Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
Preheat oven to 475°.
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini, salt, and pepper; sauté 8 minutes. Add onions and walnuts; sauté 1 minute.
Combine ricotta cheese and blue cheese in a small bowl.
Divide half of zucchini mixture evenly among 4 flatbread dough ovals; dot evenly with cheese mixture. Top with remaining zucchini mixture and oregano. Bake at 475° for 15 minutes.
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