If the pizza dough is cold, let 1 pound sit at room temperature at least 2 hours before proceeding. The dough is ready when it does not bounce back when stretched.

Arrange a rack in the middle of the oven and heat the oven to 550°F. Meanwhile, let 1 (5 to 6.5-ounce) package soft garlic and herb cheese sit at room temperature. Quick pickle the onion.

Thinly slice ½ small red onion until you have ½ cup. Place ½ cup vinegar of choice, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar in a small saucepan and bring to a boil over medium heat, stirring until the salt and sugar are dissolved. Remove the saucepan from the heat. Add the onion and stir to combine; let sit to pickle while you bake the flatbread.

Dust a 15-inch-long piece of parchment paper lightly with all-purpose flour. Place the dough on the parchment. Roll out or use your hands to gently press the dough into a thin crust that covers most of the parchment, dusting the dough with more flour if sticky. If the dough starts to spring back, let it rest for a few minutes and then try again.

Transfer the dough-topped parchment onto a baking sheet. Brush the entire surface of the dough with 1 tablespoon olive oil. Sprinkle with ½ teaspoon kosher salt.

Bake for 6 minutes. Rotate the flatbread and bake until the edges are deeply golden-brown, 5 to 6 minutes more. If any big bubbles form, pop them with the tip of a knife and gently press down to deflate. Meanwhile, thinly slice 2 medium red radishes (about ¼ cup). Pick the fronds from 4 to 5 fresh dill sprigs until you have ⅓ loosely packed cup and coarsely chop. Cut ½ medium lemon into 4 wedges and remove any seeds. Halve, seed, peel, and thinly slice 1 large California Avocado.

When the flatbread is ready, remove from the oven. Dollop the soft cheese evenly over the flatbread. Spread into an even layer with an offset spatula or butter knife, going all the way to the edges. It will become more spreadable as the heat from the flatbread starts to melt the cheese.

Drain the pickling liquid from the onions. Scatter the onions, radishes, and avocado slices evenly over the cheese. Top with the dill. Squeeze the lemon wedges over the whole flatbread before cutting and serving.