Carefully slice the zucchinis into thin rounds using a mandolin. Place in a bowl along with the onions, semolina, rosemary sprigs and season well. Mix to coat.
Roll out your pastry onto a lightly floured surface. Cut a sheet of baking paper into a circle of 30cm diameter. Place on the pastry sheet and cut around it using a knife or pizza cutter. Once you have a round piece of pastry, place into a lined baking dish. Spread the base of the pastry with the Creamy, top with the zucchini and onion in the centre, leaving a 2cm gap around the edges. Fold in the edges over the filling so that it overlaps the zucchini a little.
Add the lemon zest and a generous drizzle of olive oil and place in the oven to bake for 20 minutes. Remove from the oven.
Crumble the Greek White on top generously and place back in the oven for another 5 minutes so that the Greek White melts.
Serve warm, slice into triangles and sprinkle with some pink pepper for extra flavour.