Preheat the oven to 375°F (190°C). Chop the onions and cucumber, slice the tomatoes, and mince the garlic.
In a bowl, combine the minced garlic and fresh thyme with the cream cheese. Refrigerate this mixture until ready to use.
On a smooth surface, preferably a surface that can be lifted and bent (such as a flimsy cutting board), unroll the pizza dough. Spread 2-3 tablespoons of the garlic herb cream cheese onto the dough, leaving about 2 inches of dough around all sides.
Top the dough with the pulsed pine nuts, chopped onions, cucumbers or zucchini, and sliced tomatoes.
Starting with the short end of the pizza dough, slowly tuck and roll the dough into a spiral.
Grease a bread tube and use a 45° angle to gently slide the rolled dough from the cutting board into the tube. Cap both ends of the tube.
Place the bread tube upright in the oven (you may need to remove a rack to do this) and bake for 50 minutes to an hour, until the ends of the bread turn golden brown, indicating it's cooked through.
Allow the bread tube to cool for 10-15 minutes before removing the caps and gently pressing the bread out onto a cooling rack. Let the bread cool completely before attempting to slice it.
Cut the cooled bread into slices that are ½ to 1 inch thick. Top each slice with tablespoons of the remaining garlic and herb cream cheese. Press a fresh cucumber slice onto the top of each bread bite. Serve these Herbology Garden Bread Bites with a feast worthy of Hogwarts and enjoy!