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4 to 6
Summer Vegetable and Tomato Pizza
1 zucchini, thinly sliced
Salt and pepper, to taste
15 mL (1 tbsp) extra virgin olive oil
2 x 250 g (1/2 lb) store-bought pizza dough
250 mL (1 cup) basil pesto
750 mL (3 cups) Saputo Lite Mozzarellissima shredded cheese
125 mL (1/2 cup) toasted pine nuts
½ fennel bulb, thinly sliced
500 mL (2 cups) sliced tomatoes
½ yellow pepper, thinly sliced
Preheat the oven to 225°C (450°F).
Season the zucchini slices with salt and pepper and sauté them quickly in olive oil. Set aside.
Roll the pizza dough out on a floured surface into two 30 cm (12 in) circles and place each on a baking sheet lined with parchment paper.
Spread ½ cup of pesto onto each pizza dough leaving a ½ inch border. Evenly sprinkle each pizza dough with Mozzarellissima shredded cheese, pine nuts, sliced fennel, sliced pepper and sliced zucchini.
Bake the pizzas in the centre of the oven for 15 minutes or until the cheese is melted and golden.
Garnish with the sliced tomatoes, a dash of salt and fresh thyme.