Its pizza night! Classic Italian flavors brought together on a crispy pizza crust. Fresh basil pesto, creamy fontina and parmesan, crispy prosciutto and thin sliced zucchini. So perfectly delicious.

INGREDIENTS

12-15 zucchini slices, thin

1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

1/3-1/2c basil pesto, buy it or I have a recipe here

4oz fontina or mozzarella cheese, shredded
1/4c parmesan or provolone, grated

3 prosciutto slices, torn into pieces

INSTRUCTIONS

Preheat oven to 500°F with your pizza stone inside.

Lay out the zucchini slices on a plate or cutting board, sprinkle with salt and set aside.

Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Spread pesto all over the dough, leaving about an inch for the crust. Cover with cheese. Press the zucchini a little bit with a paper towel to soak up some of the extra water that the salt pulled out then distribute it evenly over the top along with prosciutto. Bake for about 10 minutes.

ENJOY!