Pizza is a great way to use veggie leftovers. Use any mix of Roma or cherry tomatoes.
Ingredients:
1 BeeFree Frozen Pizza Dough, thawed
3 small Zucchini or Summer Squash,
thinly sliced into rounds
Olive Oil, plus Extra Virgin for topping
Salt and Fresh Ground Pepper
3-4 Roma Tomatoes (or 1 pint Cherry Tomatoes)
1 Garlic Clove, finely chopped
4 Basil Leaves, torn into small pieces
2 ounces Mozzarella, thinly sliced
2 ounces Goat Cheese or Feta, crumbled
Directions:
Preheat oven to 500°. Roll or stretch the dough into a 10 inch circle. Set it on a floured peel or pizza pan, and let it rest for 10 minutes.
Saute the zucchini in 1 tablespoon olive oil in a skillet over medium heat until tender and beginning to color (about 4 minutes). Season with salt and pepper. Slice the tomatoes (Roma into rounds, cherry into halves) and toss them with the garlic, a little olive oil, some pepper and half the basil.
Distribute the mozzarella and zucchini over the dough, then add the tomatoes. Bake on a stone or in the pan for 5 minutes, then add the goat cheese and bake for 3 minutes more. Remove the pizza, drizzle with a little extra virgin olive oil, and sprinkle on the rest of the basil leaves.