Title: Late Summer Pizza
Categories: Appetizer Vegetable Pizza
Yield: 30 Servings

1		Recipe Pizza Crust
1/4	ts	Blended Italian Herbs
1	lg	Leek; cleaned, thinly sliced and sauteed in rosemary and oli
1/2	sm	Zucchini
1/2	sm	Patty Pan Squash
1/2	sm	Sunburst Squash
3	oz	Dry Monterey Jack Cheese
1/2	oz	Parmesan Cheese; grated
		Nasturtium Petals and Blossoms

Follow package directions to prepare pizza crust, adding the Italian herbs to the dough as you form it onto a 10-11" round. Bake on parchment-lined baking sheet or on a pizza stone at 425øF on the lowest oven rack for 10 minutes.

Slice squashed very thin and slice cheese, using a cheese plane. Top pizza crust with leeks, sliced jack cheese and squashes. Return to oven and bake another 5-7 minutes, until cheese has melted. Sprinkle with Parmesan and bake a few more minutes. Arrange nasturtiums on top.

Source: Medford Mail Tribune Typed by Katherine Smith

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