Ingredients

• 650 g store-bought pizza dough
• 3 tbsp extra-virgin olive oil, divided
• 1/2 tsp Italian herb seasoning
• 1 green zucchini, thinly sliced
• 1 summer squash (yellow zucchini), thinly sliced
• pinch each: salt and freshly ground black pepper
• 50 g prosciutto, torn into bite-sized pieces
• 125 g fresh buffalo mozzarella, torn into bite-sized pieces
• 2 tbsp chopped fresh chives

Directions

1 Divide the dough in half.

2 Roll or stretch out the dough on a lightly floured surface to make two 12" x 7" ovals.

3 Transfer the dough to two greased rimless baking sheets. Brush each with 2 teaspoons of the olive oil; sprinkle with the Italian herb seasoning.

4 Preheat the oven to 500°F.

5 In a bowl, toss the zucchini and sum­mer squash with the salt, pepper and 2 teaspoons of the remain­ing olive oil.

6 Arrange the vege­tables and prosciutto loosely on top of the dough, all the way to the edge.

7 Bake until the flatbread is golden on the bottom, about 15 minutes.

8 Let stand for 1 min­ute; top with the mozzarella and chives.

9 Drizzle with the remain­ing olive oil; serve.

Prep & cook time: 30 minutes

Serves: 8 to 10