Ingredients
2lbspizza dough,store bought or homemade
3tbspolive oil
1zucchini
1lbmushrooms
1tspsalt
½tspfresh ground black pepper
1tspdried thyme
½cupdry white wine
½lbswiss cheese
¼cupparmesan,grated
Preparation
Heat the oven to 425 degrees F. Oil two 12-inch pizza pans or large baking sheets.
Press the dough into a 12-inch round, or 9×13-inch rectangle, on each prepared pan.
Bake for 10 to 15 minutes until the dough begins to brown.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, for about 3 minutes, until almost tender. Transfer to a small bowl.
Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, for about 5 minutes, until the mushrooms are golden.
Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, for about 5 minutes more, until the vegetables are tender and all the wine has evaporated.
Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan.
Bake for about 10 minutes, until the cheese melts.
Serve warm, and enjoy!
