Zucchini and Potato Pizza with Rosemary

• 1 Batch Pizza Dough
• 1/4 cups Olive Oil
• 4 cloves Garlic, Minced
• 1 Tablespoon Rosemary, Chopped
• Salt And Pepper, to taste
• 8 slices Provolone Cheese
• 1 Zucchini, Sliced Thin
• 4 Small Potatoes, Sliced Thin
• 12 Pearl Mozzarella Balls

1. Preheat oven to 400 degrees F. Sprinkle flour on a large piece of parchment paper and roll out pizza dough, adding flour on top if the dough is sticking.
2. Transfer crust to a large metal baking sheet.
3. Mix olive oil, garlic, rosemary, salt and pepper to taste.
4. Brush across the crust, leaving a 1/2-inch border all the way around.
5. Lay down provolone, trying to cover any area thats been brushed with olive oil.
6. Top with zucchini and potato slices.
7. Dot the whole thing with mozzarella pearls.
8. Bake for 1520 minutes, or until crust is golden and cheese is melted.
9. Let sit for several minutes before slicing.

batch, olive oil, garlic, rosemary, salt, provolone cheese, zucchini, potatoes, mozzarella

Taken from tastykitchen.com/recipes/main-courses/zucchini-and-potato-pizza-with-rosemary/ (may not work)