Zucchini-Pesto Pizza

• 1 tsp. olive oil
• 1 large prebaked thin pizza crust
• 2 small tomatoes
• 1/4 tsp. salt
• 1/2 c. refrigerated pesto
• 8 oz. zucchini and summer squash
• 2 tsp. olive oil
• 13 c. grated Pecorino cheese
• 1/4 tsp. Pepper
• 1 small lemon
• 1/4 c. packed fresh mint leaves

1. Preheat oven to 425 degrees F. Brush large cookie sheet with oil.
2. Place crust on prepared pan.
3. Seed and slice tomatoes; place on towel.
4. Sprinkle with salt; let stand 10 minutes.
5. Spread pesto on crust.
6. Blot tomatoes; place on pesto.
7. Top with thinly sliced zucchini and summer squash, remaining 2 teaspoons olive oil, grated Pecorino cheese, and pepper.
8. Bake 15 minutes or until zucchini is tender.
9. Grate peel of lemon over pizza.
10. Top with fresh mint leaves, chopped.

olive oil, thin pizza crust, tomatoes, salt, pesto, zucchini, olive oil, pecorino cheese, pepper, lemon, mint leaves

Taken from www.delish.com/recipefinder/zucchini-pesto-pizza-recipe-ghk1013 (may not work)