Farmers Market Pizza

• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 1 Small White Onion, Chopped
• 3 Garlic Scapes, Chopped (may Be Substituted For 1 Tablespoon Chopped Fresh Garlic)
• 2 Tablespoons Flour
• 3/4 cups Whole Milk
• 1/4 cups Parmigiano Regiano Cheese, Shredded
• 1/4 teaspoons Salt
• 18 teaspoons Black Pepper
• 2 sprigs Fresh Oregano, Chopped
• 1/2 cups Red Onion, Thinly Sliced
• 1/4 cups Zucchini, Thinly Sliced
• 1/2 cups Summer Squash, Thinly Sliced
• 1 whole Prepared Pizza Dough
• 8 ounces, weight Fresh Mozzarella, Thinly Sliced
• 4 ounces, weight Shredded Fontina Cheese

1. Heat olive oil and butter in a medium saucepan over medium heat.
2. Add onion and garlic scapes.
3. (If using garlic instead of garlic scapes, just add onion at this point.)
4. Saute for 5-6 minutes or until onions are tender.
5. (At this point, if using regular garlic, add it to the onions and stir for about 1 minute.)
6. Add flour to the saucepan and stir for 1 minute.
7. Add milk and whisk until combined and sauce has thickened.
8. Sauce will thicken very quickly.
9. Once sauce has thickened, remove from heat.
10. Stir in Parmigiana Reggiano cheese, salt, pepper and oregano.
11. Set aside.
12. Chop red onion and vegetables.
13. Drizzle with a little bit of olive oil.
14. Set aside.
15. Prebake pizza dough in a 425 degrees F oven for 5 minutes.
16. Spread sauce on prebaked dough.
17. Top with sliced mozzarella.
18. Add half of the shredded Fontina cheese.
19. Add red onion and veggies.
20. Top with remaining Fontina cheese.
21. Bake in the oven for 8-10 minutes or until crust is golden brown and cheese is bubbly.
22. Enjoy!

olive oil, butter, white onion, garlic, flour, milk, regiano cheese, salt, black pepper, oregano, red onion, zucchini, summer, dough, mozzarella, fontina cheese

Taken from tastykitchen.com/recipes/main-courses/farmers-market-pizza-2/ (may not work)