Zucchini and Potato Pizza with Rosemary

Preheat oven to 400ºF. Sprinkle flour on a large piece of parchment paper and roll out pizza dough, adding flour on top if the dough is sticking. Transfer crust to a large metal baking sheet.

Mix olive oil, garlic, rosemary, salt and pepper to taste. Brush across the crust, leaving a 1/2-inch border all the way around.

Lay down provolone, trying to cover any area that’s been brushed with olive oil. Top with zucchini and potato slices. Dot the whole thing with mozzarella pearls.

Bake for 15–20 minutes, or until crust is golden and cheese is melted. Let sit for several minutes before slicing.