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Zucchini and Fresh Tomato Pizza With Fontina

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“A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!”
READY IN:
45mins
YIELD:
2 14" pizzas
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
  2. Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
  3. Remove from the heat and add the tomatoes and basil.
  4. Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
  5. Then top with cheese, if you wish, and bake according to the pizza crust directions.
  6. Enjoy!

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