Tarragon Pizza Bianca

Ingredients

• 4 ounces round of président brie cut into 1/2-inch cubes
• 1 medium fennel bulb trimmed very thinly sliced
• 4 teaspoons tarragon fresh chopped
• 6 tablespoons olive oil extra-virgin
• 20 ounce pizza dough refrigerated
• 2 tablespoons shallots minced
• 1.3 cups whole-milk mozzarella cheese packed grated ()
• 1 small crookneck squash yellow very thinly sliced
• 1 small zucchini very thinly sliced

Equipment

• baking sheet
• oven

Directions

1. Position rack in bottom third of oven; preheat to 425°F. Oil baking sheet. Unroll dough onto floured surface.
2. Cut each rectangle in half.
3. Roll each half to 7-inch round.
4. Transfer rounds to prepared baking sheet.
5. Brush 1 tablespoon oil over each round; sprinkle each with 1 teaspoon tarragon. Top with mozzarella and vegetables.
6. Brush rounds with remaining oil.
7. Sprinkle with shallot, salt, and pepper. Top with Brie.
8. Bake until cheese is bubbling, about 14 minutes.
9. Cut each into 6 wedges.