Early Summer Pizza

I splurged on a few baby zucchini at the farmers market this weekend. We'll have them in the garden eventually, but this was a taste of things to come. Combined with scapes and fresh basil, they sing of early summer.

1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
2 baby zucchini, sliced in rounds as thinly as possible (about 2 cups)
3-4 scapes, chopped (about 1/2 cup)
1/2 cup chopped fresh basil leaves
Salt and pepper to taste
2-3 oz. fresh mozzarella, in 1/2 cubes

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.

Spread the tomato sauce over the crust. Lay the zucchini slices over the sauce, overlapping somewhat. Sprinkle with the scapes and basil, then add a sprinkling of salt and pepper.

Bake for 12 minutes. Remove pizza from oven, scatter the fresh mozzarella over it, and return to the oven for another 3-5 minutes.

Serves 3-4.