My sister Gillian requested public broadcast of the recipe for my go-to dish, squash pizza. I think I got this delish recipe from the Boston Globe Magazine.
2 flat breads (I use Joseph's, with flax)
6 T olive oil
4 t chopped fresh tarragon
1.5 c packed grated mozzarella
1 fennel bulb
1 summer (crookneck) squash
2 T minced shallot
4 oz brie (or one wedge)
Thinly slice fennel bulb, zucchini, and yellow squash (use a mandoline if you have one). Cut brie into 1/2" cubes. Mince shallot and chop tarragon.
Put a rack at the halfway point or a bit lower in the oven. Preheat oven to 425.
Cover 2 baking sheets in a Release-type foil. Lightly oil the top of the foil covering.
Place flatbreads on baking sheets. Brush 1 T oil over tops and sprinkle each with 1 t tarragon. Cover with mozzarella and then vegetables (you will probably have some left over, at least 1 pizza's worth).
Drizzle pizzas with remaining oil and sprinkle with shallot, salt, and pepper. Top with brie cubes.
Bake until cheese is bubbling, 11-14 minutes.