1 package fresh pizza dough 6 tablespoons extra-virgin olive oil 4 teaspoons chopped fresh tarragon 1 1/3 cups (packed) grated whole-milk mozzarella cheese
1 small zucchini, very thinly sliced 1 small yellow squash, very thinly sliced 1 8-ounce carton sliced mushrooms
2 tablespoons minced shallot 4 ounces Brie, rind removed, cut into 1/2 -inch cubes
Position rack in bottom third of oven; preheat to 425 degrees. Oil baking sheet. Form dough into 12- to 14-inch round and transfer to prepared baking sheet. Brush with 1 tablespoon oil; sprinkle with 1 teaspoon tarragon. Top with mozzarella and vegetables. Brush with remaining oil. Sprinkle with shallot, salt, and pepper. Top with Brie. Bake until cheese is bubbling, about 15 minutes. Cut into wedges. Serves 12.
Per serving: 196 calories; 13 g fat (4 g saturated fat; 60 percent calories from fat); 13 g carbohydrates; 19 mg cholesterol; 237 mg sodium; 7 g protein; 1 g fiber.
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