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Source: The Working Family's Cookbook

Pizza Primavera With Zucchini, Red Onion and Fontina
This is a quick and easy meal to make, and your family will love it.
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Serves: Two 10 inch thick-crusted pizzas or two 12 inch pizzas
Prep Time: 45 minutes
Cook Time: 10 minutes
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3 lbs. pizza dough
1 pound asparagus
1 to 2 tablespoons olive oil
1/2 pound zucchini, sliced 1/4-inch thick
1/2 pound summer squash, sliced 1/4-inch thick
salt, to taste
ground pepper, to taste
cornmeal
1 medium red onion, thinly sliced
1 cup grated Fontina cheese
2 tablespoons mixed fresh herbs, such as parsley, chervil, thyme, chives or tarragon




Snap off the tough asparagus ends and discard. Bring a large saucepan of water to the boil. Add the asparagus and simmer for 7 to 10 minutes until tender. Drain and cut into 2-inch pieces.

Heat 1 tablespoon oil in a large frying pan over medium-high heat. Working in batches, add the squash in a single layer and cook for 3 to 4 minutes per batch until tender and lightly browned on both sides. Add more oil as needed. Sprinkle the squash lightly with salt and pepper.

Heat the oven to 500 degrees. Oil 2 baking sheets and sprinkle lightly with cornmeal. Divide the dough into 2 pieces on a lightly floured work surface. Shape each into a ball and flatten each ball into a 10-inch round. Transfer the rounds to the baking sheets. Sprinkle each with half of the onion and 1/2 cup cheese. Spread the squashes and asparagus over the cheese and bake the pizzas for about 10 minutes until the crusts are golden brown. Sprinkle with the herbs.





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