This bright easy, seasonal appetizer is great for cocktail parties or a perfect match of Italian white wine tastings.  Serves 8.  Enjoy!

INGREDIENTS

• 1 16-ounce package whole wheat pizza dough

• 2 cloves garlic, minced

• 2 zucchinis

• 2 scallions, chopped

• 1 cup grated Parmesan, preferably Parmigiano Reggiano

• 1 tablespoon pine nuts (pignoli)

• 2 tablespoons extra virgin olive oil (EVOO)

• pinch of salt

PREPARATION

1. Preheat oven to 425°F.

2. Roll out or stretch dough into a large thin rectangular or oval shape place on a parchment paper lined baking sheet.

3. Brush with EVOO, then sprinkle with salt and garlic.

4. Using a veggie peeler, make ribbons from the zucchini, and lay them on the prepared dough, overlapping a bit.

5. Sprinkle Parmesan over zucchini.

6. Sprinkle the pine nuts and ¾ of the scallions on top.

7. Bake for 15-20 minutes, until golden brown.

8. Sprinkle remaining scallions, cut into small strips.

9. Serve warm or at room temperature.