And go get yourself some cheap sun glasses...

Sometimes made-up creations turn out to be the best. My refrigerator seemed to be overflowing with zucchini, and I knew some needed to be utilized soon. My favorite pizza has fresh greens on it, whether it is spinach, arugula, watercress I adore them all. I decided to toss zucchini slices (ribbons) in a simple Dijon vinaigrette and place it on a traditional margarita pizza. I might even favor this over the traditional greens...absolutely delicious. For dessert, ice cream sandwiches made out of homemade peanut butter cookies, filled with strawberry ice cream. A treat that I feel will grace many summer gatherings (kids would love these). I individually wrapped mine, so they are easy to take out one at a time.

1 pizza dough shell **

3 tablespoons tomato sauce (any marinara of your choice)

mozzarella, thinly sliced

1 large zucchini, ribboned (using a vegetable peeler)

1 T red wine vinegar

2 T extra virgin olive oil

1/2 t Dijon mustard

1/2 shallot, minced

Salt and Pepper

Basil leaves

Parmesan Reggiano, shaved

3 T pine nuts, toasted

 **Make your pizza dough (click on the bread tab on the side of my blog for my recipe)

 Preheat your oven to 475 F degrees. Stretch out your pizza dough into a thin 10-inch circle. Place the dough onto baking sheet (or pizza stone, mine broke) that’s been lightly dusted with cornmeal.

Add the tomato sauce to the center of the pizza shell, spreading it evenly. Arrange the cheese  and basil over the tomato sauce. Transfer the pizza to the preheated oven and bake for 8-10 minutes, or until the edges of the pizza are golden brown.

Meanwhile, grab the zucchini, cut off the ends and using a vegetable peeler, slice the zucchini longways, creating “ribbons.” Set aside.

In a medium bowl, add red wine vinegar and using a whisk, slowly add the olive oil until it emulsifies. Add the Dijon mustard, minced shallot and mix until combined. Salt and pepper to taste. Toss the zucchini with the dressing until lightly coated.

Open the oven and carefully place the zucchini mixture atop the pizza. Bake for an additional 1-2 minutes, until zucchini is warm. Top the pizza with pine nuts and shavings of Parmesan.

6 T unsalted butter, room temperature

3 T plain Greek yogurt

1/2 C light brown sugar

1/2 C granulated white sugar

1 large egg

1 t pure vanilla extract

3/4 C natural peanut butter

2 C white whole wheat flour

1/2 t baking soda

1/4 t salt

Directions:

Preheat oven to 350 degrees. Combine first 7 ingredients in a large bowl until smooth. Combine last 3 ingredients in a small bowl. Add flour mixture to large bowl, stirring until just combined. Using an ice cream scoop, scoop even balls of dough onto an un-greased, non-stick cookie sheet about 2 inches apart. Cook 10-12 minutes until lightly browned. Allow to cool 5 minutes on the pan then transfer to a wire rack

For the sandwiches:

Prepare Jumbo Whole Wheat Peanut Butter Cookies.

Pick favorite ice cream flavor of choice (I used Publix Premium Strawberry)

About a half hour before assembling, take the ice cream out of the freezer and allow to soften on the counter (you want the ice cream just soft enough to scoop and smash, but not dripping).

Place cookies in a single file line bottom up on a baking sheet lined with foil.

Gather a hefty scoop of ice cream using an ice cream scoop that has been run under warm water and place it on each of the cookies.

With a spoon that has been run under warm water, smooth the ice cream scoop down so it lies flat on the cookie.

Top with second cookie (bottom side down) and gently press the two ends together.

Wrap individually in tin foil and store in the freezer up to one week!

Until tomorrow...Peace