Layered veggie, prosciutto, mozzarella pizza - gluten free

What a day!!! Nutty work day, fight some traffic, grocery shop, put it away, then think of dinner. Tonight I just want some homemade pizza and a glass of wine. I layered it up with veggies, chopped prosciutto, a blend of cheese, and fresh mozzarella. Yum!👌Who's excited tomorrow is Friday?!🎉This girl most definitely is! Have a relaxing evening! 💋

Ingredients:

*(1) Against The Grain Gourmet gluten free pizza shell

*Mario Batali's Neapolitan pizza sauce 16 oz. jar (I only use about 3/4 cup or a little more.)

*BelGioioso Romano cheese (about 1 1/2 Tbsp.)

*1 small zucchini, sliced round

*1 small yellow squash, sliced round

*1/4 cup of a red onion, sliced

*Dash of Himalayan pink salt

*BelGioioso shredded four cheese blend (about 3/4 cup)

*1 pouch of Volpi Foods chopped prosciutto

*BelGioioso sliced fresh mozzarella (6 slices)

*M&B spice garlic & parsley seasoning (1 Tbsp.)

Directions:

1) Preheat the oven to 375 degrees.

2) Prepare the above toppings and measurements.

3) Evenly spread the sauce over the pizza shell. (You will only need about less the half the jar depending on how much saw you like on your pizza. You be the judge.)

4) Sprinkle on some Romano over the sauce.

5) Then add a layer of zucchini, yellow squash, red onion, a dash of Himalayan pink salt, and evening add the shredded four cheese blend.

6) Start decorating the pizza. Start with distributing some of the chopped prosciutto, another layer of zucchini, yellow squash, and red onion.

7) Then arrange the fresh mozzarella, remaining prosciutto, and remaining veggies.

8) Next dash on M&B's garlic & parsley seasoning and you are ready for the oven.

9) Bake for about 20-25 minutes.

10) Slice with a pizza cutter and give it a few minutes before devouring it so you don't burn your mouth.

Enjoy!