Crispy Garlic Thin-Crust Pizza

Sprinkle some flour on your counter. Using a rolling pin, roll out the dough into a rough 9x10-inch rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until lightly golden, 15 min. (If you’re making pizza for 4 people, use 2 baking sheets to make 2 pizzas.)

Meanwhile, wash and dry all produce. Laver et sécher tous les aliments. Cut the zucchini in half lengthwise, then into 1/4-inch slices. Quarter the tomatoes. Cut the green onions into 1-inch pieces. Mince or grate the garlic. Juice the lemon(s). Tear the bocconcini into smaller pieces.

Heat a large non-stick pan over medium-high heat. Add the zucchini to the dry pan. Cook, stirring occasionally, until golden-brown, 8-10 min. (If your pan is small, you may need to do this in batches.) Season with salt and pepper. Transfer to a plate. Add the corn and green onions. Cook, stirring, until golden-brown, 1-2 min. Transfer to the same plate.

In a small bowl, stir the garlic with a drizzle of oil. When the crust is lightly golden-brown, brush the minced garlic oil over the crust and continue baking until the garlic is golden-brown, 4-5 min.

Meanwhile, in a medium bowl, whisk together the honey, 2 tbsp lemon juice (double for 4 people), and a drizzle of oil. Season with salt and pepper. Set aside. Toss in the spring mix and tomatoes.