- 2 (10-ounce) tubes refrigerated pizza dough
- 6 tablespoons extra-virgin olive oil
- 4 teaspoons chopped fresh tarragon
- 1 1/3 cups (packed) grated whole-milk mozzarella cheese
- 1 medium fennel bulb, trimmed, very thinly sliced
- 1 small zucchini, very thinly sliced
- 1 small yellow crookneck squash, very thinly sliced
- 2 tablespoons minced shallot
- 4 ounces Brie, rind removed, cheese cut into 1/2-inch cubes
- Position rack in bottom third of oven; preheat to 425°F. Oil baking sheet. Unroll dough onto floured surface. Cut each rectangle in half. Roll each half to 7-inch round. Transfer rounds to prepared baking sheet. Brush 1 tablespoon oil over each round; sprinkle each with 1 teaspoon tarragon. Top with mozzarella and vegetables. Brush rounds with remaining oil. Sprinkle with shallot, salt, and pepper. Top with Brie. Bake until cheese is bubbling, about 14 minutes. Cut each into 6 wedges.