1 Brooklyn Bred Neapolitan Thin Pizza Crust - Rectangle, Racetrack or Sprouted Grain

3 tbsp EVOO, divided

½ Yellow Squash, thinly sliced and quartered

½ Zucchini, thinly sliced and quartered

½ cup Rotisserie Chicken, shredded

¼ cup Cremini Mushrooms, quartered

1 (8 ounce) ball Mozzarella, shredded

1. Preheat oven to 400°F.

2. Brush crust evenly with 1 tablespoon EVOO.

3. In a medium saucepan, add remaining 2 tablespoons EVOO. When skillet is hot, add squash, zucchini and mushrooms. Cook for about 5 minutes until tender and lightly browned then remove from heat.

4. Top pizza crust evenly with squash, zucchini, mushrooms, chicken and shredded mozzarella.

5. Bake for 10 minutes or until cheese has melted and serve.