2 10-ounce tubes refrigerated pizza dough
6 tablespoons extra-virgin olive oil
4 teaspoons chopped fresh Mexican Mint Marigold
1 1/3 cups (packed) grated whole-milk mozzarella cheese
2 Tbsp garlic, chopped or very thinly sliced
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 or Camembert, rind removed, cheese cut into 1/2-inch cubes( This will be easier if partially frozen as brie is soft cheese)

Position rack in bottom third of oven; preheat to 425�F. Oil baking sheet. Unroll dough onto surface covered lightly with corn meal or flour.
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 Mexican Mint Marigold. Top with
mozzarella, garlic, 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.
(Slicing the vegetables will be easier with a mandoline)