Provencal Vegetable Pizza

I've posted this recipe before, but it's delicious,

so here it is again. I am using Bob's Mill gluten free pizza mix.
Follow instructions on package, and prebake crust for 7 min.
Crust mix makes 2 pizzas, one can be store in fridge for several days

8 ounces of soft goat cheese room temperature,
 add grated rind from one lime, 2 tsp of lime juice,

1 tsp lavender buds, 1 tsp thyme,
 1/2 tsp ground dried rosemary,
2 tbsp marsala wine, mix well
 then spread on prebaked (for 7 min) crust

next add very thin sliced zucchini or crookneck squash,
add pre-roasted tomatoes and bake at 425 F for 18 more min.

Sprinkle with salt and pepper and red pepper flakes.
This is what the pizza looks like before final baking.

Here is the pizza after the final baking. Yummy.