Zucchini and olive pizza
- All-purpose flour, for dusting
- 1 pound pizza dough, thawed if frozen
- 1 tablespoon olive oil, plus more for drizzling
- 1 large (8-ounce) zucchini, trimmed and thinly sliced
- 2 tablespoons chopped fresh oregano leaves
- 1½ cups (6 ounces) shredded mozzarella cheese
- 1 cup (2½ ounces) grated Pecorino Romano cheese
- ½ cup pitted black olives, sliced
Instructions:
In some parts of Italy, and especially in Rome, sauce and cheese are generally an either-or proposition, as in this veggiecentric version topped with both mozzarella and sharp pecorino but no sauce. I consider this the perfect pizza for an evening of playing poker.
- First, place an oven rack in the lower third of the oven and preheat the oven to 450°F.
- On a lightly floured work surface, roll out the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper. With a pastry brush, brush the 1 tablespoon olive oil over the dough. Using the tines of a fork, prick the dough all over.
- Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with olive oil. Bake for 18 to 20 minutes, until the edges begin to brown. Sprinkle the pizza with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes, until the cheeses are melted and bubbly.
- Sprinkle the pizza with the remaining oregano, cut into wedges, and serve.