Zucchini and Olive Pizza
In this country pizza is synonymous with tomato sauce and mozzarella cheese. In some parts of Italy, and especially in Rome, where I grew up, sauce and cheese are generally an either-or proposition, as in this veggie-centric version topped with both mozzarella and sharp pecorino but no sauce. I consider this the perfect item for an evening of playing poker (yes, I do like to play poker); it’s easy to eat with your hands, and it will satisfy vegetarians and meat-lovers alike because the olives make it meaty and substantial.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Place an oven rack in the lower third of the oven and preheat the oven to 450°F.
Step 2
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.
Step 3
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.
Step 4
Sprinkle the pizza with the remaining oregano, cut into wedges, and serve.
