Zucchini and Olive Pizza (adapted from Giada De Laurentilis)

By GwennW

Ingredients

• All-purpose flour, for dusting
• 1 pound pizza dough
• 1 T extra-virgin olive oil plus extra, for drizzling
• 1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices
• 2 tablespoons chopped fresh oregano leaves, divided
• 2 c. shredded mozzarella
• 1 c. grated Pecorino Romano
• 1/2 c. pitted sliced Kalamata olives

Preparation

Step 1

Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.

On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the 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 oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. If you have a baking stone, this is the perfect time to use it.

Remove the pizza from the oven, sprinkle 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.