For her recipe — which would taste equally great with seasonal vegetables like eggplant — keep on reading.
I like baking it on a pizza stone, which you can get anywhere for about $30. It makes the crust very, very crispy, which is the way we like it. It is also great for reheating pizza as well but a baking sheet will work too.
Zucchini and Olive Pizza
1 lb. pizza dough
1 T. garlic-infused olive oil
2 medium-sized zucchini, sliced into 1/8 inch slices
2 T. chopped fresh oregano leaves, divided
2 c. shredded mozzarella
1 1/2 c. grated Parmesan or Pecorino Romano
1/2 c. pitted sliced black olives
Place oven rack in the lower third of the oven. Preheat oven to 450.
On a lightly floured surface, roll out dough into a 12-inch circle. With a pastry brush, brush 1 T. 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 the rest of the oil.
Bake the pizza for 18-20 minutes, or until the edges begin to brown. Remove the pizza from the oven, sprinkle with 1 T. of oregano, the cheeses and the olives.
Bake 5-7 minutes until the cheeses are melted and bubbly.
Sprinkle the pizza with the remaining oregano, cut into wedges and serve.