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Recipe For Zucchini and Olive Pizza

Meatless, Moneysaving Monday: Zucchini and Olive Pizza

Hoping to still make it a Meatless Monday over the holidays? For some inspiration, check out what OnSugar blog Cooking in Pajamas is making: zucchini and olive pizza.

Yum! Homemade pizza! If you are starting with ready-made dough (and why wouldn't you?), it is quicker, healthier, cheaper and tastier to make your own. It is . . . really! Even if your favorite pizza is a standard variety tomato sauce and mozzarella cheese, a homemade version really is delicious. Plus, you don't have to go out to get it.

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

Directions:
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.

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