Zucchini and Olive Pizza
  • Cooking Time: 30
  • Servings: 4-6
  • Preparation Time: 12
  • 1 # 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 mozarella
  • 1 1/2 c. grated Parmesan or Pecorino Romano
  • 1/2 c. pitted sliced black olives
  1. Place oven rack in the lower third of the oven. Preheat oven to 450.
  2. 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.
  3. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with the rest of the oil.
  4. 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.
  5. Bake 5 - 7 minutes until the cheeses are melted and bubbly.
  6. Sprinkle the pizza with the remaining oregano, cut into wedges and serve.