1 pound pizza dough
All purpose flour, for dusting
1 tablespoon extra-virgin olive oil, plus extra, for drizzling
1 large zucchini, cut into 1/8-inch slices
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 - 2 cups shredded mozzarella
1/4 cup grated Pecorino Romano or Parmesan cheese
1/3 cup pitted olives, sliced
Preheat oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 12-inch circle. Brush with 1 tablespoon olive oil. Prick the dough with a fork all over. Arrange the zucchini slices on top of the dough.
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Drizzle the zucchini with oil and bake 18 - 20 minutes or until the edges begin brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, cheeses, and the olives.
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All purpose flour, for dusting
1 tablespoon extra-virgin olive oil, plus extra, for drizzling
1 large zucchini, cut into 1/8-inch slices
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 - 2 cups shredded mozzarella
1/4 cup grated Pecorino Romano or Parmesan cheese
1/3 cup pitted olives, sliced
Preheat oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 12-inch circle. Brush with 1 tablespoon olive oil. Prick the dough with a fork all over. Arrange the zucchini slices on top of the dough.
Drizzle the zucchini with oil and bake 18 - 20 minutes or until the edges begin brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, cheeses, and the olives.
Bake for more 5 to 7 minutes until the cheeses are melted and bubbly.
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