SERVES 5
INGREDIENTS:
1 tablespoon finely chopped fresh
oregano leaves
1/8 teaspoon crushed red pepper flakes
½ tablespoon finely chopped garlic
¼ cup plus 1 tablespoon
extra virgin olive oil, divided
20 ounce. refrigerated or frozen and
thawed
1 large zucchini, trimmed and thinly
sliced on the bias
¼ teaspoon dried oregano
¾ teaspoon coarse salt, divided
9 grinds black pepper, divided
¼ cup plus 1 tablespoon tomato paste
¾ cup plus 2 tablespoons strained canned tomatoes
1 pound. smoked mozzarella, thinly sliced Chile oil, for drizzling
¼ teaspoon ground fennel seed
INSTRUCTIONS:
1Very lightly oil the inside of a medium-sized bowl with about ½ tablespoon oil, then
place the dough ball inside it. Cover with a dishtowel and let sit for 1 to 2 hours.
2Meanwhile, heat 2 tablespoons oil in a 10 inch, heavy, nonstick sauté pan,
and heat over medium high. When hot, add the zucchini slices, fennel,dried
oregano, ¼ teaspoon salt, the red pepper flakes, and 4 grinds pepper; sauté
until tender, about 6 minutes, then set aside off the heat.
3To make the sauce, add the tomato paste, strained tomatoes, garlic, fresh
oregano, ½ teaspoon salt, 5 grinds pepper, and 2 tablespoons olive oil to the
bowl of a food processor or a blender. Purée until smooth, about 30 seconds.
4Heat the oven to 500°F. Lightly grease a baking sheet with ½ tablespoon oil.
5Place the dough on top and use your fingers to stretch it into a 16 inch round
or large rectangle. Pour the remaining oil from the bowl on top and spread it
over the dough with your fingers. Spread sauce evenly on top of the dough,
leaving a ½ inch border on all sides ,if you prefer your pizza saucy, use all of
the sauce. Top evenly with the mozzarella and zucchini. Bake until the cheese
melts and the dough is cooked through, about 10 minutes. Serve, drizzled with
chile oil, if desired.
6 Serving Suggestions: Offer garden salad or sautéed corn alongside and sliced
peaches with zabaglione for dessert.
