Zucchini and Olive Pizza

Name: Zucchini and Olive Pizza
Yield: 4 to 6 servings
Ingredients: All-purpose flour, for dusting; 1 pound pizza dough, thawed if frozen; 1 tablespoon olive oil, plus more for drizzling; 1 large (8-ounce) zucchini, trimmed and thinly sliced; 2 tablespoons chopped fresh oregano leaves; 1 1/2 cups (6 ounces) shredded mozzarella cheese; 1 cup (2 1/2 ounces) grated Pecorino Romano cheese; 1/2 cup pitted black olives, sliced

December 20, 2011

In this country pizza is synonymous with tomato sauce and mozzarella cheese. In some parts of Italy, and especially in Rome, where I grew up, sauce and cheese are generally an either-or proposition, as in this veggie-centric version topped with both mozzarella and sharp pecorino but no sauce. I consider this the perfect item for an evening of playing poker (yes, I do like to play poker); it’s easy to eat with your hands, and it will satisfy vegetarians and meat-lovers alike because the olives make it meaty and substantial.

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