Heat your oven to 350°F and line a baking sheet with parchment paper.

Slice the zucchini into thin rounds strips. We recommend a mandolin slicer or a potato peeler to accomplish this, but a steady hand and a sharp knife will do the trick.

Place the sliced zucchini in a bowl, drizzle with Colavita Olive Oil and season with a pinch of salt and freshly ground black pepper. Make sure to rub the oil into the rounds.

Then place them onto a baking sheet and roast the zucchini in the oven for about 10-15 minutes, until soft.

Remove from the oven and set aside.

Heat your oven to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.

Stretch out one of the pizza dough rounds onto a pizza peel dusted with semolina, or onto a cookie sheet (if not using a pizza stone).

Dollop the Colavita Crushed Tomatoes on top of the stretched out dough. Don’t overload the dough, but just place a few circles of tomato across the top and spread out into a thin layer with the back of a spoon.

Sprinkle the mozzarella cheese on top of the pizza dough, and place the roasted zucchini on top of the cheese. Drizzle some Colavita Olive Oil on top.