This bright tomato pizza with zucchini and fresh herbs is also topped with freshly cut herbs, then baked. An amazing compliment for any summer barbecue.
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.
Grate fresh parmesan cheese directly over the top of everything and slide the prepared pizza into the oven to bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
Remove from the oven, garnish with freshly chopped parsley and basil, and serve immediately!
Servings 4