Servings 4 -6
- 2 lbs zucchini
- 2 tsp salt
- 6 tbsp extra-virgin olive oil
- 11/2 lbs pizza dough (see below)
- 1/2 cup finely grated Parmesan cheese
- 1 garlic clove , finely chopped
- black pepper
- 1 tsp active dry yeast
- 1 cup water
- 3 cups bread flour or all-purpose flour
- 3 tbsp olive oil
- 2 tsp kosher salt
Stir the ingredients together in a large bowl until combined then transfer to a flourless work surface. Knead the dough until it becomes elastic and pulls off the work surface (the dough will be sticky).
Oil the bowl, then shape the dough into a ball and place it in the bowl, turning to coat with oil.
Cover with a towel and let rest at room temperature until doubled in size, about 1 hour.
Trim the zucchini, then thinly shave using a sharp knife or mandolin. Toss the zucchini with the salt, then let sit in a sieve set over a bowl at room temperature for 30 minutes. Rinse the zucchini, then squeeze to remove as much liquid as possible.
Preheat the oven 500 degrees with a rack in the lowest position. If you have a pizza stone, place it on the rack.
Coat a large baking sheet with 2 tbsp of the oil, then turn the dough over on the pan to coat it with oil. Pull and stretch the dough to fit the pan, leaving the centre thinner and the edges thicker. Let the dough rest for 10 minutes.
Bake the dough, turning the pan occasionally, until it is mostly browned and crispy, 12 to 15 minutes.
Sprinkle half the Parmesan evenly over the dough. Scatter the zucchini and garlic evenly over the dough. Sprinkle the remaining Parmesan evenly over the zucchini, drizzle with the remaining 4 tbsp of oil, and season with pepper to taste.
Return the pan to the oven and continue to bake the pizza until the edges of the zucchini are browned, 8 to 12 minutes. Serve.