Zucchini Pizza

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands. Season with salt, pepper, and the saffron. Stir to combine. 

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the seasoned tomatoes (carefully, as the liquid may splatter). Cook, stirring frequently, 4 to 5 minutes, or until the liquid is slightly thickened. Turn off the heat and stir in the oregano. Taste, then season with salt and pepper if desired.

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the browned zucchini and mozzarella (tearing into small pieces before adding); season with salt and pepper.

Bake the pizza 19 to 23 minutes, or until the cheese is melted and the crust is golden brown. Transfer to a cutting board and let rest at least 2 minutes. Carefully cut into equal-sized pieces. Evenly top the finished pizza with the pecorino. Enjoy!