Provolone, Zucchini & Hot Chili Oil Pizza
Ingredients
- 1 medium zucchini, thinly sliced (about ⅛ inch thick)
- 1–2 Tbsp. olive oil
- Salt, to taste
- ¼ tsp. garlic powder
- 1 fresh pizza dough or pre-made crust (about 12 inches)
- 1½–2 cups BelGioioso Mild Provolone cheese, shredded
- 1 Tbsp. BelGioioso Parmesan cheese
- All-purpose flour, for rolling and shaping dough
- Fine cornmeal, for dusting pan
- 1–2 tsp. hot chili oil, to taste
Directions
Preheat oven to 375°F. Slice zucchini into thin, even rounds, about ⅛ inch thick. Lay slices between paper towels and gently press to remove excess moisture.
Arrange zucchini in a single layer on a baking sheet lightly brushed with olive oil. Brush the tops with a little more oil and sprinkle with salt and garlic powder. Roast for 12–18 minutes, until the slices have dried out a bit and the edges are just beginning to crisp. They’ll finish crisping on the pizza. Remove and set aside.
Increase oven temperature to 450°F. Roll and/or stretch dough into a 12-14 inch circle. Set the dough on a flat pan, dusted with fine cornmeal or a pizza peel if you have a pizza stone. Scatter shredded provolone over the dough, sprinkle with parmesan and arrange the roasted zucchini on top.
Bake for 8-10 minutes, until the crust is golden, the cheese is bubbly, and the zucchini is crisp around the edges. Remove from oven, drizzle with hot chili oil.