Zucchini Pesto Pizza

• 1 lb pizza dough (thawed overnight in the refrigerator, if frozen)
• 1 small zucchini, ends trimmed and very thinly sliced lengthwise (preferably on a mandoline or peeler or other slicer)
• 4 teaspoons olive oil
• 8 ounces fresh mozzarella cheese, coarsely grated (Note ( To make grating the soft mozzarella cheese easier, place it in the freezer for 20 to 30 minut)
• 13 cup basil pesto
• coarse salt
• fresh ground black pepper

1. Remove pizza dough from refrigerator and let sit at room temperature for 20 minutes.
2. Heat oven to 450 degrees and with rack on lowest setting.
3. Pour 2 teaspoons olive oil on a rimmed rectangle baking sheet (the larger the sheet the thinner your crust will be).
4. Place dough on sheet and coat with oil.
5. Stretch the dough to create a large rectangle, roughly the size of your sheet.
6. (If dough will not stretch, allow it to rest for another 10 minutes before trying again).
7. Spread pesto evenly over the pizza dough and top with half the cheese.
8. Lay zucchini slices over pesto in a single layer (you may have a few slices left over,) and top with remaining cheese.
9. Drizzle remaining 2 teaspoons oil over zucchini.
10. Bake until crust and cheese are lightly browned, 20 minutes.
11. If crust begins to get too dark and cheese isn't browned, move pizza to the center rack of oven.
12. Remove from oven and sprinkle with salt and pepper; allow pizza to rest 5 minutes before slicing.

pizza dough, zucchini, olive oil, mozzarella cheese, basil pesto, salt, fresh ground black pepper

Taken from www.food.com/recipe/zucchini-pesto-pizza-504290 (may not work)