Zucchini and Olive Flatbread

Ingredients

• 0.5 cup olives black pitted sliced
• 1 tablespoon olive oil plus extra extra-virgin for drizzling
• 2 tablespoons oregano leaves fresh divided chopped
• 2.5 ounces pecorino cheese grated
• 1 pound pizza dough 
• 4 ounces mozzarella cheese shredded
• 8 ounce zucchini trimmed cut into 1/8-inch slices

Equipment

• oven
• pastry brush

Directions

1. Watch how to make this recipe.
2. Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.
3. On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough.
4. Drizzle the zucchini with oil.
5. Bake the dough for 18 to 20 minutes until the edges begin to brown.
6. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives.
7. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.
8. Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.