One of the best pizzas I’ve ever made! Thin sliced zucchini layered with hot soppressata over a garlic-thyme olive oil base with a sprinkling of parmesan. Baked until perfectly crisp then topped with some fresh burrata to finish it off. So freaking delicious. You are going to absolutely love this!

INGREDIENTS

1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

3-4t olive oil
1 garlic clove, grated
1/4t fresh thyme or 1/8t dried
1/4c parmesan, grated
1/2 med zucchini, thin sliced
1 pkg hot soppressata or pepperoni

2 mini burrata balls or 1 large

INSTRUCTIONS

Preheat oven to 500°F with your pizza stone inside. Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Stir together olive oil, garlic, thyme and a pinch of salt and pepper then brush all over the dough. Sprinkle parmesan all over then distribute the zucchini and soppressata. Bake for about 10 minutes.

While its hot, tear up the burrata a little bit and place it on top.

ENJOY!