Ingredients

Makes 2 personal-sized pizzas

• ½ cup mozzarella cheese, grated and divided
• ½ cup freshly grated parmesan cheese, divided
• 2 large zucchini, sliced into thin rounds
• Fresh lemon juice (about 2 large lemons)
• 4 tbsp fresh parsley, divided
• 2 tbsp fresh thyme
• Sea salt & freshly ground black pepper
• Extra Virgin olive oil
• 2 rounds of fresh pizza dough

Directions

Heat your oven to 350°F and line a baking sheet with parchment paper.

For the zucchini:

1. Slice the zucchini into thin rounds strips. I recommend a mandolin slicer or a potato peeler to accomplish this, but a steady hand and a sharp knife will do the trick.
2. Place the sliced zucchini in a bowl, squeeze with fresh lemon juice, drizzle with olive oil and season with a pinch of salt and the fresh thyme. Make sure to rub the oil and herb mixture into the zucchini.
3. Then place the zucchini onto a baking sheet and roast in the oven for about 12 minutes.

For the Pizza:

1. Heat your oven to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.
2. Stretch out one of the pizza dough rounds onto a pizza peel dusted with flour, or onto a cookie sheet (if not using a pizza stone).
3. Sprinkle the mozzarella cheese on top of the pizza dough, and place the roasted zucchini on top of the cheese. Drizzle some olive oil.
4. Grate fresh parmesan cheese directly over the top and slide the pizza into the oven.
5. Bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
6. Remove from the oven, garnish with freshly chopped parsley, a grind of black pepper, and a fresh squeeze of lemon juice.