Balsamic Zucchini and Tomato Pizza

I have to say that my favorite thing to eat on Friday night is pizza. It feels like a treat at the end of a stressful work week.
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This week has been more trying than usual. I have had an allergic reaction to Advil according to Dr.Newton. My entire back has an itchy hot red raised rash that has now spread to my tummy and arms. It has been going on since Spring break. Last Saturday and Sunday I ended up spending a lost weekend in a benadryl induced coma. I have to admit the swelling went down and my skin was no longer hot but I was still itching violently. Saw the doctor again and this time he prescribes an anti-itch pill that after the second day I finally didn't feel like ripping my skin off. I am also halfheartedly trying to take off my winter padding that I use to keep me warm here in the tropics. You see I am going to Las Vegas for my birthday and Samantha' second wedding in less than a year. She is my oldest. I deserve pizza!

As I have mentioned before, I do not make my own dough as yeast and I do not get along, so I stopped by breadsmith on my way home today and picked up some fresh dough. I don't like conventional pizza ingredients so I am always experimenting with new ideas for toppings. This is one of my latest concoctions!

Preheat the oven to 450 degrees with pizza brick in the oven on the bottom rack.
Let your dough rest outside of the fridge.

Topping
3 zucchini sliced very thin (my zucchini were big you so you might need more than 3.)
2 C diced ripe tomatoes (I used Campari tomatoes...home grown would be amazing!)
1 1/2 t balsamic vinegar
4 cloves of garlic pressed
4-5 T basil leaves chopped or shredded
2 sprigs fresh rosemary chopped
1/4-1/2 C parmesan cheese grated
salt and pepper
red pepper flakes optional

Slice your zucchini very thin. Chop your tomatoes and put them in a bowl with the garlic and balsamic vinegar then add about 1/2 t salt. In a skillet drizzle 2 T of olive oil in the pan and let get hot on high heat. Add the zucchini and saute till lightly browned on both sides and add salt and pepper.Reduce heat to med. while cooking. You will want to do this in two batches. Now put it all together in the pan and add the tomato mixture, then let simmer for a minute or two and then turn off heat.

Roll out the dough on a floured surface and then put on the pizza brick. Prick the dough with a fork and set the timer for about 3 min. Open the oven door and spray olive oil on the dough and add 1/2 the rosemary and then sprinkle with salt. I use kosher salt. Set the timer for 4 min more to let the dough brown a bit. Take out the dough and put on the
counter and spread the vegetable mixture evenly. Sprinkle the top with basil leaves, the remaining rosemary and you can spray with olive oil if it is a bit dry. Add the red pepper flakes if you are using them and evenly sprinkle the cheese on top. Return to the oven to warm back up. Remove the pizza and eat!!!!

This was my piece...I was so hungry I was literally taking off tiny slices even before I could get a good photo!