Focaccia Pizza with Zucchini, Tomatoes and Arugula
When baked in a wood-fired oven, this pizza emerges with an exceptionally crisp crust. Alternatively, bake it on a pizza stone in an indoor oven.
- 1 can (14 1/2 oz.) crushed tomatoes, drained
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 tsp. minced garlic
- 1 Tbs. olive oil, plus more for drizzling
- All-purpose flour for dusting
- 1 batch pizza dough (see related recipe at left)
- 1 1/2 cups shredded mozzarella cheese
- 1 zucchini, thinly sliced lengthwise
- 10 to 15 cherry tomatoes
- 1/4 tsp. pizza seasoning
- Arugula for garnish
Forty-five minutes to 1 hour before cooking, build a small fire in an outdoor pizza oven according to the manufacturer’s instructions; let the temperature reach 475°F. Alternatively, 1 hour before cooking, place a pizza stone in an indoor oven and preheat to 475°F.
In a bowl, stir together the crushed tomatoes, salt, pepper, garlic and the 1 Tbs. olive oil to a form sauce.
On a floured work surface, roll out the dough into a 9 1/2-by-11-inch rectangle, 1/4 to 1/2 inch thick, dusting with flour as needed. Transfer to a floured pizza peel. Top the dough with 1/2 cup of the sauce (reserve the remaining sauce for another use) and sprinkle with the cheese. Arrange the zucchini slices and cherry tomatoes on top.
Carefully slide the pizza onto the preheated stone in the oven. Bake until the crust is golden and the cheese is melted, 13 to 15 minutes. Transfer the pizza to a cutting board. Sprinkle with the pizza seasoning, drizzle with olive oil and garnish with arugula. Cut the pizza into squares and serve immediately. Serves 8.