Zucchini Skillet Pizza

Place an 8-inch (20-cm) cast-iron skillet in an oven and preheat the oven to 500°F (260°C).

To prepare the zucchini, line a large plate or baking sheet with paper towels. Using a mandoline, thinly slice the zucchini into slices about 1/16 inch (2 mm) thick. Place the zucchini on the prepared plate and lightly sprinkle with salt. Let sit at room temperature for about 20 minutes. Using paper towels, pat the zucchini dry.

Meanwhile, in a mini food processor combine the basil and garlic. Pulse until finely chopped. Add the crème fraîche and process until creamy but there are still some flecks of basil remaining. Season with salt and set aside.

Place the dough on a lightly floured work surface. Using your fingers, press the dough into a round, pressing outward from the center toward the edges. Lift the dough and gently stretch it, holding it with the flat part of your fingers, rotating it, and letting gravity help you stretch the dough until you have a round that is 7 1/2 inches (19 cm) in diameter.

Carefully transfer the hot skillet to a heatproof surface and carefully transfer the dough to the pan. Spoon the crème fraîche mixture on top and spread evenly, leaving a 1/4-inch (6-mm) border uncovered; you might have some of the crème fraîche mixture left over. Cover evenly with the provolone slices, then arrange the zucchini slices evenly on top.

Bake until the pizza crust is risen and lightly browned around the edges, about 12 minutes. Remove from the oven and top with shaved Parmesan.

Let cool for 10 minutes. Using tongs, slide the pizza onto a cutting board. Sprinkle evenly with the lemon zest and juice and grate some fresh pecorino over the top. Garnish with the remaining basil leaves and serve immediately. Serves 2.

Williams Sonoma Test Kitchen