instructions Using your hands, or a rolling pin, stretch pizza dough into a round about a 1/4 inch thick, making sure there is no lip, and the dough is evenly flat.
ingredients Olive Oil
instructions Oil your grill pan, and brush the top of your pizza liberally with oil. Place the dough--oil side down--on the grill pan, and let it cook until it begins to crisp and char, 6-7 minutes. Flip the dough, and begin topping the char side.
ingredients 1/4 cup Pecorino Sardo (grated)
instructions On medium-high, or move off the flame while topping with the pecorino sardo.
ingredients Salt and Freshly Ground Pepper 3 Zucchini (thinly shaved) 1/4 cup Mint (leaves only - torn) 1 Jalapeno (thinly sliced) Juice of 1 Lemon
instructions In a medium bowl, toss together the remaining zucchini, jalapeno, and mint. Squeeze the lemon juice over the mixture and drizzle with olive oil. Toss to coat, and season with salt and freshly ground pepper.
instructions Top the pizza with the raw salad, and slice and serve hot.