This rustic repast is something like a frittata but not quite as eggy. It is cooked in the oven like a pizza rather than on top of the stove. My daughter won’t eat zucchini in any other form.
Makes two 8-inch pizzas
Place the grated squash in a colander, salt generously, and set it aside for 30 minutes. Squeeze out the excess moisture with your hands.
Preheat oven to 425° F. Lightly coat two 11- by 17-inch cookie sheets with olive oil and sprinkle with cornmeal.
Beat the eggs in a large bowl. Add the zucchini and flour. The mixture should have the consistency of cooked oatmeal; if it’s too sticky, add a little more flour.
Spread half the mixture on one prepared cookie sheet and half on the other, making two 8″-round crusts. Bake for 15 to 20 minutes until puffed and slightly brown; remove from the oven and reduce the temperature to 350° F.
Combine the mozzarella, olives, and scallions and sprinkle the mixture over each pizza, leaving a ½-inch margin along the edge. Sprinkle with oregano and arrange the tomato slices on top. Scatter fresh basil on top and drizzle with a little olive oil.
Return to the oven and bake for 15 minutes or until cheese is melted. Serve hot or at room temperature.