1/4 cup kalamata olive oil
4 cloves garlic, crushed
leaves from 1 twig of rosemary, ground
kosher salt and black pepper
1 large bake-at-home pizza crust, thin style
1 zucchini (or other small squash), thinly sliced
1/2 cup kalamata olives
1/2 cup sundried tomatoes
1 cup gorgonzola cheese crumbles
1 red onion, halved, very thinly sliced
more stuff soon-ish
Crush garlic cloves in a press or mortar. Grind rosemary leaves in mortar, or
using the back of a spoon in a small bowl. Add all herbs to oil, and set aside
for an hour or more to allow the flavors to infuse.
Preheat over to temperature specified by crust's cooking instructions. Spread
oil mixture* onto uncooked pizza crust, making sure to coat all the way to the
edges and distribute the garlic and rosemary pieces evenly. Lightly season
with black pepper and kosher salt.**
Arrange toppings evenly on crust in the order listed above. Bake pizza
according to directions supplied with crust, rotating 180 degrees halfway
Allow to cool slightly, then slice into 12 pieces. Serves 6.
*Take care! The olives and gorgonzola are already fairly briny, so err on the
side of caution with the salt!
**You will not need all of the olive oil. The leftovers make for some wonderful
garlic bread, though.