500 g of zucchini
200 g of grated Parmesan cheese
180 g of provolone cheese slices
1 mashed garlic clove
1 pizza dough disk
1 400g can of tomato puree (pelleted)
Salt, oregano, and black pepper to taste
500 g of zucchini
200 g of grated Parmesan cheese
180 g of provolone cheese slices
1 mashed garlic clove
1 pizza dough disk
1 400g can of tomato puree (pelleted)
Salt, oregano, and black pepper to taste
Preheat the oven to a high temperature
Grease a baking dish with oil
Cut the zucchini into 0.5 cm thick slices
Season with garlic, salt, and black pepper
Arrange the slices in the baking dish and bake for 15 minutes
Flip and bake for an additional 8 minutes
Sieve the tomato puree over a strainer and spread it over the pre-baked dough, leaving a 2 cm border
Distribute the zucchini, top with provolone cheese, and sprinkle Parmesan cheese on top
Sprinkle with oregano.
