Marinated Zucchini Pizza (Pizza Alle Zucchine)

Based on a recipe from Williams-Sonoma Kitchen Library Pizza cookbook. I think this pizza is awesome! For the herb pizza dough, I use Herb Pizza Dough, #287879. The intro says, "Cooking thin zucchini slices first in olive oil and then in vinegar creates the delicious illusion that they have marinated in those ingredients. The "marinating" technique also works well with eggplants (aubergines). Covering the pizza with half green zucchini and half yello zucchini, alternating the slices, makes a tantalizing presentation." Prep time doesn't include the time it takes to make the herbed pizza dough.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs  pizza dough, herbed (Herb Pizza Dough is recommended)
• 5  cups olive oil or 5  cups  vegetable oil, for deep-frying
• 4  zucchini, about 13 ounces, cut into slices 1/8-inch thick
• 1⁄4 cup red wine vinegar
• 3  garlic cloves, chopped
•  salt
•  fresh ground pepper
• 1  bunch fresh basil leaf, torn into strips

Directions

1. Have pizza dough at the ready.
2. Preheat oven to 450° F (220°C). If using a baking stone or tiles, now the time to place in the oven.
3. Pour oil into a deep frying pan and heat to 350°F (170°C). Fry the zucchini slices in the oil, a few at a time, until barely golden, about 2 minutes.
4. Using slotted spoon, transfer zucchini slices to paper towels to drain.
5. When all of the slices have been fried, pour off all but about 1 tablespoon of the oil. Return the fried zucchini to the pan and pour in the vinegar. Place over medium heat, add the garlic and cook until the vinegar evaporates and the zucchini begins to darken, about 5 minutes. Season to taste with salt and pepper.
6. Shape the pizza dough and cover with the zucchini.
7. Transfer to oven and bake for 10 minutes. Reduce oven temperature to 400°F (200°C) and bake until the crust is golden, about 10 minutes. Scatter the basil over the top and serve immediately.