No-Cook Pizza Sauce
1 cup diced tomatoes from a can
2 tbsp. sun-dried tomato paste
1 large clove garlic, crushed
1 scant tsp. (about 1/3 palmful) dried oregano
A pinch each of sugar and salt
A few fresh basil leaves
1 small to medium firm zucchini, thinly sliced
1 ½ tsp. (1/2 palmful) smoked paprika
1 tsp. crushed red pepper
1 tsp. granulated garlic
1 tsp. dry mustard
½ tsp. fennel seeds or fennel pollen
A sprinkle of flour, for rolling
1 ball (about 1 lb.) pizza dough from the supermarket or your favorite pizza parlor
Olive oil cooking spray
1 tbsp. cornmeal
1 ½ to 2 cups (one 10- to 12-oz. package) shredded mozzarella or mix of shredded mozzarella and provolone
EVOO, for drizzling
Arrange a rack in the center of the oven; preheat to 550° or as high as your oven goes. Heat a 12-inch cast-iron skillet over medium-high.
For the sauce, in a food processor, puree the tomatoes, tomato paste, garlic, dried oregano, sugar, salt, and basil.
In a colander, salt the zucchini and let drain for 5 minutes. Press the zucchini gently with paper towels to remove any excess water, then transfer to a medium bowl. Season the zucchini with the paprika, crushed red pepper, granulated garlic, dry mustard, and fennel seeds.
On a lightly floured surface, using a lightly floured rolling pin, roll out the dough to a 14- to 15-inch round.
Spray the skillet with cooking spray. Sprinkle the cornmeal across the bottom. Carefully add the dough to the hot skillet and pull the dough up the sides of the pan as much as possible. Spray the top of the dough with cooking spray; season with salt and pepper. Top the dough with the sauce, spreading it to the edges but not up the sides. Sprinkle with half the cheese. Arrange the zucchini “pepperoni” evenly on top. Sprinkle the remaining cheese on top of the zucchini.
Bake the pizza until deep golden brown and bubbly, 12 to 15 minutes. Drizzle with EVOO.