Zucchini Pizza with Olive Vinaigrette
Ingredients
- Cornmeal, for dusting
- 1 pound pizza dough
- 2 small zucchini, quartered lengthwise and thinly sliced
- 2 ounce Provolone cheese, coarsely grated
- 2 tablespoon olive oil, divided, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 teaspoon red-wine vinegar
- 1/2 cup pitted green olives (about 14), coarsely chopped
- 1/2 teaspoon anchovy paste
- 2 tablespoon chopped parsley
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