1.  Preheat oven to 500 degrees. If using a pizza stone for baking, preheat your stone on the bottom rack of your oven for at least 1 hour prior to baking the pizza.

2.  Clean the zucchini and slice them into thin rounds.

3.  Peel the onion and slice it thinly.

 

 

 

4.  Clean the bell pepper and remove the seeds. Slice it into thin rounds. 

5.  Clean the tomatoes and slice them into rounds.

6.  Dice the mozzarella.

7.  Roll out and shape the pizza dough to your desired shape and thickness - the thinner the dough, the crispier the pizza crust. If using a pizza peel, place semolina flour or a bit of cornmeal on your peel and then place the pizza dough on the peel. If baking the pizza in a pan, make sure the pan is non-stick. Otherwise, line your pan with parchment paper to prevent the pizza sticking to the pan.

10.  Spread the olive oil evenly over the dough, then top with the tomato slices. Scatter the peppers and onions evenly over the tomato slices.

11.  Sprinkle the mozzarella over the peppers and onions and then top with the slices of zucchini and the olives.

12.  Place the pizza in the oven and bake for approximately 8 - 10 minutes or until the crust turns a deep golden brown and the vegetables begin to lightly roast.

13.  Remove the pizza from the oven and let cool for 3 - 5 minutes. Top with the minced parsley just before serving.

14.  Slice and serve hot.

Notes

- If you would like a crispier pizza, you can pre-cook the dough for a few minutes: roll out the dough and place it on your peel or in a pan as instructed above. Using a fork, make holes throughout the dough so that it does not develop bubbles while cooking. Place the dough in the oven for approximately 3 minutes or just until it begins to stiffen. Then remove it from the oven and proceed with the instructions for topping and baking above.

- For additional flavor, just before serving the pizza, drizzle the top of it with a little bit of high quality extra virgin olive oil.