PepperNOni Pizza - no meat (untried)

Zucchini:
1 small, firm zucchini
About 1 1/2 teaspoons or scant half palmful pimento or smoked paprika
1 teaspoon red pepper flakes
1 teaspoon granulated garlic 
1 teaspoon ground mustard 
1/2 teaspoon fennel seed 
1/2 teaspoon black pepper 
Salt 

Sauce:
One 15-ounce can whole Italian tomatoes
2 tablespoons EVOO 
1/2 teaspoon superfine sugar or honey 
2 cloves garlic 
A few leaves of fresh basil 
Salt 

Pizza:
One 1-pound ball dough from a market or your own
About 1 tablespoon cornmeal or semolina 
EVOO spray 
Salt and pepper or red chili flakes
2 cups shredded mozzarella or mozzarella and provolone
1 cup acacia honey or other light in color and
flavor honey 
3 scant tablespoons Calabrian chile paste 
A few leaves of torn fresh basil, to serve
Dried oregano, to serve 

Directions: Zucchini: 

For the zucchini: Preheat the oven to 525 to 550 degrees F with rack at center. 
Preheat a 12-inch cast-iron skillet over medium to medium-high heat

1. Gather your ingredients. Thinly slice the zucchini (think pepperoni sausage) and add to a strainer. 
2. Season with salt, let drain 15 minutes, then pat dry on a towel.
3. In a small bowl, combine spices. Add it to the zucchini and toss to combine.

For the sauce: 
In a food processor, combine ingredients for sauce and puree.

For the pizza: 
1. Roll and stretch the dough on a lightly floured surface into a 12- to 14-
inch even round that will cover pan. (Place some AP flour in a squeeze bottle for
the counter to roll out dough.
2. Turn off the heat under the skillet and sprinkle a little cornmeal or semolina in skillet. 
3. Press dough into hot skillet and up sides as much as possible. 

Reminder: The pan is hot. Brush or spray the dough with EVOO and season with a little salt and pepper or red pepper flakes. 

4. Top the dough with sauce, half the zucchini, cheese and remaining zucchini, then place the pizza in the oven.
5. Bake 10 to 12 minutes to deep golden, brown and bubbly.
6. Use a funnel to fill a squirt bottle with honey and Calabrian chile paste. 
7. Run under hot tap water to loosen when using. 
8. Hot honey will keep for months in the pantry and is great with cheeses for snacking and fried foods as well as pizza, of course.
9. Drizzle the pizza with the hot honey mixture and top with basil and oregano.
Serve with Vegetable Antipasti Salad.

Sources: 
PepperONni Pizza
Vegetable Antipasti Salad