1 pound(s), ripe, cut in half lengthwise
1 item(s), (5-inch) fresh, leaves chopped
2 small, to medium, cut crosswise into 1⁄4-inch slices
2 medium clove(s), or to taste
⅛ tsp, 2 (5-inch) sprigs, leaves chopped
- Preheat the oven to 450°F. Line a broiler pan with foil; spray the foil with nonstick spray.
- Arrange the tomatoes, cut-side up, in a single layer on the pan. Roast until tender and lightly charred on the skin side, 20–25 minutes. Sprinkle with the rosemary and 1⁄4 teaspoon of the salt.
- Meanwhile, heat a large nonstick skillet over medium heat. Swirl in the oil, then add the zucchini in a single layer if possible, or overlapping a bit, if necessary. Cook, turning the zucchini slices as they brown, about 8 minutes. With a garlic press, crush the garlic into the skillet. Cook 1 minute. Sprinkle with the oregano and the remaining 1⁄4 teaspoon salt.
- To Store the Topping: Place each cooled vegetable in an airtight container in the refrigerator for up to two days. Let come to room temperature before using.
- Use the Topping On: Half recipe (about 1 pound) Basic Pizza Dough, rolled into a 12-inch circle. Bake on a nonstick pizza pan or baking sheet in a 500°F oven, about 8 minutes, then top with the zucchini and tomatoes and bake until crisp, 4 to 6 minutes. For a quick pizza, layer the zucchini and tomatoes on a warmed 10-ounce thin prebaked pizza crust and bake in a 425°F oven until hot, 6 to 8 minutes. Yields generous 1⁄3 cup per serving.