Prepare the outdoor pizza oven or grill for cooking pizza.
Working on a lightly-floured surface (we use Caputo ’00 flour or semolina flour), gently form the dough with your hands into a 10-inch pizza.
Distribute dabs of roasted garlic evenly across the pizza. Spread the Campo de Montalban cheese on top. Sprinkle on the parsley and pine nuts, then lay the zucchini slices on the pizza in a crisscross pattern. Brush a little olive oil onto the zucchini, and add a quick drizzle around the pizza for good measure. Sprinkle on the red pepper flakes.
Place the pizza on a pizza peel and then transfer to the oven or grill. Cook until the cheese is melted and the crust is nicely browned.
Remove from the oven and add the shaved parmesan before serving.
Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.
Tips for cooking in the Artisan Fire Pizza Oven:
The toppings on this pizza are light, so it can be cooked with both the lower and upper burner set to HIGH. Cooking time should be about 2 minutes.
