Greek Tomato and Zucchini Pizza

This was one of those inspirations that I thought would be good but turned out even better than expected. You should definitely pre-bake the crust to prevent utter sogginess from the juicy veggies. If you want to use some additional cheese, you could also put a layer of that on the crust under the veggies for further water resistance. It also helps to use less-juicy tomatoes, such as plum tomatoes, though any kind will do and flavor is the most important consideration. If you have tomatoes that are not so amenable to slicing (cherries, for example), you could just coarsely chop.

1 14-inch pizza crust
olive oil
1 small red onion, finely chopped
1 medium zucchini, in 1/4-inch slices (halved or quartered if desired)
1 1/2 Tbsp chopped fresh oregano (or 2 tsp dried)
Salt and pepper to taste
2 medium tomatoes (or equivalent) in 1/4-inch slices, seeds removed
2-3 oz. crumbled feta
3-4 oz. shredded mozzarella

Preheat oven to 450 degrees.

Paint crust with olive oil, then bake for 6-7 minutes. Remove from oven.

While pre-baking the crust, heat a little olive oil in a skillet and add the onion and zucchini. Saute until tender, about 5 minutes. Stir in the oregano, salt and pepper.

Top crust with sliced tomatoes. Spread the zucchini mixture over it. Sprinkle with feta, then with mozzarella. Bake for about 12 minutes, until cheese begins to brown.

Serves 3-4.