Sicilian Pizza with Roasted Tomatoes and Zucchini

• 1 lb thinly sliced tomatoes such as heirloom or beefsteak

• 3 Tbs. olive oil plus more for drizzling

• salt and pepper

• 3 cloves garlic, smashed

• 1 lb store bought pizza dough

• 1/2 cup ricotta cheese

• 1 cup zuchini, thinly sliced

• 1/4 red onion, thinly sliced

• 1 pepper such as a banana pepper or jalapeno

• Garnish with fresh basil and favorite hot sauce or red pepper flakes

Preheat oven to 300F.

Place tomato slices in a shallow baking dish in a single layer. Drizzle with olive oil, salt and pepper, and toss in garlic cloves. Roast for about 30 minutes until tomatoes have become soft and some of the liquid had reduce out of them. Set aside.

Increase oven to 425°F.

Remove the dough from the refrigerator at least 30 minutes before using. Place dough in a rectangular baking that has been brushed with olive oil. Gently spread the dough out into the corners of the pan and let sit for another 20 minutes.

Assemble the pizza by topping the dough with a dollops of the ricotta followed by a layer of the tomatoes. Then add the red onion, zucchini, and peppers and a big drizzle of olive oil and a pinch of salt and pepper.

Bake pizza for about 20 to 25 minutes or until toppings are soft and the dough is golden brown. Remove and top with fresh basil and favorite hot sauce before serving.

Makes about 2 to 4 servings.