guy at work was like, zucchini?  I am not sure why it appealed to me in the first place actually.  Z has this site in his reader called Slick Deals which is some kind of aggregator of bargains and I end up being the recipient of five years worth of magazines fairly regularly.  Reading cooking and decorating magazines is a pleasure I am guilty of.  Recently I ended up with Everyday with Rachael Ray.  She isn’t really my favorite, with her wierd combos and super thick (unappealingly so) burgers.  But, I take it in the car on road trips and lounge with it on Saturdays when I am caught up on other things.  There was an article with 5 ingredient dishes and zucchini pizza called my name.  I picked up a lump of dough from the Publix bakery case.  The pizza quickly came together as promised.  We made a couple of savory additions seen below.  It was good and passed the ‘Would we make it again?’ test easily.

• Preheat oven to 425 while you roll out the store bought lump of dough
• 1 1/2 pounds grated zucchini
• 1finely diced onion
• quickly saute onion and zucchini in a medium pan to wilt in a bit of olive oil
• roll out the dough to cover a huge sheet pan
• smear of pesto on the dough (we added this)
• cover dough with the warm zucchini mix
• drop on a few pepperoni (and this)
• drop on 1/2-1 cup of freshly grated parmesan and an equal amount of freshly grated asiago.
• Bake for 20 minutes