What to do with zucchini - part 5

What to do with zucchini parts 1-4 were in 2008!
Part 1 Part 2 Part 3 Part 4

Basic Pizza Dough - from My Bread by Jim Lahey, p. 117

enough for 2 13x18 inch pies

500 g bread flour (3.75 c)
10 g instant or other active dry yeast (2.5 t)
5 g table salt (0.75t)
~3g sugar (0.75t + a pinch)
300 g room temperature water (1 1/3 c)

Stir together dry ingredients in a medium bowl
Add water and mix until blended, at least 30 seconds
Cover the bowl and let sit at room temperature until more than doubled, about 2 hours

Oil 2 13 by 18 inch rimmed baking sheets with olive oil
Use a scraper to remove the dough from the bowl in a single chunk for each pan
Gently pull and stretch the dough across the pan all the way to the edges

Zucchini Pizza
makes 1 13 x 18 inch pie, 8 slices

1.2 kg trimmed zucchini (2.5 pounds, about 3 large)
10 g table salt (1.5 t)
150 g grated Gruyere or high quality swiss cheese (2 c) ** I used a mix of 2/3 swiss and 1/3 a hard, parmesan-type cheese - it could have handled a 1:1 mix for a bit more saltiness **
1/2 recipe basic pizza dough
20-25 g bread crumbs

1. Preheat oven to 500F with a rack in the center
2. Grate the zucchini. Toss zucchini and salt together in a medium bowl. Let stand for 15-20 minutes until zucchini is wilted and has released its water.
3. Drain zucchini in a colander and squeeze out as much water as you can. The pat dry. In a medium bowl, mix together zucchini and grated cheese. Break up any clumps.
4. Spread zucchini-cheese mixture all over the dough, all the way to the edges. Put a bit extra on the edges as the outside tends to cook and brown more quickly. Sprinkle evenly with bread crumbs. ** it may not be so authentic, but we thought that this needed a bit more kick -- added sprinkling of red pepper flakes or generous grinds of black pepper for example. **
5. Bake for 25-30 minutes until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve hot or at room temperature.