Ingredients
5 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced (3 cups)
2 cloves garlic, thinly sliced (1 tablespoon)
1 pound store-bought pizza dough, room temperature
1 medium zucchini, thinly shaved lengthwise with a vegetable peeler or mandoline (3 1/2 cups)
Kosher salt and freshly ground pepper
4 ounces feta, crumbled (1 cup)
1/2 cup pitted Kalamata olives, halved
1/2 cup fresh mint leaves, torn if large
Crushed red-pepper flakes, for serving
Preparation
Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.
