I stretched the dough thin across an oiled baking sheet and covered the crust with bits of prosciutto, thin slices of mozzarella, and chopped garlic. In a separate bowl I sliced two zucchini into thin strips (avoiding the seed in the center) with a vegetable peeler, mixed in a good dose of olive oil with oregano, crushed red peppers, salt, pepper, and freshly chopped mint. I spread the tangle of zucchini across the waiting dough, drizzled on a bit of olive oil and sprinkled on a handful of shredded parmesan cheese. Twenty minutes at 500º was all it took and James' dinner was served. For now, I'm sticking with soup.