Pizza dough/ Pizza with zucchini and mozzarella

I always have flour on hand for that emergency appetizer.  Last night was the perfect example. I normally keep pizza dough ready to go at any time in the freezer.  Last night, I realized my inventory was depleted so I had to make this in a hurry.    My mother always made it in a hurry on a Sunday night for a snack. With one zucchini, some onion and some extra virgin olive oil, mozzarella  and some flour, it was pizza heaven.  I ran to the garden and only found one large zucchini.  What to do? Make a pizza of course!  Delicious.

I typically use the food processor method as it is quick and easy.
Ingredients:
1 1/2 active dry yeast
3 cups unbleached flour + extra to roll out and smooth out your dough
1 teaspoon salt
1 tablespoon olive oil
1 + 1/4 cups warm water
one tablespoon cornmeal

Into the bowl of a food processor place your yeast and one 1/4 cup warm water. Make sure the water is warm to the touch but not hot.  Pulse and you will see bubbles form.   In a separate bowl combine all your dry ingredients.
Add 1/2 your flour to the food processor and continue mixing . Add your cup of water. At this point you should see that your dough is sticky but coming together.  Add your olive oil and the rest of the flour. Continue to mix until your dough comes together into a ball.  If it looks to wet and sticky, add additional flour until the flour comes away from the bowl and forms a ball.  Roll out onto a floured surfaces and form into a ball.  Place in bowl and cover with damp cloth.  Let rest 30 minutes.  At the end of 30 minutes you will notice that the ball will be somewhat inflated.  Divide in half.  Typically you can make four thin pizza formed into small 14 inch rectangle baking  pans from this one recipe.  Tonight I divided this in half for a thicker pizza.
You should see a smooth texture.  Add a  Little more flour and roll out.  At this point your dough is ready.  Wrap your other dough  in cellophane and place in freezer for another time.  Sprinkle some cornmeal inyour pan and place your newly formed pizza into your pan. Stretch out if you like. Set aside to rest. Preheat your oven to 425.
In a skillet,  2 tablespoons extra virgin olive oil and set your pan to medium
Add one sliced zucchini (medium about 7 inches in length). If you find two in the garden even better.   Be sure and slice the zucchini paper thin.
2 tablespoons onion
1 oz of pancetta diced into small pieces.  You can also slice and add to the pan.  Remove it as it will add wonderful flavor to your pizza.
1/2 cup white wine
Cook your zucchini, onion and pancetta until wilted and your pancetta is crispy.  This process should only take a few minutes.  When it begins to stick to the pan, add your white wine and let reduce. Your oil will separate from the pan.  Should take about 8 minutes in all. 
Set aside to cool.
Put your pizza in the oven for 6 minutes to pre cook. Remove from oven.  You will notice a crispy texture beginning to form.  Add your zucchini and sliced mozzarella cheese.  Place in your oven for 12 minutes or so.  Your cheese will be melted and your pizza nice and golden.  Let rest for 5 minutes. Slice and  Enjoy.  Buon Appetito~

*Special note:  If you are using a Pizza stone to cook your pizza on, please remember to preheat your stone in the oven, before placing your pizza on it to cook. *