Start by sautéing diced onions and minced garlic until they’re caramelized, then add your tomato paste. Cook some of the rawness out of the paste before deglazing with white wine. Add water (if needed) to achieve the consistency that you’d like for your pizza sauce, then add, dried oregano, salt, pepper, a pinch of sugar, a little olive oil, and it’s ready for your pizza.
Next, divide your dough into equal portions, and roll out your individual pizzas. Rub the flattened pizza dough with olive oil, then use a fork to poke holes in the middle of the pizza, where the toppings will sit.
Next, spoon on and spread your sauce onto each pizza, and follow that with sliced zucchini and slices of garlic (hint: It helps to sautée your zucchini and garlic in a bit of olive oil before adding it to your pizza. This will help start the caramelization process, and help develop more flavor). Add a bit of grated Parmesan cheese, then finish with chunks of fresh Mozzarella.
Bake the pizza in a preheated oven at 500 degrees for 8-10 minutes (depending on the thickness of the crust) until the cheese and crust have a nice color.
When the pizzas are done, finish with basil, server and enjoy.