From the cookbook Meatless All Day by Dina Cheney
Very lightly oil the inside of a medium-sized bowl with about 1/2 tablespoon oil, then place the dough ball inside it. Cover with a dishtowel and let sit for 1 to 2 hours.
Meanwhile, heat 2 tablespoons oil in a 10-inch, heavy, nonstick sauté pan, and heat over medium high. When hot, add the zucchini slices, fennel, dried oregano, 1/4 teaspoon salt, the red pepper flakes, and 4 grinds pepper; sauté until tender, about 6 minutes, then set aside off the heat.
To make the sauce, add the tomato paste, strained tomatoes, garlic, fresh oregano, 1/2 teaspoon salt, 5 grinds pepper, and 2 tablespoons olive oil to the bowl of a food processor or a blender. Purée until smooth, about 30 seconds. (You should yield about 1 1/4 cups sauce.)
Heat the oven to 500°F. Lightly grease a baking sheet with 1/2 tablespoon oil. Place the dough on top and use your fingers to stretch it into a 16-inch round or large rectangle. Pour the remaining oil from the bowl on top and spread it over the dough with your fingers. Spread sauce evenly on top of the dough, leaving a 1/2-inch border on all sides (if you prefer your pizza saucy, use all of the sauce). Top evenly with the mozzarella and zucchini. Bake until the cheese melts and the dough is cooked through, about 10 minutes. Serve, drizzled with chile oil, if desired.