Zucchini Pizza With Olive Vinaigrette

Ingredients

• Cornmeal, for dusting
• 1 pound pizza dough
• 2 small zucchini, quartered lengthwise and thinly sliced
• 2 ounces Provolone cheese, coarsely grated
• 2 tablespoons olive oil, divided, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 teaspoons red-wine vinegar
• 1/2 cup pitted green olives (about 14), coarsely chopped
• 1/2 teaspoon anchovy paste
• 2 tablespoons chopped parsley

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