• No-Knead Pizza Dough or enough pizza dough for 4 medium pizzas

Beet Pesto

• 2 cups diced cooked beets
• 1/2 cup raw almonds
• 2 large garlic cloves, minced
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2–1 teaspoon sea salt (to taste)
• Freshly ground black pepper, to taste
• 1/4–1/2 teaspoon red pepper flakes
• 2–4 tablespoons water, as needed to thin

Caramelized Onion and Fennel

• 1 tablespoon extra virgin olive oil
• 1 red onion, thinly sliced
• 2 fennel bulbs, thinly sliced
• Pinch of sea salt
• Freshly ground black pepper
• 1 teaspoon each dried basil and oregano
• 1/4 teaspoon hot red pepper flakes

For assembling the pizzas

• 2 small zucchini, thinly sliced
• 2 cups shredded mozzarella cheese
• 1/2 cup shredded Pecorino cheese
• 1 cup pitted Kalamata olives, halved