For a vegetarian option, simply omit the crispy pancetta.
2 tbsp tomato paste
2 tbsp Greek yoghurt
juice and zest of 1 lemon
½ tbsp extra virgin olive oil
1 ball buffalo mozzarella
¼ bunch flat-leaf parsley, finely chopped
Preheat the oven to 200C with a pizza stone for 20 minutes.
Spread the pancetta on a baking tray lined with baking tray and bake for 5 minutes or until crisp and golden. Remove and keep a few large pieces whole. Finely chop the remaining pancetta.
Spread the pizza base with tomato paste and Greek yoghurt.
Finely slice one zucchini using a mandolin or peeler. Layer these pieces across the tomato and yoghurt base.
Finely julienne the remaining two zucchinis and add to a bowl with the lemon juice and zest, olive oil, finely chopped pancetta and parsley. Toss to combine then set aside.
Put the pizza base on a pizza stone or baking tray and place in the oven for 15 minutes or until crisp and golden and the zucchini has taken on some colour. Remove and top with the coarsely torn mozzarella and zucchini salad as well as the few larger pieces of crisp pancetta. Serve immediately.