Zucchini Pizzettes

Last week, I crossed the bridge over to Williamsburg to have dinner with a client at a cozy, flatteringly lit Italian restaurant called PT. After a long day at work, there's nothing quite like tumbling into a warm, candlelit space and being handed glasses of delicious wine by astonishingly friendly proprietors to make everything seem good and glowy again. PT is exactly that place with the addition of some pretty extraordinary food. One of my favorite dishes of the night was also one of the simplest--grilled slices of zucchini with a thin layer of tomato sauce, some excellent cheese, and drizzles of olive oil melted on top. The little pizzettes were so good that we each had about four of them and I immediately tried to replicate them in my kitchen. They're perfect as a little appetizer and especially great if you're entertaining a crowd. xo

Zucchini Pizzettes
Ingredients:
4-5 zucchini
Extra virgin olive oil
Tomato sauce (just use your favorite jarred kind)
Ball of fresh mozzarella
Coarse sea salt
Freshly ground black pepper

Directions:
Turn on your broiler and set it to high. Slice your zucchini into rounds about 1/4 inch thick. Lay them on roasting pans. Drizzle all pieces with olive oil. Spread about 1 teaspoon of tomato sauce on each slice, creating a very thin layer. Tear your mozzarella into little shreds and lay a couple of pieces on top of each zucchini slice. Sprinkle all with salt and pepper and give everything another drizzle of olive oil. Place your roasting pans into the oven and broil for about 8 minutes, or until the cheese is melted, bubbling, and golden brown in spots.