2mediumcampari or plum tomatoesvery thinly sliced, seeded and pat dry
1/4poundsmoked salmonvery thinly sliced
1 1/2teaspoonsfresh thyme leaves
pinchblack pepperfreshly ground
One hour before assembling pizza, remove pizza dough from the refrigerator and let it rest.
Place a pizza stone in a cold oven. Preheat the oven to 500°.
Mix the flour and cornmeal together and sprinkle over a non-porous work surface, like marble, granite or laminate. Place the ball of dough on top of the cornmeal mixture and use the pads of your fingers to push down on the dough, to flatten it and remove excess air bubbles. Flip the dough over and continue to flatten the center of the dough with your fingers.
Flip the dough back to the original starting point and form your non-dominant hand into a "C" shape. Place the "C" about 1/2" from the edge of the dough and press against the dough with the outside of your hands to create a distinct edge while pressing and rotating the center of the dough with your dominant hand.
Rest your fingers inside the edge of the dough and gently spread them out to stretch the dough. These actions are meant to thin the dough slightly and give the dough a form... If you want to get fancy and toss the dough to thin it further, rest the stretched dough over your knuckles and fingers. Toss the dough a few inches into the air, spinning as you toss. Catch the dough on your knuckles. Do this several times until the dough reaches the desired thickness.
Using oven mitts, remove the pizza stone from the oven and rest it on a heat safe surface (you don't want to burn your counter tops). Arrange the dough on top of the pizza stone. Drizzle with 1 1/2 tablespoons of olive oil and brush over the dough to cover.
Layer the dough with thin rounds of zucchini slices, overlapping them as you go. Top the zucchini with thin slices of tomato and drizzle with the remaining olive oil. Sprinkle with half of the thyme leaves and a sprinkle of pepper. Using oven mitts, transfer the pizza stone back to the hot oven and bake for 7-8 minutes or until crust is browned and crusty.
Use a pizza peel or a very large heat-resistant spatula to transfer the pizza to a cutting board. Let the pizza rest for several minutes to cool. While the pizza rests, crumble the goat cheese and separate the salmon into thin slices. Top the pizza with salmon, goat cheese and the remaining thyme leaves.
Use a pizza cutter to slice the pie into strips or wedges and serve with a chilled Gloria Ferrer sparkling rose wine.