Zucchini Gruyere Pizza

As summer nears to an end, there's still and abundant array of fresh produce throughout the local farmers markets.  Today I saw some nice zucchini that would work really well with some Gruyere cheese on pizza.  Gruyere adds a nice subtle nutty flavor as it melts down and slightly browns in the oven.  The zucchini balances this with a nice grasy earthy flavor.  To crisp things up, I sprinkle some fine breadcrumbs on top before placing into a preheated 500 degree oven.  Once it's done, you can serve it hot/warm and at room temperature.  I prefer room temperature since the flavors start to bloom more as it sits.  Ideally, I would have loved to finished this off with some torn zucchini blossoms, but they are a rare commodity.  The recipe inspiration comes from Jim Lahey's "My Bread" book, as well as Grandaisy Bakery in TriBeCa.  I've eaten at Grandaisy bakery many times since I work nearby, and I always marveled at the sure simplicity of the flavors that they use with their dough, they're straighforward, but they really shine through.  You can get very creative with pizza, and I think the best thing to keep in mind is that as long as you have really good ingredients, less can always be more in terms of quality.  Next time maybe I'll bring out the king of cheeses (Parmigianno-Reggiano) instead of Gruyere, possibly find some zucchini blossoms, there are always different ideas.