I dreamt up this pizza in the hopes of creating really satisfying flavour combinations that didn't hide the intensely aromatic quality of sage, but celebrated it. And I think I've found it! The drizzle of honey at the end is optional, but highly recommended.
Preheat the oven to 400.
Begin by making the infused olive oil. Place olive oil in a small pot over low heat, and add in 6 leaves of finely chopped sage. Allow this to infuse while you are preparing the rest of the pizza ingredients. *This step is optional (you can just use plain olive oil), but does enhance the sage flavour!*
Salt the slices of zucchini to bring out the moisture. Allow to sit for several minutes. Meanwhile, saute the mushrooms until browned and cooked down. Pat the zucchini dry with a clean tea towel.
Stretch out the pizza dough onto preferred pan(s) - we use two circular pans, as the dough we use makes two thin crust pizzas.
Remove the warming olive oil from the heat. Using a brush, cover the crust in the olive oil (if you don't have a brush, just drizzle it and then spread the oil around with a spatula or back of a spoon. Little pools of oil are okay). You may have some leftover oil - great! You can use it in marinades or salad dressings.
Now it's time to build! First place the zucchini slices on the dough. Then add the mushrooms and goat cheese. Bake for 13-16 minutes.
Once removed from the oven, sprinkle with chili flakes and drizzle with liquid honey. Garnish with remaining sage leaves by snipping them into small ribbons with a pair of scissors.
Slice and serve!