Wednesday: I realized Thursday would be a good day for pizza.
Thursday: I go to dinner with a friend heading out of town.
Friday: four (!!) rises and punches later, my no knead pizza dough is a bubble fest and smells incredible. I also realize I don't have mozzarella but do have sliced provolone, so I opted for a pizza roll instead.
Dough: 3 cups flour, 1.5 cups leftover yogurt whey, 1/4 teaspoon salt, 2 teaspoons rosemary.
Filling: two grated zucchini and half a minced onion sautéed in olive oil with aleppo pepper, smoked paprika, salt, and pepper, provolone, and fresh basil.
Roll into a large rectangle of the dough with provolone on the bottom layer, then basil, then zucchini, and top with a sprinkle of za'atar.
Bake at 400 until the bottom is golden and it sounds hollow when tapped, slice into hefty chunks and dip in homemade buttermilk ranch.