1 Tablespoon olive oil, plus more for fingertips
16 ounces uncooked pizza dough (or focaccia dough)
2½ pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed
1½ teaspoons fine sea salt
2 cups (8 ounces) coarsely grated gruyere cheese
2 to 3 Tablespoons plain breadcrumbs
Heat oven to 450°F with a rack in the center. Brush a full-sized rimmed sheet pan with olive oil. Set dough on pan and loosely cover with greased saran wrap or a damp kitchen towel to allow dough to relax for 20 minutes. Remove cover and use oiled fingertips to gently press the dough across the pan to its edges. If holes form, just pinch them together.
Use the large holes of a box grater to grate the zucchini. In a large bowl, toss the zucchini with salt. Let stand for 30-60 minutes until the zucchini has wilted and released its water. Line a colander with a dark-colored dishtowel, add zucchini, and twist to squeeze out as much water as possible. Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds and breadcrumbs, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.
Spread the zucchini mixture over the dough, going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Bake for 20 minutes, until the topping is golden. Remove from oven, cut into squares, and dig in.