Zucchini and Olive Flatbread

INGREDIENTS

• 1 tablespoon extra-virgin olive oil plus extra, for drizzling
• 1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices
• 1 cup (2 1/2 ounces) grated Pecorino Romano
• 1 pound pizza dough
• All-purpose flour, for dusting
• 1 1/2 cups (4 ounces) shredded mozzarella
• 2 tablespoons chopped fresh oregano leaves, divided
• 1/2 cup pitted sliced black olives