INGREDIENTS
1 12-oz. ball pizza dough
Extra virgin olive oil to taste
1 lb. zucchini
10 oz. sheep’s milk ricotta
Fine sea salt to taste
Freshly ground black pepper to taste
Grated nutmeg to taste
PREPARATION
• Preheat the oven to 450 to 475 degrees.
• Stretch out the dough and place it in a well-oiled pan. Slice the zucchini very thinly (a mandoline works well) and arrange about two-thirds of the zucchini slices in a single layer on the dough, reserving the rest.
• Bake the pizza until golden brown and well-risen, about 25 minutes.
• Remove the pizza from the oven and let it cool for at least 5 minutes. Distribute the ricotta on top of the cooked zucchini, then place the raw zucchini slices on top of the cheese. Season with salt, pepper and nutmeg.
This article appears in Readers’ Choice 2014.