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
• 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.