Zucchini Pizza

Ingredients

• extra virgin olive oil (EVOO)
• 2 lbs pizza dough, rolls from tube like pillsbury brand
• coarse salt
• coarse black pepper
• 2 cups ricotta cheese
• 8 garlic cloves, minced
• 4 cups shredded mozzarella cheese
• 2 zucchini

Directions

1. 1

   Preheat oven to 400 degrees. Drizzle EVOO on one very large or two average size cookie sheets, then roll out the dough. It’s already in a rectangular shape; just pat it out a bit.

2. 2

   Poke with the tines of a fork, season with salt and pepper, and place in oven for 5 to 6 minutes.

3. 3

   In medium bowl, mix the ricotta with the garlic. When you remove the dough, cover it evenly with the ricotta cheese.

4. 4

   Top the ricotta with a layer of mozzarella cheese, then return it to the oven on center rack until golden, 12 to 13 minutes more.

5. 5

   Heat a large griddle or skillet over medium-high heat. Trim the ends off the zucchini Cut it into thin strips lengthwise, no more than ¼ inch thick.

6. 6

   Trim a sliver off the skin on one side to make it more stable while slicing. Fill the dry skillet with a single layer of zucchini strips and cook for 5 minutes, turning once.

7. 7

   Remove to a cutting board and repeat. When all of the zucchini is cooked, pile a few slices at a time into stacks. Cut the cooked zucchini across into thin sticks.

8. 8

   Pile the sticks together and season with salt and pepper. Scatter the sticks across the pizzas in the last 2 or 3 minutes of cooking time. Serve hot from the oven.