Zucchini Pizza

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Drizzle EVOO on one large or two small cookie sheets, then roll out the dough.
3. 3
   Its already in a rectangular shape; just pat it out a bit.
4. 4
   Poke with the tines of a fork, season with salt and pepper, and place in the oven for 5 to 6 minutes.
5. 5
   In a medium bowl, mix the ricotta with the garlic.
6. 6
   When you remove the dough, cover it evenly with the ricotta cheese.
7. 7
   Top the ricotta with a layer of mozzarella cheese, then return it to the oven on the center rack and cook until golden, 12 to 13 minutes more.
8. 8
   Heat a large nonstick griddle or skillet over medium-high heat.
9. 9
   Trim the ends off the zucchini.
10. 10
    Cut the zucchini into thin strips lengthwise, no more than 1/4 inch thick.
11. 11
    Trim a sliver off the skin on one side if you need to make the zucchini more stable while you slice it.
12. 12
    Fill the dry skillet with a single layer of the zucchini strips and cook for 5 minutes, turning once.
13. 13
    Remove to a cutting board and repeat.
14. 14
    When all of the zucchini is cooked, pile a few slices at a time into stacks.
15. 15
    Cut the cooked zucchini across into thin sticks.
16. 16
    Pile the sticks together and season with salt and pepper.
17. 17
    Scatter the sticks across the pizzas in the last 2 to 3 minutes of cooking time.
18. 18
    Serve large squares of the pizza hot from the oven.
19. 19
    Ah, Roma!