Zucchini and Ricotta Pizza
Monterey Jack cheese, shredded
2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoons olive oil
1 garlic clove, minced
Spread zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside.
Place pizza stone on bottom rack of the oven (if you have one). Preheat oven 500 (or the ovens highest temperature).
Shape pizza dough into desired shape and place on a floured and cornmeal dusted cookie sheet that has been flipped upside down. Layer the toppings as follows, shredded Monterey jack cheese, sliced zucchinis, spoonful’s of ricotta cheese, and a drizzle of the garlic oil over the entire pizza.
If you don't have a pizza stone, place cookie sheet (with pizza on it) on the bottom rack of the oven and bake until crust is golden. If you have a pizza stone, very quickly slide the pizza from the cookie sheet to the pizza stone (this is always a little bit scary for me). Bake until crust is golden brown.