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