Zucchini & Lemon Ricotta Pan Pizza

In a stand mixer bowl, combine water, yeast, and sugar. Let it sit for 5 minutes to activate.

Add flour and mix on medium speed with a dough hook until dough begins to form.

Add salt and mix for 1 minute.

Add olive oil and continue mixing for about 5 minutes until dough is smooth and supple.

Transfer to an oiled bowl and let rise until doubled in size.

Punch down dough and press into the bottom of a well-oiled 16×12″ sheet pan. Cover with plastic wrap and refrigerate until ready to use.

In a saucepan over medium-high heat, sauté zucchini in olive oil.

Add salt and garlic. Cook until zucchini is just translucent.

Add basil, chives, and cream. Cook for 30 seconds more, then transfer to a blender.

Blend until smooth. Taste and adjust seasoning.

Cool over ice if preserving colour. Use immediately or store up to 3 days.

Combine all ingredients in a food processor.

Blend until smooth. Set aside.

Preheat oven to 500°F.

Remove dough from the fridge and stretch to fit the sheet pan, pressing up the sides to form a crust.

Let the dough rest for 30 minutes at room temperature.

Use a mandolin to slice a zucchini into thin ribbons (or slice into coins if needed).

Thinly slice a shallot into rings.

Spread zucchini cream over the dough.

Top with zucchini ribbons and shallots. Season with salt and pepper, then drizzle with olive oil.

Bake on the second-lowest rack for 10–12 minutes, or until crust is golden and crisp.

Remove from oven and finish with dollops of lemon ricotta, fresh basil leaves, grated parmesan and fresh lemon zest.