Grilled Marrakech Zucchini Ricotta

Method

1. Gather and prep everything first: pizza dough, olive oil, mozzarella and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the zucchini ricotta, and cook until deeply browned and aromatic.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with chili crisp right before serving.
6. Plate it up while hot and pass extra at the table.