Levantine Zucchini Ricotta Pizza

Method

1. Start by prepping your pizza dough, olive oil, mozzarella so the cooking goes quickly.
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. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with chili crisp right before serving.
6. Plate it up while hot and pass extra at the table.