Whipped Zucchini Ricotta Focaccia

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 fresh ginger in a little butter until translucent.
3. Add the zucchini ricotta and let it whipped, undisturbed, so it takes on real color before you stir.
4. Fold in the heavy cream and season generously; give everything a minute to come together.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Plate it up while hot and pass extra at the table.