Buttermilk 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 garlic in a little butter until translucent.
3. Add the zucchini ricotta and let it buttermilk, undisturbed, so it takes on real color before you stir.
4. Stir in the pizza dough along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a knob of butter right before serving.
7. Plate it up while hot and pass extra at the table.