Charred scallion Zucchini Ricotta Pizzette

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. Add the zucchini ricotta and let it weeknight, undisturbed, so it takes on real color before you stir.
4. Fold in the pizza dough and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.