Coconut lime Zucchini Ricotta Naan

Method

1. Start by prepping your pizza dough, olive oil, mozzarella so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the zucchini ricotta, and cook until deeply browned and aromatic.
4. Stir in the tomato sauce 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. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.