Provencal Zucchini Ricotta Focaccia

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 fresh ginger in a little butter until translucent.
3. Add the zucchini ricotta and let it pan-seared, undisturbed, so it takes on real color before you stir.
4. Fold in the tomato sauce and season generously; give everything a minute to come together.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.