Saffron Zucchini Ricotta with sherry vinegar

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 celery in a little butter until translucent.
3. Add the zucchini ricotta and let it saffron, undisturbed, so it takes on real color before you stir.
4. Fold in the anchovy and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Plate it up while hot and pass extra at the table.