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Extra virgin olive oil, for drizzling
2 tubes (13.8 ounces each) refrigerated pizza dough rolls
Coarse salt and coarse pepper
2 cups ricotta cheese
8 garlic cloves
4 cups shredded mozzarella cheese
2 medium to large zucchini
Preheat oven to 400 degrees.
Drizzle olive oil on one large or two small cookie sheets, then roll out the dough. It's already in a rectangle shape; just pat it out a bit. Poke with the tines of a fork, season with salt and pepper and place in the oven for 5 to 6 minutes.
In a medium bowl, mix the ricotta with the garlic. When you remove the dough, cover it evenly with ricotta cheese. Top the ricotta with a layer of mozzarella cheese, then return it to the oven on the center rack and cook until golden 12 to 13 minutes more.
Cut zucchini in thin strips. Cook 5 minutes. Remove to cutting board and cut into thin sticks. Scatter the sticks across pizza in the last 2-3 minutes of cooking time.
Genevieve Waldbusser, Prophetstown