It required me to grate 2 zucchinis, squeeze the excess water out, which I just did in some paper towel, and add 2 cups of grated mozzerella and some salt and pepper. This is where it became apparent that I actually DIDN"T have all of the ingredients! I don't buy grated mozzerella for my pizzas, I use bocconcini (baby mozzerella balls - impossible to grate!) So I improvised. I added a handful of parmesan, a handful of grated tasty cheese, and I crumbled up 2 of my bocconicini (it was all I could spare from the other pizzas!) I added my salt and pepper and put it aside.
I then mixed a cup of ricotta with a small amount of crushed garlic, and some salt and pepper. I then put that aside also and get started on the dough. I use Jamie Olivers pizza dough recipe, and it's never failed me!
You can find it here: http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough
I halve it to make 4 medium pizzas, this is enough for Mark and I, the 2 boys and leftovers for lunch the next day. It's as simple as mixing 400g bread flour (I sometimes mix white and wholemeal), 100g semolina, 1 sachet of yeast, 1 teaspoon of salt, 1 teaspoon of sugar and around 300-350 ml warm water. Mix it, knead it, and wrap it loosely in floured gladwrap.
When it is risen, cut it into 4, and roll each into a thin cricle (ish shape!!) Leave to rest for 10 - 30 minutes, it needs to relax. You can then put some easy to make tomato sauce on it: Heat olive oil, garlic and basil stalks (when in season), then add a 400g tin of whole tomatoes, mash them all up and add salt and pepper. Cook for up to 30 minutes (if you haven't the time, it won't matter).
For my new zucchini pizza, I spread the ricotta mixture, but it was really tricky. I needed to use my fingers. Then I spread the zucchini over the top, and you can sprinkle chilli flakes too if you like them.