Preheat your oven to 200°C.
Roll out your pizza dough and place it on a sheet of baking paper and then on a baking sheet.
In a bowl, mix ricotta and pesto and spread on pizza dough to within 1 cm of edge.
Wash and dry the zucchini and cut them into thin slices about 2 mm thick.Place them on the ricotta-pesto mixture. Sprinkle the grated pecorino over the entire surface and sprinkle the pine nuts on top.
Bake in the oven for 15 to 20 minutes on the lowest setting.
Enjoy hot, warm or cold, as you like and enjoy!
You can also place fresh basil leaves on top just before serving.
