1. Mix ricotta, lemon zest, and lemon juice. Season with salt and black pepper.

tip: put in a piping bag.

2. Spread the ricotta cream on the pizza al taglio base.

3. Distribute anchovies and blanched slices of green and yellow zucchini.

4. Bake the pizza according to the instructions on the label.

5. Top with Parmesan, a drizzle of olive oil, and fresh rosemary before serving.

Enjoy your meal!

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