Transfer pizza dough to a lightly oiled bowl. Cover with plastic wrap and place thick kitchen towel over the bowl. Set aside to rest in a warm place to allow it to rise and come to room temperature, at least one hour.

Preheat oven to 450 - 500 degrees F. Lightly oil a round or rectangle baking sheet.

Transfer the dough to a lightly floured work surface. Stretch dough into a circle or rectangle, to fit the baking sheet being used. If the dough springs back when stretching, let rest covered in the baking sheet for 10 more minutes. Once completely stretched, cover and let dough rest while preparing remaining ingredients.

Meanwhile, in a medium bowl stir the drained ricotta cheese, garlic, 1 tablespoon of the Rosemary, ½ cup of the Parmesan cheese, salt, pepper, nutmeg and one tablespoon milk until creamy and smooth. If the mixture seems too thick, stir in another tablespoon of milk. The mixture should be a spreadable consistency.

Spiralize the zucchini, ribbon style (or thinly slice) and set it aside for a few minutes. Note: you don’t want to do this too far ahead as the zucchini will exude liquid.

Spread ricotta cheese mixture over top the dough and mound with zucchini ribbons. Arrange mozzarella slices overtop and sprinkle with remaining 2 tablespoons Parmesan cheese.

Bake on the lowest oven rack for 8 – 12 minutes until the crust is golden and the top is bubbly and golden-brown. If desired, move the pan to the top rack and broil for 1 minute to brown the top. Watch the pizza closely as every oven is different so baking times may vary. Remove from oven and top with remaining 1 tablespoon Rosemary.