• Pre-heat your oven to 500 degrees. Combine the zucchini and 1 teaspoon kosher salt in a small bowl and toss to coat. Transfer to a strainer and set over the bowl. Let rest for 30 minutes. Squeeze zucchini with your hands to remove all excess moisture. Transfer zucchini to a paper towel–lined plate and set aside until ready to use.
• Divide the pizza dough onto a small baking sheet to create a large rectangle. Use a spoon to spread the roasted garlic paste all around the dough leaving a little bit for the crust.
• Top the pizza with the shredded fontina cheese and then add the drained zucchini on top. Transfer the pizza into the oven and bake for 12-13 minutes until the crust is golden and just crisp.
• Remove pizza from the oven and top with the chopped pancetta. Season with salt and pepper and additional red pepper flakes and basil, slice and serve. Great with a little lemon juice on top.

For the Roasted Garlic Paste

• Pre-heat your oven to 450 degrees F. Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes. Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl with the parmesan cheese. Add the remaining olive oil and red pepper flakes. Mash the mixture together with a fork and use as needed for the pizza