I have been really enjoying raw zucchini on crispy pizza, and here is a technique adapted from Gabriele Bonci's book, Il Gioco della Pizza.
Slice baby zucchini (no more than 1-2 inches thick) paper thin on a mandoline. Stretch a skin out, and place the zucchini rounds in concentric circles, starting from the outer edge, overlapping each piece slightly until you reach the middle. The entire pizza should be covered in the dense circle pattern. Drizzle heavily with olive oil, sprinkle with salt, and bake at 525 on a stone for at least 8 minutes. The zucchini should turn a darker green color and be very fragrant. Out of the oven, top with dollops of fresh ricotta and cracked black pepper.