Directions

1. For the filling: Blend the ricotta with egg whites and pistachio nuts in a food processor until smooth and thoroughly combined.
   
2. Transfer the filling to a pastry bag.
   
3. For the crust: On a floured surface, shape the dough into a round of 30+ cm diameter.
   
4. Pipe a 1.5 cm-thick line of the ricotta mixture around the edge of the pizza dough. Dampen the next 2 cm of dough (moving inward from the ricotta) with water.
   
5. Gently roll the dough from the edges towards the center, ensuring the ricotta stays inside. Roll it at least once. Press the inner edge of the dough roll onto the pizza surface to seal it well.
   
6. For the pizza: Evenly spread the white sauce to cover up to the rolled crust.
   
7. Add all toppings except the ajvar; consider twisting the grilled zucchini slices for texture.
   
8. Bake until cooked – baking time will vary depending on the oven type.
   
9. After baking, place small portions of ajvar around the pizza as a garnish. Slice and serve.