Preheat the oven to 400˚F. Grease the base of a large baking tray with the olive oil.
In a bowl combine the mascarpone, ricotta, parmesan, salt and pepper. Stir until evenly combined. Set aside.
Wash and dry your zucchini and trim each end with a sharp knife. Using a Y-peeler, peel along the length of the zucchini so you have long strips. Continue until you reach the seeds in the middle. Turn the zucchini over and repeat. Repeat with your second zucchini. Set the strips of raw zucchini aside.
Roll out your pizza dough onto your prepared tray. Spread the cheese mixture on top, leaving a 1/2 inch border around the edges. Top with the strips of zucchini and finally, the slices of mozzarella. Transfer to the oven and cook for 20-25 minutes, turning once at the halfway point. Using a lifter, carefully lift the edge of the pizza to ensure the bottom is a golden brown and fully cooked. If you want some color on your mozzarella, you can turn the grill to medium high for the last couple minutes. Remove from the oven and allow the pizza to sit for 5 minutes before cutting into it.
The number of zucchini required will depend on how big they are and how big your pizza base is.