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Preheat oven to 450 degrees.
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Set your dough out until it reaches room temperature-- for about 30 minutes or so.
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In the meanwhile, prepare your vegetables. Trim the ends of your zucchini and slice into thin rounds.
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Thinly slice your onion crosswise into rings.
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Toss zucchini, oil, onion, and salt on a baking sheet. Spread evenly so they roast instead of steaming. Cook 25-30 minutes or until browned and tender.
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Drizzle dough with oil and place on a baking sheet. Use your hands to coat in the oil and spread out to the corners of the pan.
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Top with more oil and sprinkle salt over the dough.
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Bake for 7-9 minutes or until cooked through, brown, and crispy.
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Mix ricotta, oil, Parmesan, and salt in a bowl. Zest 1/2 lemon and grate garlic into the mixture. Stir well to combine.
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Spread ricotta all over the dough in an even, generous layer. Arrange roasted veggies on the top.
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Bake for 6-8 minutes or until the ricotta melts and bubbles around the veggies.
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Zest the other lemon half over the pizza, top with mint leaves, red pepper flakes, lemon juice, and more olive oil.
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Serve and enjoy! :D