4 tiny pattypan squash, or 2 medium, cut into 1-inch pieces
Extra-virgin olive oil, for drizzling and brushing
½ garlic clove, minced
1 (8-ounce) ball fresh mozzarella, not packed in water
8 tiny zucchini peeled into strips, or 1 medium sliced into paper-thin coins
2 teaspoons fresh lemon juice
Leaves of 4 sprigs fresh thyme, divided
⅓ cup fresh pesto (recipe below)
½ cup fresh basil
Red pepper flakes
Sea salt and freshly ground black pepper
Preheat the oven to 450°F.
Stretch the pizza dough onto a 14-inch pizza pan and par-bake the crust for 3 minutes.
In a small bowl, toss the pattypan squash with a drizzle of olive oil, the minced garlic, and pinches of salt and pepper.
Remove the dough from the oven, brush with some olive oil and sprinkle with a few pinches of salt. Spread torn pieces of mozzarella and the pattypan squash pieces evenly around the crust. Bake for 12 minutes, or until the edges of the crust are golden brown.
Meanwhile (re-using the same bowl from above) toss the zucchini strips with a drizzle of olive oil, the lemon juice, leaves from 1 sprig of fresh thyme, and pinches of salt and pepper. Set aside to marinate.
Remove the pizza from the oven and top with the remaining fresh thyme, the marinated raw zucchini, dollops of fresh pesto, and the basil. Drizzle with olive oil and sprinkle with red pepper flakes. Serve with extra pesto on the side.