Ingredients

• unbleached all-purpose flour, for dusting
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 pound fresh ricotta
• 1 pound fresh salted mozzarella, thinly sliced
• 1/4 cup finely grated Parmesan (1 ounce)
• 1 medium zucchini, thinly sliced lengthwise
• 1 medium squash, thinly sliced lengthwise
• coarse salt and freshly ground pepper
• 1/4 cup packed fresh basil or oregano leaves, torn if large
• red-pepper flakes, for serving
• pizza dough

Procedure

1. Preheat oven to 500° F on an inverted baking sheet on lowest rack.
2. Prepare dough on baking sheet as directed.
3. Brush dough with oil; spread with 4 ounces ricotta.
4. Top with 4 ounces mozzarella and sprinkle with 1 tablespoon Parmesan.
5. Toss squash and zucchini with 1 tablespoon of oil in a bowl; season with salt and pepper. Arrange zucchini mixture on top of cheese.
6. Slide pizza and parchment off baking sheet onto pizza stone. Bake until crust is crisp and cheese is golden brown, 18 to 20 minutes.
7. Remove pizza from oven.
8. Top with 1 tablespoon herbs. Serve immediately, with red-pepper flakes.

---

Martha Stewart