Pizza with zucchini, ricotta and lemon

Ingredients:

• 1 zucchini, peeled into ribbons with a vegetable peeler (about 3/4 cup ribbons)
• Zest of 1 large lemon + 2 tbsp lemon juice
• 3 teaspoons olive oil
• 0.5 cups thinly sliced ​​tomatoes
• 1 pizza dough ball (or rolled out dough with a diameter of 30 cm.)
• 0.5 cup ricotta
• 0.5 tbsp finely chopped fresh chives + extra for serving
• 1/4 tbsp. grated parmesan

Preparation:

1. Position the oven rack in the middle of the oven and preheat to 450°F (245°C). Lightly spray a pizza pan or stone with cooking spray and place it on the rack. If you don't have a pizza peel or another way to transfer the pizza to the hot stone, skip this step and cook the pizza directly on the pan.
2. Toss the zucchini ribbons with 1/8 teaspoon of salt and place in a colander over the sink. Let sit for 15 minutes to remove excess water. Pat the zucchini dry with paper towels or a kitchen towel. Toss with 1 tablespoon of lemon juice, half the zest, and 1 teaspoon of olive oil and set aside.
3. Wrap the tomato slices in a paper towel and press gently to remove excess water. Set aside.
4. Stretch the pizza dough into a circle the size of a pizza pan (or directly on the pan if you don't have a pizza peel). In a bowl, combine the ricotta, green onions, the remaining 1 tablespoon lemon juice, the remaining zest, and 1/8 teaspoon each salt and black pepper.
5. Spread the ricotta over the rolled-out dough, leaving a small border around the edges. Evenly distribute the tomato slices and zucchini ribbons over the ricotta. Drizzle lightly with the remaining 2 teaspoons of olive oil and sprinkle with Parmesan and chives.
6. Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve.