INGREDIENTS
1 cup ricotta cheese
Zest from ½ lemon
1 teaspoon lemon juice
Salt and pepper
1 zucchini
¼ pound zucchini flowers
1 pound whole wheat pizza dough
½ cup Parmesan, freshly grated
6 – 8 sprigs thyme
2 tablespoons pine nuts
4 teaspoons olive oil
bench flour

METHOD
Position the oven rack in the center of the oven and preheat the oven to 500 degrees. Place your pizza stone in the oven on the middle rack.

Prep your ingredients. In a small bowl, mix together the ricotta, lemon zest and juice, and salt and pepper. Using a Y-peeler, strip the zucchini into ribbons, leaving aside the seeds at the middle. Clean the zucchini flowers by slicing them in half and removing the stamen. Set everything aside.

Divide the dough in two rounds. Using some flour to help you roll out the dough, roll the dough to a thin round about 13 inches in diameter. Very carefully, using oven mitts, pull the pizza stone out of the oven. Arrange the dough on the hot stone. Spread the dough with half the ricotta mixture, leaving about a ½ inch border for the crust. Then drape zucchini ribbons in a single layer across the top of the ricotta, followed by half the zucchini flowers. Top with half the Parmesan, and a nice pinch of salt. Then, top with leaves from half the thyme stems, and half of the pine nuts. Drizzle with half the olive oil. Cook in the oven for 10 – 12 minutes, until crisp. Repeat with the other half of the ingredients.