Adapted from Cooking Light
Lighter healthier version of traditional pizza.
Place a pizza stone or baking sheet in the oven. Preheat the oven to 500°F. (Do not remove pizza stone while oven preheats.)
Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place the prepared dough (with paper) on the preheated stone. Bake at 500°F for 4 minutes.
Bring 8 cups water to a boil in a large saucepan. Add the asparagus and peas; cook 2 minutes. Drain, and plunge into ice water; drain. Pat dry.
Combine the ricotta, milk, and garlic in a small bowl. Spread the mixture over the partially cooked dough, leaving a 1/2-inch border.
Top pizza with mozzarella, asparagus, and peas. Bake at 500°F for 10 minutes.
While the pizza cooks, toss the zucchini with the lemon juice and salt.
Remove the pizza from the oven and immediately top the pizza with the zucchini mixture, lemon rind, basil, and black pepper. Cut into 8 slices.