8-oz. dough ball
2 c. ricotta cheese
1 yellow zucchini, sliced
6 asparagus spears, woody ends removed
Extra-virgin olive oil (for drizzling)
1 small bunch lemon thyme, roughly torn
Preheat the oven to 450°F. On a lightly floured surface, roll out the dough into a rough oval about 6” long and 10” wide. Lift onto a large baking sheet. Spread most of the ricotta over the dough and sprinkle with the shredded mozzarella.
Top with the remaining ricotta, yellow zucchini slices and asparagus spears. Drizzle with extra-virgin olive oil. Bake for 12 to 15 minutes, until the crust’s bottom is golden-brown and the toppings are slightly colored. Remove from the oven and let cool briefly before sprinkling with lemon thyme and serving.
Heat spicy roasted red pepper sauce before serving and use as a dipping sauce.