Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min.Preheat the oven to 475˚F.Wash and dry all produce. Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, shape into 2 ovals and use 2 baking sheets.)Let dough rest in a warm place for 8-10 min.

While dough rests, cut zucchini into 1/4-inch rounds. Zest, then juice lemon. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Cut tomato into 1/4-inch pieces.Add ricotta, lemon zest, 1 tbsp (2 tbsp) Parmesan and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper and stir to combine.

Add zucchini, Italian Seasoning, garlic salt, half the lemon juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper then toss to coat.With floured hands, stretch pizza dough again into a large oval shape. (NOTE: The dough should now hold its shape.) Spread lemon ricotta over dough. Top with mozzarella, then zucchini. Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)

When pizza is almost done, combine remaining lemon juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in the same large bowl (from step 3).Add tomatoes, cucumbers and spring mix. Season with pepper, then toss to coat.

Let pizza rest for 2-3 min, then cut pizza into slices. Divide pizza and salad between plates.Sprinkle remaining Parmesan over salad.