Start by preheating your oven to 450F. If you have a pizza stone, place it in your oven as it heats up.
Roll out 1 ball of pizza dough to fit the shape of your pan. Remember, the older your dough is the harder it will be to stretch and shape. Pull it from the fridge 1 hour before you shape.
With a sharp knife, halve 1 cup of cherry tomatoes, slice ¼ cup of red onion and thinly slice ½ of a green or yellow zucchini.
Place your veggies into a mixing bowl and add in 1 tbsp of olive oil and 1 tsp of kosher salt. Give it a toss and let it sit for 5-10 min. Strain off as much of the liquid as possible. Set your veggies aside.
Generously spread your pesto onto the shaped dough. Lay your seasoned veggies onto the pesto and top it with torn basil, shredded mozzarella and fresh grated parmesan. Bake for 18-20 or until the crust is golden brown and the bottom is nice and crusty.
Remove from the oven and add a few good dollops of ricotta cheese, more shaved parmesan and ½ a cup of chopped chives.
