Zucchini and corn pizzas recipe

Ingredients

• 1 pound pizza dough, at room temperature
• 2 tablespoons olive oil, plus more for the baking sheets
• 1 cup ricotta
• 1 zucchini, thinly sliced
• Kosher salt and black pepper
• 1 cup fresh or frozen corn kernels
• ¼ cup torn fresh cilantro
• 1 tablespoon fresh lemon juice

1. Shape the dough into 4 rounds and place on 2 oiled baking sheets. Brush with 1 tablespoon of the oil. Divide the ricotta, zucchini, and ½ teaspoon each salt and pepper among the rounds. Bake at 450°F until golden brown, 15 to 18 minutes.
2. Top with the corn and cilantro. Drizzle with the lemon juice and the remaining tablespoon of oil; season with ¼ teaspoon each salt and pepper.