Ingredients
· 450g fresh pizza dough
· 4 tiny squash/pumpkin, or 2 medium, cut into 1-inch pieces
· Extra-virgin olive oil, for drizzling and brushing
· ½ garlic clove, minced
· 1 ball fresh mozzarella, not packed in water
· 8 tiny zucchini peeled into strips, or 1 medium sliced into paper-thin coins
· 2 teaspoons fresh lemon juice
· Leaves of 4 sprigs fresh thyme, divided
· 1/3 cup fresh pesto
· ½ cup fresh basil
· Red pepper flakes, to taste
· Sea salt and freshly ground black pepper

Method
Preheat the oven to 230°C. Stretch the pizza dough onto a 14-inch pizza pan and par-bake the crust for three minutes. In a small bowl, toss the squash with a drizzle of olive oil, the minced garlic and pinches of salt and pepper. Remove the dough from the oven, brush with some olive oil and sprinkle with a few pinches of salt. Spread torn pieces of mozzarella and the squash pieces evenly around the crust. Bake for 12 minutes, or until the edges of the crust are golden brown.
Meanwhile (re-using the same bowl from above) toss the zucchini strips with a drizzle of olive oil, the lemon juice, leaves from one sprig of fresh thyme and pinches of salt and pepper. Set aside to marinate. Remove the pizza from the oven and top with the remaining fresh thyme, the marinated raw zucchini, dollops of fresh pesto and the basil. Drizzle with olive oil and sprinkle with red pepper flakes. Serve with extra pesto on the side.