1 small Zucchini
1 small Eggplant
1 cup Broccoli Florets
10-12 Yellow Pepper strips
8 oz Grape Tomatoes
4 cloves Garlic
8oz Ricotta Cheese
4 tsp Honey
16oz Pizza Crust
Place a lightly oiled pizza pan on top rack and preheat oven to 450 degrees. Wash all produce with Purely Essential Fruit and Vegetable Wash, and dry. Slice halved zucchini into half-moons. Halve tomatoes. Mince garlic. Zest, and quarter lemons.
In a small bowl combine tomatoes, garlic, and a drizzle of olive oil. Salt and pepper to taste.
Drizzle a large pan with olive oil, place over medium-high heat, add zucchini, broccoli, and eggplant, yellow peppers, and cook, stirring, until softened. Salt and pepper to taste.
In a second small bowl, combine ricotta, lemon juice to taste (we like juice of one lemon), 1 tsp olive oil, and half the lemon zest. Salt and pepper to taste.
Place flatbread on warmed sheet. Evenly spread with ricotta. Top with sautéed veggies. Lastly, top with tomatoes. Bake until golden brown, 10-12 minutes.
Remove from oven and top with torn basil, and lemon zest. Drizzle with honey, then slice and serve with remaining lemon wedges.