Prepare the pizza dough according to our recipe, or if using store-bought dough, let it sit at room temperature for 1 hour before stretching.

Preheat the oven to 500°F (or as high as your oven goes).

In a small bowl, stir together the olive oil and garlic.

In a medium bowl, stir together the ricotta, thyme, lemon zest, and salt.

Dust a baking sheet with cornmeal. Place the pizza dough on the baking sheet and stretch it into a large circle or oval. Use a fork to poke holes all over the dough. Par-bake for 5 minutes.

Remove the crust from the oven and dock with a fork again to remove any air bubbles.

Brush the garlic oil over the pizza crust, then dollop the ricotta mixture onto the center. Spread into a thin layer, leaving a 1-inch border around the edges. Top with the mozzarella followed by the Parmesan.

Bake for 10 minutes, or until the crust is browned and the cheese is bubbling.

Remove from the oven and top with basil and pinches of red pepper flakes.

Slice and serve.