Preheat your oven to 500°F. If you have a pizza stone, place it in the oven now to heat up.

Gently clean the squash blossoms by wiping them with a damp paper towel. Remove the stamens inside and any tough stems.

Roll out your pizza dough on a lightly floured surface to about 12-14 inches in diameter.

Mix the ricotta with minced garlic, lemon zest, salt, and pepper in a small bowl.

Transfer the dough to a pizza peel or baking sheet dusted with cornmeal. Brush the edges lightly with olive oil.

Spread the ricotta mixture evenly across the dough, leaving a 1-inch border for the crust. Then, distribute the torn mozzarella pieces over the ricotta.

Arrange the squash blossoms on top, gently pressing them into the cheese. Drizzle with remaining olive oil and sprinkle with red pepper flakes.

Carefully slide your pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10-12 minutes until the crust turns golden and the cheese bubbles.

Remove from the oven and immediately top with fresh basil leaves. Let it rest for 2-3 minutes before slicing.