METHOD:

For the Whipped Ricotta:

• Combine the ricotta, olive oil, lemon juice, zest and salt, in a food processor with metal blade or a blender.
• Blend for 2 minutes or until silky smooth in the food processor or blender, stopping to scrape down the sides of the container once or twice with a spatula. Set aside in the refrigerator.

For the pizza:

• Cut zucchini and summer squash and carrots lengthwise no more than ¼ inches thick.
• Brush with 1 tablespoon olive oil, season with salt and pepper, and grill over medium-high until charred and just tender, 3 minutes per side. Toss scallions with 1 teaspoon olive oil and grill, turning occasionally, until just tender; transfer to a board and cut into pieces.
• Lightly brush oil onto Naan bread and grill until toasted, 1 minute per side,
• Spread ricotta on each piece of Naan, then top with zucchini, squash, carrots, tomatoes and and scallions. Top with baby arugula and a few goat cheese crumbles. Drizzle with 1 tablespoon olive oil.