Preheat grill to high heat and oil the grill grates well, mine was about 500 degrees.

Divide the pizza dough in half and roll out into oblong shaped crusts.

Place the rolled out dough onto a greased baking sheet and spray or brush the tops of the crust with more oil.

In a bowl whisk together the ricotta, pesto, lemon zest, juice, salt and pepper, set aside.

Cut the zucchini lengthwise into approximately 1/4 inch planks.

Brush the zucchini on both sides with oil and season with kosher salt and black pepper.

Place the zucchini on the prepared grill and grill for approximately 2 minutes per side or until grill marks appear.

Remove the zucchini from the grill onto a plate and oil the grates again.

Place the rolled out pizza dough onto the grill and cover with the lid.

Grill the crust for approximately 1-2 minutes or until it bubbles up and there are grill marks on the bottom.

Flip the crusts over and grill for another 2 minutes or until browned and blistered on the other side.

Remove from the grill and spread half of the ricotta mixture on top of each crust.

Lay equal amounts of the zucchini on top of the ricotta and top with the shredded parmesan cheese and toasted pine nuts.

Serve immediately.