To make the pizza dough, follow the recipe from Food 52 (linked above).
About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Pre-heat the oven to 450°F.
When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (about 1 cup) evenly over the pizza dough. "Cover the entire crust, no bare dough showing—this will yield caramelized edges."
Dollop small spoonfuls of the basil pesto over the cheese (don't spread it!). I did about 6 dollops total (5 in a circle and 1 in the center). Then sprinkle on the remaining mozzarella over the basil pesto dollops. Gently place the zucchini and yellow summer squash ribbons over the top, arranging them however you'd like. Be careful not to pile on too much.
Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown.
"Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly, then as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy."
Garnish with freshly grated parmesan cheese if desired. Use kitchen shears to cut the pizza into slices, enjoy!