Courgette and ricotta pizza

Method

1. In a medium bowl combine the flour, semolina, salt and yeast. Make a well in the centre and add the lemon juice and olive oil. Using a wooden spoon, mix in the lukewarm water little by little. When you have a damp, crumbly dough, squeeze the crumbs together, then turn out the dough onto a clean work surface.
2. Knead for a good 10 minutes, after which time the dough should be smooth and soft like silk. Return the dough to a clean bowl, cover with a damp cloth 
and leave to rise in a warm place for at least 2 hours or until doubled in size.
3. Knock back the risen dough by gently punching it to release the gas trapped inside. Knead again for 4-5 minutes. Cover the dough with a clean cloth for 
5 minutes and let it rest.
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4. Heat the oven to 220°C/200°C fan/gas 7. Put a baking sheet in the oven to heat up. For the topping, combine the garlic, grated hard cheese, ricotta, 
lemon zest and olive oil in a bowl, then season with salt and pepper. Cut the rested dough in half and roll each piece out to a rough 35cm circle (or 32cm square, if that’s easier).
5. Sprinkle the baking sheet with semolina and put one pizza base on the hot tray. Spread the base with half the topping, scatter over half the courgette slices, then half the basil and, finally, half the grated mozzarella.
6. Bake for 12-15 minutes until golden and bubbling. Drizzle over a glug of extra-virgin olive oil and serve topped with a few extra basil leaves. Repeat with the remaining base and topping.