Courgette and blue cheese pizza

Method

1. Peel the courgette into long ribbons using a Y-shaped peeler or slice finely lengthways. Put in a bowl with the lemon zest and lemon oil, then season with salt and black pepper. Set aside to infuse for 30 minutes.
2. Heat the oven to its highest setting with either a pizza stone or heavy baking sheet inside to heat up.
3. Transfer one flattened pizza dough round, still on its baking paper, to a baking sheet, then top with a third of the toppings: courgette ribbons, mint, blue cheese, mozzarella and pumpkin seeds. Using the baking paper, slide the pizza onto the hot stone/baking sheet. Cook for 6-8 minutes or until the dough is puffed at the edges and golden. Remove the cooked pizza, leaving the stone/ sheet to heat up for the next pizza.
4. Transfer to a plate or board, then drizzle with extra lemon oil and slice to serve. Repeat with the remaining 2 dough bases and toppings.