Preheat your oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes.

On a lightly floured surface, stretch or roll out the pizza dough into a 10–12 inch round.

Place the dough on a floured pizza peel or parchment paper.

Spread the basil pesto evenly across the dough, leaving a 1-inch border for the crust.

Scatter the mozzarella pieces over the pesto base.

Arrange the zucchini blossoms gently on top of the cheese, either whole or halved lengthwise for a more open flower presentation.

Sprinkle with shaved parmesan, a drizzle of olive oil, and a pinch of salt and pepper.

Slide the pizza onto the preheated stone and bake for 10–12 minutes, until the crust is golden and the cheese is bubbling.

Remove from the oven and immediately zest fresh lemon over the hot pizza.

Slice, serve, and enjoy the seasonal beauty of zucchini blossom pesto pizza.