• Add the water to a bowl and stir in the yeast, honey, salt and olive oil. Set aside until you start to see the yeast activate and create bubbles.
• To a clean work surface pile the flour and make a well in the center.
• Add a little of the yeast liquid and use your fingers to slowly incorporate flour. Add a little more liquid as it is absorbed by the flour until you get a nice dough ball. You may not use all the liquid, don't let the dough be too sticky. Knead the dough for 5 minutes until smooth.
• Lightly oil a bowl with a little olive oil and transfer the dough to the bowl.
• Turn once to coat all sides with the oil. Cover the bowl and put the bowl in a warm area to rise until doubled in volume, about 40 minutes.
• Punch down the dough and place it in a lightly-floured surface. Divide the dough into 2 balls. Cover and allow to rest for 20 minutes. You can freeze the other ball for the future.
• Position oven rack about 4-5 inches from the top of the oven and preheat a pizza stone and the oven to 450°F/232°C.

Make the topping:

• To a mixing bowl add the ricotta, lemon zest, Parmesan cheese, salt and pepper. Mix well and set aside.
• Roll the pizza dough out using a combination of your hands and rolling pin to 13 inch round onto a sheet of parchment paper
• Spread the ricotta evenly over the dough, leaving a 1 inch border.
• Arrange the vegetables and top with a little grated parmesan cheese.
• Use the parchment paper to transfer the pizza to the stone and bake for 5 minutes.
• After 5 minutes slide the parchment out from under the stone and rotate the pizza, bake for a further 5 minutes.