Prepare dough by rolling out gently on a floured surface. Make a border by scoring dough about 3/4″ from edges, not quite cutting all the way through, and prick inside with a fork. Bake until just done and lightly golden.
Wash vegetables and cut lengthwise into very thin ribbons, discarding the outer peel. Halve tomatoes and drain on paper towels. Salt zucchini ribbons and drain on paper towels 15 minutes.
Spread baked crust with a layer of pesto sauce. Top with even dollops of Ricotta cheese, then a sprinkling of Parmesan. Layer veggies on top. Sprinkle with more Parmesan and pine nuts.
Bake at 350 30 minutes until veggies are done and crust is browned.