Prepare the pizza dough according to this recipe, or if using store-bought dough, let it sit at room temperature for 1 hour before stretching.

Preheat the oven to 500°F (or as high as your oven goes).

In a small bowl, stir together the ricotta, lemon zest, salt, and several grinds of pepper.

In another small bowl, place the corn kernels, fresno chili, and olive oil. Add a pinch of salt and several grinds of pepper and toss to combine.

Sprinkle a little cornmeal in the center of a large baking sheet. Place the pizza dough on the baking sheet and stretch it into a large oval. Use a fork to poke holes all over the dough. Bake for 8 minutes.

Remove the crust from the oven and spread the ricotta mixture evenly on top. Sprinkle with the mozzarella cheese and the corn mixture and bake for 10 to 12 minutes, or until the crust and cheese are browned.

Dollop the pesto on the pizza and sprinkle with pinches of smoked paprika. Garnish with fresh basil. Slice and serve.