Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)
Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place dough (on paper) on preheated stone. Bake at 500°F for 4 minutes.
Bring 8 cups water to a boil in a large saucepan. Add asparagus and peas; cook 2 minutes. Drain, and plunge into ice water; drain. Pat dry.
Combine ricotta, milk, and garlic in a small bowl. Spread mixture over dough, leaving a 1/2-inch border.
Top pizza with mozzarella, asparagus, and peas. Bake at 500°F for 10 minutes.
Toss zucchini with lemon juice and salt. Top pizza with zucchini mixture, lemon rind, basil, and black pepper. Cut into 8 slices.
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