Nutrition: Per serving (8)
Make the pizza dough up to a day ahead, or at least 3 hrs before cooking. Tip the flour, yeast, 2 tsp salt and 300ml warm water into a large bowl. Mix into a scrappy, wet dough, then tip onto a work surface and knead for a few minutes until smooth and stretchy. Clean the bowl and lightly oil the sides, then return the dough to it, cover with a clean tea towel and leave to rise for 2 hrs until doubled in size. Or, put in the fridge and leave to rise overnight.
(If the dough has been in the fridge, leave to rest at room temperature for 30 mins before shaping.) Dust a work surface with semolina. Divide the dough into four pieces and shape into balls, dusting with a little extra semolina. Stretch or roll the dough into four 18cm pizza bases, and put each one on a square of baking parchment (this will make it easier to transfer them to the frying pan). Leave to rise for 20-30 mins.
Meanwhile, peel the courgettes into long ribbons using a vegetable peeler, tip into a bowl and toss with a drizzle of olive oil. Heat a griddle pan over a high heat until smoking and cook the courgettes for 1-2 mins on each side until soft with char marks. Remove to a plate and set aside until ready to serve. Toast the pine nuts in a dry frying pan over a low heat until golden, then set aside.
Pour enough olive oil into a high-sided frying pan to cover the base and heat over a low-medium heat. Carefully slide a pizza base into the pan and fry for 2-3 mins until golden and puffed up. Flip over and cook for 2-3 mins more, then remove to a plate or board.
Spoon a quarter of the ricotta over the fried pizza base and spread out, leaving a border around the edge. Top with a quarter each of the griddled courgette ribbons, pine nuts, mint leaves, lemon zest and chilli flakes, and season with a sprinkle of sea salt flakes. Drizzle over a little extra virgin olive oil and serve warm. Repeat with the remaining bases and toppings, eating them straightaway.
