Prepare ricotta by mixing milk, cream, and salt in heavy saucepan over medium heat with a whisk, stirring frequently. Slowly bring to a boil. Remove from heat and add lemon juice. Let rest 15 minutes. Line a large fine-mesh strainer with several layers of cheesecloth and place strainer over a large bowl. Once it has rested, pour mixture into the strainer and let strain at least 1 hour. Curds will remain and whey will drain into the bowl. You can save the whey for other uses such as broth or in bread. Set ricotta aside.
For pizza dough, place 1 ½ c of the flour and all remaining ingredients in mixer. Begin to mix. Add additional flour ½ c at a time until dough is pulling away from the sides and has formed a ball. Don't add too much flour. Knead additional 4-5 minutes. It will be tacky. Cover with a towel and let sit while you prepare toppings
Chop the veggies you plan to use. To roast broccoli, zucchini, squash, and red onion, coat with olive oil and place on foil-lined baking sheet in oven at 425 degrees for about 20-25 minutes, or until edges begin to crisp. Keep oven on at 425.
Roll pizza dough out into one large round or two thin-crust rounds. Lay on parchment paper on baking sheet or pizza stone. Prick several times with a fork and bake crust 5 minutes. Remove from oven.
Spread ricotta over crust, then layer your roasted veggies, tomatoes, crushed garlic, red pepper flakes, fresh mozzarella, and freshly-cracked black pepper. Bake additional 10 minutes, or until crust is golden brown and veggies have begun to char. Remove from oven and top with basil leaves.
*ricotta recipe based off of Ina Garten's *use leftover ricotta for the best lasagna or creamiest pasta dish of your life. or toast with a drizzle of olive oil or fruity balsamic with peach slices