Preheat oven to 425 degrees F.Brush large cookie sheet or pizza stone with oil.Place crust on prepared pan.
Seed and slice tomatoes and place on a towel.Sprinkle with salt and let stand 10 minutes.(I skipped the salt on tomatoes–it’s salty enough to me without).
Spread pesto on crust.Blot tomatoes and place on pesto.
Top with thinly sliced zucchini and summer squash, remaining 2 teaspoons olive oil, grated Pecorino cheese, and pepper.
Bake 15 minutes or until zucchini is tender.Grate peel of lemon over pizza.Top with fresh mint leaves, chopped.