• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).

To make the pesto

• In a mini food processor or with a mortar and pestle, grind together the mint, basil, pistachios, garlic, lemon juice, a big pinch of salt, and a few grinds of black pepper. When the mixture is ground to a paste, stream in the olive oil and process or grind until it is fully incorporated. Taste and add more salt, pepper, and/or lemon juices as desired.

To make the mascarpone

• In a small bowl, whisk together the mascarpone, lemon zest and juice, mint, and salt and pepper to taste. Add the cream and stir until it is fully incorporated. Taste and add more salt, pepper, and lemon juice to taste.

To assemble the pizza

• Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
• Scoop the pesto onto the dough and spread it out evenly, leaving a ½-inch border of dough all around. Scatter on the asparagus ribbons and ramps. Drizzle lightly with olive oil and season with a pinch each of red pepper flakes and salt.
• Transfer the pizza to the oven and bake until the crust is golden and the veggies have begun to brown in spots—about 8 minutes on the baking sheet, about 6 minutes on the baking stone/steel.
• Remove the pizza from the oven. Serve with the lemon-mint mascarpone alongside for dolloping.