Hi, Beth - I make this for Dh all the time; he's not real fond of tomato sauce.
Use whatever dough you like, place it on the pizza pan. For a 12-inch round, I use about 1-1/2 cups ricotta, mixed with: minced garlic, about 1 T. olive oil, salt/pepper, dried oregano and crushed fennel seeds, and maybe 1/4 cup grated parm. Then I 'sprinkle' about 2 T olive oil on the dough, then plop the ricotta by spoonfuls around the dough. I don't spread it out much, just leave in 'clumps' on the dough. Then I add 'shrooms, spinach (when available!) or broccoli crowns, thin sliced red onion. Another little drizzle of olive oil, and then shredded mozz and a hearty sprinkle of parm on top. Bake at 425 for about 15-17 minutes, til crust is GBD (golden brown and delicious)!