Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonsticking baking sheet. Thoroughly rinse produce and pat dry. Halve lemon. Zest one half. Cut chives into a fine dice. Trim white, woody ends of asparagus (about 1" from bottoms). Using a vegetable peeler, shave asparagus into thin, ribbon-like strips. Chiffonade (roll leaves together and slice into thin, ribbon-like strips) basil. Julienne (cut into thin strips) shallot.

Using the back of a spoon, further crush the peppercorns until they resemble the texture of freshly cracked pepper. In a bowl, combine 1 tsp. olive oil, ricotta, lemon zest to taste, juice of half the lemon, half the chives, half the basil, half the peppercorns to taste, and a pinch of salt. Stir together until combined and smooth.

In a small pan, warm 1 tsp. of olive oil over medium heat. Once hot, add the shallot. Sauté until warmed and slightly caramelized, about 7-8 minutes. Season with a pinch of salt and pepper and remove from heat.

In a clean mixing bowl, combine the shaved asparagus with 1 tsp. of olive oil and 1 tsp. of juice from the remaining lemon half and a pinch of salt. Using hands, gently massage the asparagus for about 30 seconds to remove bitterness before cooking.

Place pizza crusts on the prepared baking sheet. Lightly brush the crusts with a bit of olive oil (no more than 1 tsp. for both). Slather the ricotta mixture evenly on the pizzas. Add sautéed shallots. Add the asparagus ribbons, ensuring an even layer on the pizzas. Place in oven to bake for 10-12 minutes, or until vegetables are browned and tender, crust is crisp, and ricotta is slightly firm and darker in color.

Allow pizzas to cool for 2-3 minutes before cutting. Halve or quarter the pizza and place on a plate. Drizzle 1 tsp. olive oil over each pizza, if desired. Garnish with remaining chives, basil, peppercorns, red pepper flakes to taste, and shaved Parmesan.