Heat oven to 450° F. Brush 2 baking sheets with oil. Shape the dough into 4 rounds on a lightly floured surface. Place on the prepared baking sheets.
Brush the dough with 1 tablespoon of the oil. Top with the ricotta, zucchini, and ½ teaspoon each salt and pepper, dividing evenly.
Bake until the crust is golden brown, 15 to 18 minutes.
Top the pizzas with the corn and cilantro. Drizzle with the lemon juice and remaining tablespoon of oil. Season with ¼ teaspoon salt and pepper.