Place pizza dough on a cutting board lightly dusted with flour, and allow it to rest.

Preheat oven to 400 degrees. Lightly coat either a baking sheet or pizza pan with cooking spray.

Chop broccoli, and mince onion and garlic.

Warm 1/2 TBSP of the olive oil in a sauté pan. Add in onion and garlic and cook for 3 minutes. Add in broccoli, and cook until al dente, about 10 minutes.

Meanwhile, roll the pizza dough in a log, then cut into 6 even pieces. Roll each piece into a thin circular shape, using flour as needed.

Mix the ricotta and mozzarella in a large bowl. Once done cooking, add in broccoli mixture. Sprinkle in salt, pepper and lemon zest. Toss well to combine.

Spoon the broccoli cheese mixture onto the center of each dough circle.

Criss-cross the edges of the dough, folding over one another to seal the pockets (There's no need for it to be perfect!). Place on pizza pan/baking sheet. Brush each crust with the remaining 1/2 TBSP of oil.

Cook for 15 minutes, or until pocket crusts are lightly browned.