Preheat the oven to 500°F. Arrange a rack 6 inches from the broiler element or flame. While the oven is heating, set a baking sheet, pizza steel, stone, or overturned large cast-iron skillet on the rack for at least 30 minutes (or up to an hour if using a stone).

Split open the fava pods and pop out the beans. Bring a large pot of salted water to a boil and add the fava beans. Cook for about 30 seconds, then drain into a bowl of ice water. Cut a small slit in the peel of each cooled fava bean and squeeze out the bean. You should have about 1 cup peeled fava beans.

Combine ½ cup of the favas with ½ cup of the mint, pistachio, garlic, ¼ cup of the olive oil, the lemon juice, red pepper flakes, and 1 teaspoon of the salt in the bowl of a food processor and pulse until you have a chunky puree.

In a small bowl, whisk together the ricotta, a pinch of salt, and 1 tablespoon of the olive oil.

Lightly dust the pizza dough and your work surface with flour. Sprinkle a rimless cookie sheet or the back of a large rimmed baking sheet with cornmeal or grits; this will act as your pizza peel. Roll or stretch the dough to a 12-inch round, drizzle it with a little olive oil, and lay it on the cornmeal-covered baking sheet. (Jerk the sheet back and forth to make sure the dough will slide off; if it won't, pick it up where it's sticking and toss in more cornmeal or grits until it slides.) Dollop the dough with the ricotta and pesto, then add the lemon slices and the remaining fava beans.

Slide the dough directly onto the heated baking steel, stone, baking sheet, or skillet and bake until it starts to puff and lightly brown, about 3 minutes. Turn the oven off and turn on the broiler and broil until all the toppings start to char and the dough is nicely puffed and browned, even charred in spots, 2 to 5 minutes, depending on the strength of your broiler. (Alternatively, you can keep baking the pizza until it's done, without using the broiler, 8 to 10 minutes.)

Use tongs and your 'peel' to remove the pizza and transfer it to a cutting board. Sprinkle with the remaining mint leaves, add another drizzle of olive oil, cut into slices, and serve hot.