Let yeast and warm water bloom together in a mixing bowl for 5 minutes.
Mix dry ingredients together, in a mixing bowl, making sure that salt is evenly distributed throughout the flour. Mix oil and honey together. Add oil and honey to the yeast first, followed by the dry ingredients and begin mixing with a dough hook.
Once all of the ingredients come together in a ball, speed up the mixer and mix for 5-7 minutes. The dough ball will become smooth and shiny. Place ball in a greased bowl and cover, allowing to rest for 30 minutes.
Preheat oven to 450 degrees. Slice squash no more than ¼” thick, tossing it in olive oil and salt and pepper. Mix together ricotta and basil, seasoning with salt and pepper. Mince garlic and mix together with EVOO.
Once 30 minutes have passed and the dough has doubled in size, punch the dough down and being to shape it, making sure that there is plenty of cornmeal on the work surface to prevent sticking.
Spoon oil and garlic onto pizza, making sure that it is spread evenly.
Spread ricotta mixture on top.
Lay squash out in a single layer, covering the entire pizza.
Top with jam and goat cheese. Place in the oven and bake until crust is fully cooked (if using a pizza stone, this will be about 8-10 minutes).
Once pizza is cooked, remove from oven and garnish with mint, cut and serve.