Preheat your oven to 500 degrees Fahrenheit and if you are using a baking stone, leave that in the oven as it pre-heats so it gets very hot. You can do this an hour before you're ready to assemble.
While the oven is pre-heating, leave the pizza dough out at room temperature for at least an hour with some flour nearby to roll out.
In the meantime, prep your vegetables. Using a mandolin or with good knife skills, slive the zucchini, eggplant and tomato into thin 1/4 inch slices and set them aside. (Your eggplant may start to turn color and that's ok).
On a floured surface, roll out your pizza dough into a 12 inch circle (you can also cut it in half and make a two 10 inch pizzas). Then spread a thin layer of marinara and dollop ricotta cheese on top, using a spoon to gently mix it in and sprinkle with Herbes de Provence.
Layer the vegetables in an alternating circle, starting at the outer edge of the sauce and working your way in, overlapping the slices so it makes a pattern.
Then top with grated Gruyere, grated parmesan and fresh thyme leaves, saving some for garnish. Drizzle with a bit of olive oil and bake pizza on the baking stone for 7-10 minutes. The crust should be lightly golden brown and cheese melted.
Once done, let cool slightly and garnish with fresh herbs.