Roll the dough out into a circle (roughly, doesn’t have to be perfect) and transfer onto a parchment lined baking sheet. Brush a thin layer of extra virgin olive oil over the top and spread the ricotta over. Sprinkle a couple pinches of salt and pepper over the ricotta. Layer the red onions and then squash over the crostata. Brush more olive oil over the veggies to coat. Sprinkle with a little more salt and pepper and leaves from a couple sprigs of thyme.