Cut the summer squash in half lengthwise, then cut each half into half moons. In a medium bowl, toss the squash with 1 grated garlic clove and 3/4 teaspoon kosher salt. Transfer the squash to a mesh strainer set over a bowl and let drain for 30 minutes, tossing occasionally. Place the squash in the middle of a double layer of paper towels. Bring the paper towels up around the squash and gently squeeze to release excess moisture. Pat the squash dry and set aside.

Preheat your oven to 500°F (260°C) and set an oven rack in the lowest possible position. Lightly coat a pizza pan with nonstick cooking spray.

Stretch the pizza dough into a round large enough to fit the pizza pan. Lightly drizzle the dough with olive oil, using your hands to spread it evenly. Sprinkle with a small pinch of kosher salt. Top the pizza evenly with shredded mozzarella cheese, then scatter the thinly sliced garlic, prepared summer squash, lemon slices, and crumbled goat cheese over the top. Sprinkle the surface of the pizza with a little kosher salt and lightly drizzle with more olive oil.

Transfer the pizza to the oven on the lowest rack and cook until the crust is golden brown and the cheese is bubbly, about 9-11 minutes. Finish the pizza with a sprinkling of fresh chives.