I use ricotta on my pizzas all the time. One of my signature pies is a version of a Bianco that I call the "Black and White" We use Ricotta, Fiore di Latte, Grana, basil, sliced garlic and a fermented black garlic infused olive oil. It is truly unique.
I am not that fond of store bought ricotta because it can be a bit grainy and slightly bitter. If you can find a local mozzarella company you want small curds that melt in your mouth and are not grainy. Sometimes it helps to puree them. I use a company called Gioia Cheese out of Southern California. My secret if it is a nice dry ricotta is to add some heavy cream and season with salt and pepper. Then i put it into a piping bag and pipe it onto the pizza.
And if you can find a great quality milk (Strauss Family Farms) you can make your own. The benefit of that is to save the whey and braise pork shoulder in it for a pasta dish.