Spring Vegetable Pizza

Directions

1. Preheat oven to 350 F for 5 minutes. Turn oven off.
2. In a large bowl, whisk together water, yeast, and salt; let stand for 5 minutes
3. Stir in flour, sugar, Italian seasoning and 1 tablespoon oil.
4. Loosely cover, and let rise in warm oven for 1 hour, or until dough is doubled in size
5. Remove dough from oven. Sprinkle cornmeal on a 14-inch pizza pan. Turn dough out onto a lightly floured surface,
6. and knead 6 to 8 times. Pat dough onto prepared pizza pan to make a 14-inch pizza crust.
7. Let rise in a warm place (about 85). Free from drafts, for 20 minutes. Preheat oven to 450 F. Bake pizza crust for 8 minutes, or until no longer wet. Remove from oven, and cool for 10 minutes. In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Add onions; saute for 10 minutes, or until lightly browned.
8. Spread onion evenly over pizza crust, leaving a 1-inch border. Arrange tomato slices on top of onion
9. and around outside edge of pizza crust, overlapping alices, as necessary.
10. Arrange alternating rows of squash and zucchini inside of tomato slices. Sprinkle with 1/4 teaspoon salt,
11. pepper and garlic. Top with cheeses.
12. Bake directly on oven rack for 8 minutes or until golden.
13. Remove from oven, and transfer to a cutting board.
14. Sprinkle with fresh basil. Cut into wedges.