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1
For the dough: Combine all of the dough ingredients in the bowl of your stand mixer, or in a large mixing bowl if doing by hand.
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2
Mix with your machines dough hook or by hand and continue until it forms into a ball.
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3
Then knead dough for a few more minutes.
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4
When its ready your dough should be smooth and elastic.
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5
Place dough ball in a greased bowl and cover with plastic wrap.
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6
Refrigerate for up to 24 hours or if you are going to prepare it now, let it rise at room temperature until doubled in size.
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7
(If you refrigerated it) remove your dough from the fridge and allow it to warm up an hour before rolling out.
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8
Preheat oven to 500 degrees F (or as hot as your oven will go, but not broil).
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9
Sprinkle 2 baking sheets with cornmeal.
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10
Divide dough into 2 rounds and roll each into a rectangle and place on prepared baking sheets.
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11
In a small bowl combine minced garlic with olive oil and drizzle a little over each crust, saving some for later.
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12
Layer provolone cheese, zucchini, red onion, tomatoes and spinach over crust.
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13
Top with Parmesan cheese, rosemary leaves and another drizzle of olive oil.
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14
Bake for 10-12 minutes, or until the cheese is melted and crust is browned.
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15
Serve immediately.
