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1
For the crust: Preheat the oven to 350 degrees F for 5 minutes.
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2
Turn the oven off.
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3
In a large bowl, whisk together 1 cup warm water (105 to 115 degrees F), yeast and salt; let stand for 5 minutes.
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4
Stir in the flour, sugar, Italian seasoning and oil.
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5
Loosely cover, and let rise in a warm oven until the dough is doubled in size, about 1 hour.
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6
Remove the dough from the oven.
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7
Sprinkle some cornmeal on a 14-inch pizza pan.
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8
Turn the dough out onto a lightly floured surface and knead 6 to 8 times.
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9
Pat the dough onto the prepared pizza pan to make a 14-inch pizza crust.
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10
Let rise in a warm place (about 85 degrees), free from drafts, for 20 minutes.
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11
Meanwhile, preheat the oven to 450 degrees F.
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12
Bake the pizza crust until no longer wet, about 8 minutes.
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13
Remove from the oven, and let cool for 10 minutes.
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14
For the topping: In a large saucepan, heat the oil over medium heat.
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15
Add the onions, squash and zucchini and saute until lightly browned, about 10 minutes.
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16
Combine the cream cheese, ranch dressing, sour cream and a pinch of salt and pepper.
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Spread the cheese mixture evenly over the pizza crust, leaving a 1-inch border.
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18
Arrange the vegetables and the tomatoes over the cheese, then top with basil leaves.
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19
Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic.
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Top with the mozzarella and Parmesan and bake directly on the oven rack until golden, about 8 minutes.
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21
Remove from the oven, and transfer to a cutting board.
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22
Cut into wedges.
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23
Cook's Note: You can use store bought pizza dough for this recipe.
