Put a pizza stone on the lowest rack of the
oven, heat the oven to 550°F, and let the
stone heat for at least a half-hour.
In a 12-inch skillet, heat 1 Tbs. of the olive oil over medium heat. Add the onion and a generous pinch of salt; cook, stirring occasionally, until soft and well browned, 15 to 18 minutes. Remove from the heat and let cool.
In a large bowl, combine the remaining
2 Tbs. olive oil with the garlic, chives, thyme,
and a good pinch of salt. Add the zucchini
and squash and toss to coat. In a small
bowl, combine the two cheeses.
Lightly flour a pizza peel. Stretch one
dough ball into a 10- to 11-inch round and
transfer it to the peel. Top with half of the
caramelized onion and just enough cheese
to cover the onion. Top with half of the
zucchini and squash, alternating colors and
direction and slightly overlapping them; the
squash does not have to cover the whole
pizza. Sprinkle with a little more (about
1/2 cup) of the cheese.
Slide the pizza onto the hot stone and bake until the cheese is melted and the crust is nicely browned, about 8 minutes. Transfer to a cutting board and sprinkle with sea salt and crushed red pepper flakes, if using. Repeat to make the second pizza.
nutrition information (per serving):
27, Fat Calories
240, Saturated Fat
23, Monounsaturated Fat
59, Polyunsaturated Fat
Photo: Scott Phillips