S.O.S. Pizza

For vegetables: In a bowl, combine zucchini, bell pepper, red onion, 1 tablespoon each olive oil and balsamic vinegar, and 1/4 teaspoon each salt and black pepper. Cover and chill 1 to 24 hours; drain.

For sauce: In a medium saucepan, cook yellow onion and garlic in 1 tablespoon olive oil over medium until translucent, about 4 minutes. Add tomatoes, Italian seasoning, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat. Simmer, uncovered, 20 minutes or until broken down and no longer watery, mashing occasionally with a potato masher for a smooth consistency. Add remaining 1 tablespoon each olive oil and balsamic vinegar. Simmer to desired sauce consistency, about 3 minutes more. Cool slightly. (Sauce can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator.)

For pizza: Preheat oven to 500°. Place a pizza stone, if using, in the oven while it preheats. Transfer dough to a lightly floured surface. Cover and let stand 30 minutes.

Sprinkle a baking sheet or pizza peel generously with cornmeal. Roll dough to a
12-inch round and transfer to sheet or peel. Top with 3/4 cup sauce (reserve remaining sauce for another use), the drained squash mixture, the sausage and cheeses. If desired, lightly brush the edge of the crust with additional olive oil.

Place baking sheet in oven or gently slide pizza to heated stone. Bake until crust is golden, about 10 minutes.