Instructions: 1. Preheat the oven, with a baking stone or baking sheet inside, to 500F. Prepare and stretch out dough (as described in dough recipe) to make two 12-inch pizzas. Cover pizzas with a clean dishcloth and let rise until soft and slightly puffy (10 to 20 minutes).

2. Heat oil in a small skillet. Fry garlic over medium heat for 1 minute or until golden brown. Drain the garlic in a strainer over a bowl, reserving oil.

Blot garlic pieces dry with a paper towel to keep them from getting soggy.

3. Preheat a barbecue grill or broiler to high. Lightly brush the zucchini and squash slices with garlic oil (2 to 3 teaspoons) and sprinkle with salt and pepper. Grill vegetables over high heat until lightly charred (3 to 5 minutes per side). Transfer to a platter and cool.

4. Spread tomato sauce on top of crusts. Arrange the zucchini, squash, and tomato slices in rows, alternating colors. Sprinkle with rosemary, fried garlic, and salt and pepper to taste. Drizzle a little of the remaining garlic oil over the vegetables; use the rest to brush the edges of the pizzas.

5. Slide pizzas onto the baking stone or preheated baking sheet. Bake until the crust is puffy and nicely browned (6 to 8 minutes), turning as needed for even baking.

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