Contributed by (Adapted from http://cultivatingsustainability.com)

Ingredients

3 medium Summer squash (any combination of yellow squash and zucchini), sliced
1 medium Onion, chopped
5-8 Garlic curls, chopped
1 Tbs extra virgin Olive oil
6 oz sharp Cheddar cheese
6 oz Monterey jack cheese
1/4 C Black olives, sliced
1/4-1/2 C high-quality, prepared Salsa
1 Pizza dough (see recipe below)
2 Tbs course Cornmeal

Instructions

Preheat oven to 475°F. Slice or chop all the vegetables. Heat olive oil in a large cast iron skillet wok (or other large skillet). Add onions and garlic curls. Saute for 5 minutes, or until they begin to brown. Add summer squash and saute for another 5 minutes, or until squash begins to brown. Remove from heat, and set aside. Meanwhile, shred the cheese.
Sprinkle cornmeal on a large pizza stone. Roll out pizza dough on the pizza stone. Bake rolled out pizza dough in the oven for 5 minutes. Remove from oven, and spread salsa evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, rest of the cheese, and olives. Bake at 475°F for about 10 minutes or until the crust is golden brown and the cheese is melted. Serve with a simple green salad.

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