Summer Vegetable Flower Pizza

For Pizza Crust:

Mix yeast, water, sugar and olive oil together in a small bowl until the yeast is completely dissolved. Let rest for a few minutes. Place 2 2/4 cups flour and salt in a food processor using the steel blade. Pulse twice. With the processor running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove dough from the processor, and knead on a lightly floured work surface for a few minutes, adding additional flour as necessary for a smooth dough.

Transfer the dough to a lightly oiled bowl. Cover tightly with plastic wrap, and place in a warm spot to rise for 1 hour. The dough will double in size and will stretch when pulled gently.

Divide dough into two equal balls. Roll each ball around on your work surface until it feels firm and smooth (about 1 minute). If the dough is sticky, brush the work surface with a olive oil. Place the dough on a lightly oiled baking sheet, cover with a damp towel and let rest for 20 minutes.

If you have a pizza stone, place it on the middle rack of the oven. Preheat oven to 450º F.

Lightly oil two 14-inch pizza pans and dust them with fine cornmeal or flour. Roll out each dough ball and cut 4 flower shaped petals from each ball of dough. Using your fingers, form a slightly thicker rim around the edge of each petal. Use scrap dough to form the center of the flower. Brush all but the rim with olive oil. Crust is now ready for toppings.

Place the pizza pan on the stone in the preheated oven. Bake 10 to 15 depending on toppings, or until the crust is golden brown.

For Pizza Topping:

Place sliced zucchini and summer squash in a single layer so that they overlap one another on each pizza cut out. Drizzle lightly with olive oil, sprinkle with cheese and chopped basil leaves. Season with salt and pepper.