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Zucchini And Tomato Pizza

DIRECTIONS

To make the crust, place the yeast, sugar, and water in a 2-cup bowl, and stir until the yeast and sugar are dissolved.
Combine the 1-1/2 cups of flour with the sea salt in a 2-quart bowl. Slowly stir in the yeast mixture, mixing thoroughly with a wooden spoon until the ingredients form a soft dough.
Transfer the dough to a well-floured board, and knead in as much of the remaining 1/3 cup of flour as necessary to prevent the dough from sticking to the board. Continue kneading for about 5 minutes, or until the dough becomes smooth and elastic.
Coat a 3-quart bowl with nonstick cooking spray. Shape the dough into a round ball, and place in the oiled bowl. Cover the bowl with a clean kitchen towel, and let it rise at room temperature for 1-1/2 to 2 hours, or until it has doubled in size.
While the dough is rising, make the sauce by placing the oil in a 2-quart saucepan over medium heat. Add the garlic and onion, and sauté for about 1 minute. Add the tomatoes, tomato paste, oregano, basil, and herb seasoning, and cook for an additional 5 minutes. Reduce the heat to low, and cook uncovered for 15 minutes, stirring occasionally. Remove the pan from the heat, and set aside.
Preheat the oven to 450°F. Spread about 1 tbsp of olive oil over the bottom and sides of a 10-inch springform pan. Sprinkle the pan lightly with bread crumbs or cornmeal, and set aside.
Transfer the dough to a lightly floured board, and, using a lightly floured rolling pin, roll the dough into a 12-inch circle. Transfer the circle to the prepared pan.
Spread the sauce evenly over the dough, and top with the zucchini and tomatoes. Bake on the middle rack for 20 minutes. Sprinkle the cheese over the pizza, lower the heat to 400°F, and bake for an additional 12 minutes, or until the bottom of the crust is crisp. Unclasp the springform collar, cut the pie into wedges, and serve immediately.