Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut into 1/2 inch thick slices; set aside. In a medium skillet heat olive oil until hot. Add squash, green pepper, onion, garlic, salt and crushed red pepper; saute until vegetables are soft, about 12 minutes; set aside. Preheat oven to 425F. Press out dough onto a lightly oiled 12-inch pizza pan. Sprinkle with cheese. Spoon sauteed vegetables evenly over cheese. Dip one side of a tomato slice in the oil remaining in skillet. Place on edge of pizza, oiled side up. Repeat, forming a ring of overlapped slices. Bake until edges of crust are well browned, about 20 minutes.
Makes 8 servings.
Cajun Country -- New Iberia, Louisiana