1 recipe whole wheat pizza dough (see recipe below)
2 onions
1 zucchini & 1 yellow squash
1 red bell pepper
1 green bell pepper
2 cloves garlic
1/2 lb. Muenster cheese, about 2 c. grated
1/4 c. olive oil
Salt & pepper
1 tbsp. each chopped fresh basil & parsley or 2 tbsp. parsley

Make dough. heat oven to 475 degrees. Slice onions, squash and peppers. Mince garlic and grate cheese. Heat 2 tablespoons oil in a frying pan, add onions and cook until soft, about 2 minutes. Add peppers and salt to taste; cover and cook over low heat until soft, 4 or 5 minutes. Transfer to a bowl. Add 2 tablespoons oil to pan and raise heat to medium high; add squashes and cook until golden on both sides, about 4 minutes in all. Add garlic and cook 1 minute. Return onion/peppers mixture to pan and cook until liquid evaporates, about 2 minutes. Stir in herbs. Season to taste with salt and pepper. Oil a 10"x15" jelly roll pan. Press dough into pan. Top with vegetable mixture. Sprinkle with cheese and bake 15 to 20 minutes.

WHOLE WHEAT PIZZA DOUGH:

1 pkg. active dry yeast
1 c. lukewarm water
1 c. whole wheat flour
2 - 2 1/4 c. bread flour
1 tsp. salt

Dissolve yeast in water. Combine whole wheat flour, 1 1/2 cups bread flour and the salt. Stir in yeast mixture. Knead dough about 10 minutes, working in 1/2 to 3/4 cup more bread flour so that dough is still soft but not longer sticky. Put dough in an oiled bowl and cover with plastic wrap and let rise until doubled in bulk, 45 to 60 minutes. Punch down dough. Cover and let rise again until doubled, 45 to 60 minutes. Punch down and let stand 10 minutes before shaping.