Whole wheat pizza dough (rec
           -ipe) or basic crust
      2 tb Pine nuts

      2 tb Olive oil; plus additional

           -for pan
           Cornmeal for pan (optional)
      1 ts White wine vinegar

    1/2 ts Garlic; minced

      1 sm Zucchini; thinly sliced (ab

           -out 3/4 cup)
    1/3 c  Red onion; very thinly slic

           -ed
    3/4 c  Provolone cheese; grated

           Coarse salt
           Fresh ground pepper
    1/2 c  Mozzarella cheese; grated

    1/3 c  Bel paese cheese; slivered

           -(get at italian groc.)
    1/4 c  Gorgonzola cheese; crumbled

      6 tb Parmesan; freshly grated (i

           -mported is best)
      1 tb Parsley; fresh, chopped

  1.  Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet

  over low heat until hot to the touch.  Add pine nuts; reduce heat to very
  low.  Toast pine nuts, shaking pan frequently, until evenly golden, about 2
  minutes.  Set aside. 3. Heat oven to 500F. Oil a 12-inch pizza pan as
  necessary for type of pan (see below for tips); sprinkle with cornmeal if
  desired. 4. Combine 1 Tablespoon of the oil, the vinegar, and galric in
  medium bowl; add zucchini and red onion, tossing to coat. 5. Complete Whole
  Wheat Pizza Dough. 6. Place dough in prepared pan; brush surface with
  remaining oil. Sprinkle half the provolone evenly over dough, leaving a
  3/4-inch border; top with even layer of zucchini mixture. Sprinkle with

  salt and pepper to taste, then with the remaining provolone, all the
  mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with
  additional salt and pepper.  Bake until crust is golden, about 15 minutes.
  Scatter pine nuts evenly over surface. Bake until pine nuts and crust are
  browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the
  parsley.  Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine,
  November, 1984.  See Whole Wheat Pizza Dough recipe. Which Pan for Pizza?
  Almost any type of pan can give good results, though directions for
  brushing with oil and sprinkling with cornmeal differ slightly with each.
  In fact, the use of cornmeal is not required to prevent sticking except
  when using a pizza stone, but a little sprinkled on the surface of any pan
  will give added texture to the crust. Tin-lined steel; aluminum round pizza
  pans or baking sheets:
      Generously brush the pan with olive oil. Black-finished metal baking
  sheets and pizza pans:
      Follow the manufacturer's directions for care.  Lightly brush bottom
  and sides (if any) with olive oil. Pyrex pizza pan:
      Generously brush pan with olive oil. Pizza Stone:
      Stones require preheating in a 500F oven.  They require no oiling but
  must be sprinkled with cornmeal to prevent sticking just before the pizza
  is transferred from the peel (paddle).  The peel must also be sprinkled
  with cornmeal before the uncooked pizza is place on it for transfer to the
  heated pizza stone.  When removing the hot pizza stone from the oven, be
  careful not to set it on a cold surface, or the stone will crack.