Vitamin C and beta-carotene never tasted so good. Get a healthy dose of yellow vegetables in this pizza, as that ricotta cheese mixture adds just the right contrast to the sweet onions and squash.
Preheat oven to 400 degrees F.
Lay squash and onion slices on a baking sheet and drizzle with 2 Tablespoons olive oil and sprinkle with 1 teaspoon salt.
Roast for 25 minutes or until squash is tender and onions have started to brown. Remove from oven and turn heat to 450 degrees F.
Roll dough into a rough oval approximately 15 inches long and 12 inches wide.
Brush dough with 1 Tablespoon olive oil and top with squash and onion pieces.
Stir together ricotta, mozzarella, Parmesan, Italian seasoning, garlic and 1 teaspoon salt. Blend well.
Drop cheese blend in dollops across squash and onions.
Bake for 20-25 minutes or until crust is golden brown and cheeses are lightly melted.