This easy to make Summer Vegetable Pizza showcases the abundance and variety of summer produce!
Let pizza dough sit on counter and come to room temperature.
Preheat oven to 500 degrees F. Place pizza stone in oven while preheating.
On the stove, heat a cast-iron grill pan over high heat. Alternatively, prepare gas grill for medium heat cooking.
In a small bowl, mix together minced garlic and olive oil.
Once cast-iron grill pan is hot, lightly brush eggplant rounds and zucchini rounds with garlic olive oil. Place rounds on grill. Cook for about 3-5 minutes, only turning once. Cut eggplant rounds in half and zucchini rounds into quarters. Set aside.
In a medium skillet, heat a little of a garlic olive oil. Once warm, add chicken sausage. Break up sausage with wooden spoon as it cooks. Cook for 6-8 minutes until sausage is done. Set aside.
Stretch or roll pizza dough to a rectangle about 10x13 inches. Place stretched dough an upside baking sheet sprinkled with semolina flour. Add enough semolina flour under the dough to allow it slide off the baking sheet and onto the hot pizza stone in the oven.
Brush the pizza dough with remaining garlic olive oil. Cover pizza with provolone cheese slices. If desired, tear up cheese to distribute. Follow with sliced tomatoes, eggplant, zucchini, and cooked chicken sausage. Season with salt and pepper.
Slide pizza into pizza stone in oven. Bake for 8-10 minutes until crust is golden brown and cheese has melted and is bubbling.