Garlicy Zucchini and Summer Squash Pizza

1/2 cups EVOO
5 garlic cloves (2 finely chopped, 3 peeled)
1 referigerated pizza dough
1 large zucchini chopped into 1/4 in. cubes
1 large summer squash chopped into 1/4 in cubes
Salt/Pepper
2 cups shredded mozzarella cheese
1 bag arugula

Place the 3 whole garlic cloves in the 1/2 cup EVOO at least 2 hours before you will make anything else (you can do this a day in advance too and just let it sit until you want to use it).

Preheat the oven to 425 degrees. On a well floured surface, roll out the referigerated pizza dough to your desired thickness. Using a pizza cutter, divide the dough into 6 separate pieces; roll the individual pizza squares a bit more, then place on a non-stick cookie sheet. Bake the pizza squares about 5 min. then flip and bake the other side 5 more min. until the dough is bubbling and starting to brown on the edges. Let cool for a few minutes until you can comfortably handle the dough. With a pastry or sillacone brush use the infused EVOO and brush the pizza squares liberally with the oil (reserve about 4 Tbsp.).

Heat a skillet over medium-high heat and add 2 Tbsp. of the reserved garlic EVOO; add the zucchini, summer squash, minced garlic, and salt & pepper and cook until the veggies are just starting to get tender (about 4-5 min.).

Divide the veggies evenly on each of the pizza squares and top each with some mozzarella. Bake until the cheese is melted and starting to bubble (about 6-10 min.). Top each pizza with some arugula and finish off the pizza with a drizzle of the infused EVOO and a pinch of salt & pepper.

* A Paul & Tim original recipe!