Preheat oven to 500° (or as hot as your oven will go, NOT broil)

Combine all ingredients in the bowl of your mixer, or in a large mixing bowl if doing by hand. Mix with your machine's dough hook or by hand and continue until it forms into a ball.

Knead dough for a few more minutes--Your dough should be smooth and elastic.

Place dough ball in a greased bowl and cover with plastic wrap. Refrigerate for up to 24 hours or let rise at room temperature until doubled in size.

Remove your dough from the fridge and allow to warm up an hour before rolling out. Sprinkle 2 baking sheets with cornmeal.

Divide dough into 2 rounds and roll each into a rectangle and place on prepared baking sheets.

Combine minced garlic with olive oil and drizzle a little over each crust, saving some for later.

Layer provolone cheese, zucchini, red onion, tomatoes and spinach over crust. Top with parmesan cheese, rosemary leaves, and another drizzle of olive oil.

Bake for 10-12 minutes, or until the cheese is melted and crust is browned.

Serve immediately.