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.