Preheat the oven to 375 degrees F.
Heat the olive oil in a pan over medium heat and add the minced garlic to cook for a few minutes. Cut the yellow squash
and zucchini in half lengthwise and then chop
the halves into thin slices. Thinly dice
the tomatoes and onion.
Increase the heat to medium high and saute the onions
with the garlic until they are translucent. Add in the squash and zucchini
and saute them until they are crisp
tender. Then add in the tomatoes
and saute those until they just begin to break down, 3 to 4 minutes. Add in the oregano
, salt and pepper and saute the mixture an additional 2 minutes.
Roll out the pizza dough
on a flat surface in the shape of a rectangle, approximately 11 by 17 inches in dimension.
Lay out the mozzarella cheese
on the dough, overlapping the slices to form a bed and to prevent the vegetable juices from seeping through the bread and making it mushy. Spoon the veggie mixture over the cheese and roll the pizza dough up, tucking in the ends as you would a burrito
. Seal the end with the egg wash
and then brush the entire roll with the remaining egg wash.
Place the roll on a baking sheet and bake until the crust
is firm and lightly browned and the dough is cooked through, 40 to 45 minutes. Cut the bread into 2-inch slices and serve.