Preheat the oven to 475 degrees.
In a bowl, combine the mozzarella cheese, ricotta cheese, finely chopped onion, spices and set aside.
Prepare the seasonal veggies. Roll out the pizza dough and fit the dough on a sheet pan dusted with cornmeal. Lightly brush dough with olive oil. Spread the chopped tomato, then the cheese mixture and top with the prepared seasonal veggies. Bake until bottom is brown and topping heated.
Cut into 25 slices and serve.