Instead of peeling and seeding fresh tomatoes, you can also use three whole peeled tomatoes from a 14-ounce can.
Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Spread tomato sauce evenly over dough. In a large bowl, toss squash and brussels sprouts with oil. Arrange squash in 4 rows of 3. Place a soppressata slice in center of each squash round, then top with a brussels-sprout half. Sprinkle with salt.
Bake until cooked through and crust is golden on edges and bottom, about 24 minutes.
Using a metal spatula, slide pie onto a cutting board. Slice into 6 pieces and serve.
