Combine dried tomatoes and 1/2 cup water in a saucepan; let stand for 15 minutes. Add canned tomatoes and bring to a boil; reduce heat and simmer 15 minutes. Add next 5 ingredients and cook 5 minutes longer or until liquid has evaporated, stirring often.
Press pizza dough out onto a greased 12-inch pizza pan and spread with tomato mixture; if desired, arrange zucchini slices on top. Sprinkle with cheese and bake in a 425°F oven 12 to 15 minutes or until crust is golden brown.
Makes 6 servings.