Ciabatta Pizza With Squash Caponata

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1/4 cup extra-virgin olive oil

1 1/2 pounds yellow squash and/or zucchini, small dice

1 medium onion, red or yellow, chopped

4 cloves garlic, thinly sliced

1 small red chile, Fresno or Holland, chopped or thinly sliced

2 ribs celery, finely chopped

1 cubanelle pepper, chopped

1 small red bell or sweet red frying pepper, seeded and chopped

Kosher salt and freshly ground black pepper

1/2 cup Sicilian green olives, chopped

2 to 3 tablespoons golden raisins

2 to 3 tablespoons capote capers, drained and chopped

1 tablespoon white balsamic vinegar, or a splash of dry wine

1 (14-ounce) can tomato sauce

A handful flat-leaf parsley, finely chopped

A few leaves fresh basil, torn

1 large loaf ciabatta bread, split horizontally

2 1/2 cups (10-ounce package) shredded provolone, or 1/2 pound caciocavallo cheese, shredded

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