Preheat oven to 425° F. Line a large baking sheet with parchment paper or spray with non-stick cooking spray.
In a large bowl, add squash “Rotini”, 1 tablespoon oil, salt and pepper; toss well to coat. Spread squash evenly in a single layer on the baking sheet. Bake 20 minutes, until fork tender.
On a floured surface, roll pizza dough a 10- x 14″ rectangle (or 12″ circle.) Place on a rectangular baking sheet (or pizza stone) that has been sprinkled with cornmeal. Brush crust lightly with remaining oil. Sprinkle mozzarella and gorgonzola cheeses evenly over the dough. Scatter cooked leeks over the cheese. Top with squash “Rotini”. Bake about 16-17 minutes until crust is lightly browned on edges.