Method:

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats.

Prepare the vegetables: Wash and slice the zucchini, eggplant, bell peppers, onion, and tomatoes into thin pieces. This ensures they cook evenly and quickly.

Roll out the pizza dough on a floured surface to your desired thickness. Place it on a pizza stone or a baking sheet lined with parchment paper.

Preheat the olive oil in a pan over medium heat. Sauté the sliced vegetables (except the tomatoes) for about 5-7 minutes until they soften slightly. Season with salt and pepper.

Assemble the pizza: Spread the sautéed vegetables evenly over the pizza dough. Add the halved cherry tomatoes on top, and sprinkle with shredded mozzarella cheese.

Bake the pizza for 15-20 minutes, or until the crust is golden and the cheese is melted and bubbly.

Garnish with fresh basil leaves if desired, and drizzle a bit of olive oil over the top before serving.

Variations:

Gluten-Free: Use a gluten-free pizza crust.

Dairy-Free: Substitute the mozzarella with a dairy-free cheese alternative.

Other Veggies: You can add other vegetables like mushrooms, spinach, or artichokes for a different twist.

Tips:

For an extra crispy crust, pre-bake the dough for 5 minutes before adding the toppings.

If you don’t have a pizza stone, a baking sheet works just fine, but the crust may not be as crispy.

Substitutions:

Dough: If you want a quicker alternative, use a store-bought flatbread as the base.

Cheese: Goat cheese or ricotta also work wonderfully with vegetables.