Gardener's Pizza

Preparation:

Preparation: First prepare the pizza dough and let it rise. In the meantime, peel, wash and dry the eggplant, wash and peel the courgettes, wash the pepper, dry it and remove the seeds. Cut the eggplant into thin slices lengthwise, sprinkle them with salt and put them to lose the water on an inclined plane. Cut the zucchini into thin slices lengthwise, divide the pepper into strips. Then dry the aubergines and cook them on the grill or on a cast iron plate until they are soft, and do the same with the other vegetables. After the necessary leavening time, divide the pizza dough into four parts; with your hands outstretched on the baking sheet each part into a thin disc with a diameter of about 20 cm and cover each one with the crushed tomato pulp. Add salt, season and leave to rest for about twenty minutes after having lightly pricked the dough with a fork, so that it can rise further. When the time has elapsed, put the discs in a hot oven for about 20 minutes, then take them out of the oven and divide the slices of grilled vegetables over the tomatoes, drizzle with a little oil, salt and put them back in the oven for another 10 minutes before serving on the table.