Homemade four-cheese and grilled veggie pizza

Turn the oven to 240 °C (convection if you can) and put the baking sheet inside so it heats up.

Slice the eggplant into 1 cm rounds, the bell pepper into strips and the tomatoes into thin slices. Set the tomatoes aside.

Toss the eggplant and bell pepper in a bowl with 1 tbsp of olive oil, salt and pepper. Spread them on a baking sheet and roast for 20 min at 240 °C, flipping them halfway through.

Unroll the pizza dough on a baking sheet or on its own parchment paper, about 3 mm thick.

Brush the dough with the last tbsp of olive oil, then sprinkle it with half the herbes de Provence.

Scatter the mozzarella in pieces, the shredded cheese, and the crumbled blue cheese and gorgonzola. Add the tomato slices, then the grilled veggies, salt and pepper.

Bake the pizza at 240 °C for 12 to 15 min, until the crust is golden and the cheeses are fully melted.

Take the pizza out with oven mitts, sprinkle on the rest of the herbes de Provence, let it rest 2 min then slice.