Homemade grilled veggie, mozzarella and turkey ham pizza

Take the 2 doughs (250 g total) out of the fridge and leave them at room temperature on the counter. Turn the oven to 220 °C, convection if you can.

Wash the 2 zucchini, the eggplant and the 2 bell peppers. Slice the zucchini and eggplant into thin 5 mm rounds, and the bell peppers into strips.

Put all the veggies in a bowl with 1 tbsp of olive oil, salt and pepper. Toss well to coat.

Spread the veggies in a single layer on a baking sheet lined with parchment paper. Roast for 20 min, flipping them halfway through, until tender and lightly golden.

While the veggies roast, roll each dough into a thin circle on a sheet of parchment paper. Set them on the second baking sheet, or on the counter if they don't fit together.

Spread the tomato sauce over both crusts, leaving a 1 cm border. Add the mozzarella, in small pieces or shredded, and the turkey ham cut into small pieces, splitting it half and half between the pizzas.

Take the sheet of veggies out of the oven and set it on a rack. Divide the grilled veggies between the two pizzas, then sprinkle with oregano.

Drizzle each pizza with half a tbsp of the remaining olive oil. Bake at 220 °C for 10 to 12 min, until the edges are golden and the mozzarella is melted.