Slice Zucchini, Eggplant and Tomatoes into 1/4 rounds.
SliceRed Pepper, Onion, and Mushroom into 1/4 strips.
Crush/mince garlic and place into a large zip top bag with all the cut veggies, salt, black pepper and enough oilive oil to coat (about a 1/4 cup).
Toss gently in bag until all are coated, let marinate at least a 1/2 hour.
Broil all the veggies, except the tomatos, on a cookie sheet 4-6 inches from the flame (or heating element for an electric stove) for about 5 mins per side or until they get a bit of that charred color. Watch then periodically so you can turn them once, and remove the pieces as they are done. Set aside.
Pre-heat oven to 500 deg.
Roll or strech out 1/2 your dough on to a pizza stone or cookie sheet to desired thickness. Thick for Focacchia style or you can stretch it thin for a crispier crust. (I roll the dough ball into a bit of olive oil on a cookie sheet then stretch/press it out with my fingers into the desired shape. It doesn't stick when cooked and I do not have to make a mess with loose flour!). NOTE: The thicker the crust the more veggie topping the pizza can hold.
Brush dough with a little olive oil.
Sprinkle with salt, pepper, and some of the herbs.
Layer all your veggies (including the uncooked Roma tomato slices) on top of dough.
Finely grate parmesean cheese on top of pizza.
Dot with fresh mozzarella balls and crushed red pepper flakes.
Bake for about 10 mins until cheese is melted and crust is crisp.
Serve with salad or soup for nice light brunch or vegitarian meal.