Step 1Squeeze almost all the excess moisture from selected vegetable with paper towel. Combine the flour and salt in a medium mixing bowl. Make a well in the centre. Add yeast and sugar. Pour in warm water and the olive oil. Mix gently with a flat-bladed knife. Add your selected vegetable, and continue to mix until dough sticks together. Turn onto a lightly floured surface; knead the dough for 3–4 minutes, or until smooth.
Step 2Lightly spray a clean bowl with oil. Place dough in the bowl and cover with plastic wrap and a clean tea towel. Set aside in a warm place for 30–40 minutes, or until dough has doubled in size.
Step 3Preheat oven to 210°C. Lightly grease two large pizza trays. Punch dough with your fist. Knead lightly on a floured surface until just smooth. Divide dough in two. Roll each piece of dough out until almost large enough to cover the pizza tray. Lift dough onto pizza tray, and press to the edges.
Step 4Spread the pizza sauce over both pizzas, in equal portions. Top with mushrooms, tomatoes (cut-side up), eggplant slices and olives. Scatter over cheese; bake for 20–25 minutes, or until golden. Cut pizza into wedges, and top with baby rocket to serve.