Roast zucchini, eggplant, pepper and onion for 5 minutes on a lightly oiled baking sheet.
Meanwhile, divide dough in half and roll out 2 rounds. Transfer to baking sheets (dusted with cornmeal or flour); drizzle dough with a little olive oil and sprinkle with minced garlic.
Cover with sliced tomatoes, divided evenly between each pizza, then add the roasted vegetables. Top with olives, feta cheese and some fresh herbs, if desired.
Bake pizza primavera for about 10 minutes.
Recipe Notes
Per serving: 224 calories, 7.5 g protein, 7 g total fat (2.5 g saturated fat), 33 g carbohydrates, 3 g fibre, 11 mg cholesterol, 462 mg sodium