Preheat your oven to 425°F (220°C). Toss the zucchini, bell peppers, red onion, and cherry tomatoes on a large baking sheet with olive oil, dried oregano, garlic powder, salt, and pepper.

Spread them out in a single layer to ensure they roast rather than steam. Roast for 15-20 minutes until the edges are charred and the tomatoes have burst. Remove from the oven and set aside.

Increase your oven temperature to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.

On a lightly floured surface, stretch or roll out your pizza dough into a 12-inch circle. If using a baking sheet instead of a stone, lightly grease the sheet or line it with parchment paper before placing the dough on it.

Spread an even layer of pizza sauce over the dough, leaving a 1-inch border for the crust.

Sprinkle about two-thirds of the mozzarella cheese over the sauce.

Arrange the roasted vegetables generously across the cheese. Top with the remaining mozzarella to help ‘anchor’ the vegetables in place during the final bake.

Slide the pizza into the hot oven. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling and starting to brown in spots.

If you like a char on your crust, you can leave it in for an extra minute, but watch it closely to prevent burning.

Remove the pizza from the oven and let it rest for 2-3 minutes.

Top with fresh torn basil leaves and a sprinkle of red pepper flakes if desired. Slice and serve immediately.