Roasted Vegetable Pizza

• 1 oz olive oil, plus extra to grease
• 15 oz bread flour
• 2 ½ oz whole wheat flour
• 9 oz warm water (100°F-110°F)
• ½ oz sugar
• 2 ¼ tsp rapid rise yeast
  or 1 packet/envelope rapid rise yeast
• 2 tsp salt

Topping

• 12 oz eggplant, cut into ¼ in. rounds (approx. 1 lg. eggplant)
• 8 oz red onion, cut into 2 in. strips (approx. 1 lg. onion)
• 1 garlic clove, halved
• 6 oz green bell pepper, cut into 2 in. pieces (approx. 1 lg. green pepper)
• 6 oz red pepper, cut into 2 in. strips
• olive oil, to drizzle
• 1 tsp dried oregano
• ½ tsp salt
• ⅛ tsp fresh ground black pepper
• 10 oz Fontina cheese, cut into 1 in. pieces

For Pizza

• 2 tbsp olive oil, plus extra to grease pan
• bread flour, to dust hands
• 2 tbsp capers (optional)