Preheat the oven and prepare vegetables: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the zucchini, bell peppers, onions, cherry tomatoes, and mushrooms on the sheet. Drizzle with olive oil, then sprinkle salt, black pepper, and Italian herbs. Toss everything well until the vegetables are evenly coated. Roast for 12–15 minutes, stirring once halfway through, until the veggies are tender and slightly caramelized around the edges.

Prepare the pizza base: While the vegetables roast, roll out your pizza dough on a lightly floured surface to your desired thickness. Transfer it onto a baking tray or pizza stone. Lightly brush the dough edges with olive oil to help it bake to a golden crisp later.

Assemble the pizza: Spread the pizza sauce evenly over the dough, leaving about an inch of crust around the edges. Sprinkle half of the mozzarella cheese as a base layer. Once the vegetables are roasted, arrange them evenly on top of the cheese, distributing colors and textures nicely. Add the remaining mozzarella cheese over the vegetables for a perfect cheesy melt.

Bake the pizza: Place the pizza in the preheated oven and bake for 12–15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If you prefer a crisper crust, bake directly on a pizza stone or the lowest rack for the last few minutes.

Finish and serve: Remove from the oven and let it cool for about 5 minutes. Sprinkle with crushed red pepper flakes if you like some heat, and top with a few fresh basil leaves. Slice and serve warm for a vibrant, veggie-packed meal.