Method

• 1.
  Combine yeast, cream of tartar, sugar and 150ml warm water in a bowl. Set aside for 10 minutes or until the mixture starts to froth.
• 2.
  Place flour in a bowl with 1 tsp salt. Add yeast mixture and oil, then bring the dough together with your hands. Transfer to a floured surface and knead for 5-6 minutes until smooth and elastic. Transfer to an oiled bowl, cover with plastic wrap and set aside in a warm spot for 1 hour or until doubled in size.
• 3.
  Meanwhile, preheat the oven to 180°C. Line a baking tray with baking paper. Place eggplant, capsicum and zucchini on tray, drizzle with extra oil and season. Roast for 15 minutes or until tender. Set aside. Increase oven temperature to 200°C.
• 4.
  Meanwhile, combine the mozzarella and pecorino in a bowl.
• 5.
  Brush a 22cm or 24cm cast-iron pan with extra oil, then rub all over with the cut side of the garlic. Knock down dough, then, using your hands, stretch the dough until it is large enough to line the pan halfway up the side (or roll out with a rolling pin). Scatter over half the cheese mixture, then the roasted vegetables, then the pizza sauce. Top with the remaining cheese mixture.
• 6.
  Bake for 25 minutes or until the dough is puffed and golden around the edges, and the cheese is bubbling. Rest for 5 minutes before serving topped with basil.