Pizza with Roasted Vegetables and Feta Cheese

Ingredients

• 8 ml (1/2 package) active dry yeast
• 250 ml (1 cup) warm water
• 5 ml (1 tsp) sugar
• 560 ml (2 1/4 cups) all-purpose flour
• 2 ml (1/2 tsp) salt
• 15 ml (1 tbsp) olive oil
• 75 ml (1/3 cup) spiced oil
• 1 small yellow zucchini cut in 55 mm (1/4 in.) slices
• 1 small green zucchini cut in 55 mm (1/4 in.) slices
• 1 portobello mushroom, cut in 55 mm (1/4 in.) slices
• 75 ml (1/3 cup) red onion, cut into rings
• 4 canned Italian plum tomatoes drained, diced
• 30 ml (2 tbsp) Parmesan cheese, grated
• 180 ml (3/4 cup) Mozzarella cheese, grated
• 1/2 red pepper, grilled or preserved, cut in strips
• 5 black and green olives
• 2 marinated artichoke hearts, quartered
• 180 ml (3/4 cup) Feta cheese, crumbled