Preheat the oven to 375 degrees.
In a 9 x 13 glass pan, stir together all the topping ingredients except the mozzarella. Roast the vegetables for 40 to 50 minutes, stirring every 10 minutes. When all the vegetables are tender, remove them from the oven.
Preheat the oven to 425 degrees and grease a cookie sheet.
To make the crust, mix together the warm water, yeast, and honey. Let it sit for 5 minutes, then add the oil.
In the bowl of a stand mixer, mix together the flour and the salt. Add the wet ingredients.
With a dough hook, beat the mixture until a ball of dough forms. The dough should be well hydrated but not sticky. (It should be almost sticky.) If it’s sticky, add a little more flour. If it seems too dry, add a little more water.
Divide the dough into 3 evenly sized balls. Cover the dough and let it rise for 20-30 minutes.
Refrigerate or freeze two of the dough balls for future use.
Roll out the remaining ball of dough into a circle 1/4 inch thick. Top the dough with the vegetable mixture and sprinkle the mozzarella on top of that.
Bake for 10-15 minutes. Serve warm.