Preheat the oven to 220°C (200°C fan) gas mark 7. In a large bowl mix together the flours, water, yeast, oil and salt until well combined then turn onto a lightly floured surface and knead until smooth and springy, about 8-10 minutes. Return to the bowl, cover and leave to rise somewhere warm until doubled in size, about 1 hour.
Add the chopped aubergine, courgettes and peppers to a large roasting tray. Drizzle with the 2tbsp olive oil, season with salt and pepper and roast until golden brown and cooked through, 40-45 minutes. Turn halfway through cooking.
In a small bowl, mix together the passata, tomato puree, sundried tomato paste and oregano and season with salt and pepper. Set aside.
In a food processor, add the basil, pine nuts, parmesan, olive oil, garlic and lemon juice and season with salt and pepper. Pulse until combined but not completely smooth. Set aside.
Preheat the oven to 220°C (200°C fan) gas mark 7. Divide the risen dough in half. On a lightly floured surface roll each half into a roughly 25cm circle then transfer to two flat baking trays. Divide the tomato sauce between them then spread out with the back of a spoon, leaving a 1cm border.
Top with the roasted vegetables and the mozzarella then bake for 15 minutes, until golden brown and crisp. Serve with the pesto drizzled on top.
