Heat the grill to high. First, place the fennel, onion and aubergine on a baking tray, brush with olive oil and grill for 5-6 minutes. Turn the slices and cook for a further 3-4 minutes. Heat the oven to 220°C/200°C fan/Gas Mark 7.
Spread the sauce over the pizza bases to within 1cm(½in) of the edge. Arrange the grilled vegetables on top, along with the peppers and artichokes then scatter on the mozzarella.
Oven cook on a high shelf for 15 minutes until the cheese is golden . Scatter with torn basil leaves and drizzle with extra virgin oil. Season and serve with a salad.