• Preheat oven to 200C/390F

For the Pizza Dough

• Put the flours into a large bowl with the yeast on one side and the salt on the other.
• Add the oil and water and mix to form a dough.
• Tip the dough onto a floured work surface and knead until smooth and elastic - this should take about 10 minutes. Alternatively use a dough hook in a free standing mixer.
• Lightly grease a large bowl and add your dough, turning it so it has a light coating of oil all over. Cover with a tea towel and leave in a warm place until doubled in size. This takes about an hour but will depend on temperature in your kitchen. 
• When the dough is risen and pillowy, tip it out onto a floured surface, knock it back with your fingers, divide it in two and roll out into two large pizza circles.

To Make The Topping

• While the dough is rising prepare your toppings.
• Toss the chopped aubergine, pepper and onion in 1 tbsp olive oil and tumble them onto a baking tray. Cover with foil and roast in the preheated oven for 30 minutes.
• While the vegetables are roasting, pour the pasta sauce into a small saucepan and simmer for about 10 minutes until reduced a little.
• Stir in the tapenade.
• Add salt and pepper to taste.

To Make The Pizzas

• Increase oven temperature to 220c/430F
• Spoon half of the tomato sauce onto each pizza and spread with the back of a spoon to cover the dough.
• Top each pizza with half the roasted vegetables and half the cherry tomatoes.
• Bake in the preheated for 15 - 20 minutes until the base is browned and the sauce is bubbling.
• Sprinkle with fresh basil leaves and serve.