Preheat the pizza oven to 200°C / 390°F for roasting the vegetables.

Halve the eggplant, red bell pepper, yellow bell pepper, and garlic head; remove the pepper seeds.

Place the vegetables in the cast iron skillet and drizzle with 1 tbsp olive oil; season with 1/2 tsp salt.

Roast the vegetables for 30 minutes, until deeply charred and almost burnt.

Peel the roasted peppers and cut them into strips.

Scoop out the roasted eggplant flesh with a fork and mash it with the roasted garlic.

Combine the warm water, active dry yeast, and granulated sugar in the mixing bowl.

Rest the yeast mixture for 5 minutes, until foamy and activated.

Add the 00 flour, 1 tbsp olive oil, and 1 tsp salt to the yeast mixture.

Knead the dough for 10 minutes, until smooth and elastic.

Shape the dough into one large ball and cover the bowl with the kitchen towel.

Let the dough rise for 60 minutes, until doubled in volume.

Divide the dough into 4 equal balls and lightly flour their surfaces.

Cover the dough balls with the kitchen towel and proof for 30 minutes.

Peel and finely slice the 2 garlic cloves.

Heat 2 tbsp olive oil in the large saucepan and add the sliced garlic.

Stir the garlic until lightly golden, then add 1 sprig fresh basil and the plum tomatoes.

Crush the tomatoes with the back of the wooden spoon and season with the remaining salt and black pepper.

Bring the tomato sauce to a boil and simmer it for 5 minutes.

Remove the basil from the sauce and blend the sauce until smooth.

Return the blended sauce to a simmer and cook it for 15 minutes, until slightly thickened.

Increase the pizza oven temperature until the stone reaches 350–400°C / 660–750°F.

Stretch one dough ball into a pizza round on a lightly floured surface.

Spread one-quarter of the tomato sauce over the dough, leaving a narrow border.

Top the pizza with one-quarter of the eggplant mixture, pepper strips, and mozzarella.

Slide the pizza into the hot oven and bake until the crust is crisp and browned, about 2 minutes.

Turn the pizza halfway through baking for even browning.

Repeat the shaping, topping, and baking process with the remaining 3 dough balls.

Finish the baked pizzas with the remaining fresh basil and serve immediately.