Preheat oven to 250C / 480F degrees, ideally with heat from above and below.
Mix flour, water, 3 tablespoons of olive oil and a pinch of oregano and chilli powder, into a dough.
Knead for five minutes.
Roll out and use a knife to cut into a rough circle.
Chop the vegetables and mix together with the remaining olive oil and passata, and more oregano or chill if desired.
Spread filling onto half the dough, leaving a gap around the edges.
Fold over the other half of the dough and lightly press the edges together.
Bake for 40 minutes, ideally on a pizza dish with holes.

3 cup (380 g) self-raising flour
1 cup (250 ml) warm water
5 tablespoon olive oil
oregano
chilli powder
1/2 cup (100 g) passata
1/2 medium zucchini (courgette)
1 medium red onion
1/4 medium aubergine (eggplant)
2 medium tomatoes