Make up the bread mix according to pack instructions, then cover and leave to sit somewhere warm while you prepare the vegetables.
Heat oven to 240°C/220°C fan.
Divide the dough into four sections. On flour-dusted baking paper, roll out the dough into thin oval shapes pizza bases. Add the roasted vegetables and thyme, pushing them into the dough slightly. Cover with a clean tea towel and leave for 15 minutes for the dough to rise a little.
Sprinkle the pizzas with Galbani Mozzarella Maxi and Paesano Grated Dehydrated Cheeses. Add a drizzle of extra virgin olive oil and bake in the oven for 10-15 minutes until the bases have cooked through and the pizzas look crispy and golden. Serve with a sprinkle of thyme on top.
Crumble Galbani Mozzarella Maxi evenly over the pizza- it’s the Sicilian way of topping pizzas.