Place your pizza stone (or a large baking sheet) in the oven on the center rack. Preheat to 450F.
Place your chopped vegetables on a baking sheet. Leave out any that are small, such as corn, which will brown easily as well as the rosted garlic since it is already cooked. Drizzle with some olive oil and 1/2 tsp each of salt and pepper. Toss to coat. Bake in the oven at 450 which you complete the next few steps. Pull out the vegetables when they start to show some color (they will be cooked a second time on the pizza later so you do not want them to get to dark in this first roasting). It will take approximately 10 minutes to cook.
Dust your pizza peel with some cornmeal. The cornmeal will give the crust a great texture and bite while also preventing it from sticking to the surface you are working on. Cut the dough in half for two thin crust pizzas.
Roll out one piece of the dough to your desired size, approximately 12" is what I aim for, on the pizza peel and make sure that the size and shape will fit onto your stone or cooking sheet that is in the oven.
Using a fork or knife, poke holes in the dough everywhere except for the crust edge. This will allow air to escape and prevent the dough from bubbling up too much.
Make sure that the dough is loose on the pizza peel by shaking it gently. The dough should move around. If the dough is sticking anywhere, pull up that area and throw some more cornmeal under it until nothing is sticking.
When the oven is done preheating and you are at 450F, open the oven door and throw some cornmeal onto the stone or sheet. Use the pizza peel to shimmy the dough onto the stone/sheet. If you have the cornmeal under the dough, this should be rather easy to do.
Blind bake the dough (without toppings or sauce) for approximately 5 minutes. Pull out the crust using your pizza peel when the dough is not sticky or raw to the touch anymore and it is just starting to get some color on it.
Brush the crust edge with some olive oil and sprinkle with some garlic salt, parmesan, and/or oregano to give it some flavor.
Spread out 1 cup of sauce over the pizza. Top with mozzarella cheese and Parmesan.
Add the roasted vegetables and 1/2 head of roasted garlic. Add any other smaller vegetables that were not roasted, such as corn.
Bake on the pizza stone (or baking sheet) at 450F until the cheese is melted and starting to bown, approximately 10-12 minutes.