To make dough: In the bowl of a stand mixer fitted with the dough hook, combine yeast and water and let sit until frothy, about 5 minutes. Add in flour, olive oil, salt, sugar and Italian seasoning, and mix on low speed until a dough forms and pulls away from the sides of the bowl, about 8 minutes. Dough should be tacky yet elastic. Transfer dough to a lightly oiled bowl, cover, and let sit until doubled in size, about 2 hours.
Preheat oven to 350°. Place red pepper and eggplant slices on two parchment-lined baking sheets. Lightly oil and season with salt and pepper, to taste, and bake for 15-20 minutes until softened. Remove from oven and increase temperature to 450°. Place a pizza stone in the oven while it's heating up.
Transfer dough to a lightly floured surface and punch down. Split the dough in half, covering and storing one half in the fridge (unless you're making two pizzas, as I always do). Remove pizza stone from oven; roll dough into a 12-inch circle and transfer to pizza stone.
Spread pizza sauce over the dough, add roasted red peppers and eggplant, crumble on goat cheese and top with a few drizzles of balsamic vinaigrette. Bake for 15-20 minutes until crust is golden. Slice, top with fresh basil, and serve.
Notes
The dough recipe used here yields two 12-inch pizzas. When I make it I either use both and make two pizzas, or cover and store one round in the fridge until a later date.
Recipe by Port and Fin at https://portandfin.com/roasted-red-pepper-eggplant-goat-cheese-pizza/