Zucchini and Red Peppers Wrapped in Herbed Pizza Dough

Over the years, my staple has always been homemade pizza dough. I have thrown fresh herbs into the dough, goat cheese, habaneros...you name it, I've attempted it.  Two years ago, I switched to whole wheat dough and discovered that the adding of herbs and garlic made the texture an easier adjustment.

This afternoon, whilst my little one was sleeping, I threw some ingredients (flour, yeast, salt, garlic, oregano, thyme, and rosemary...) together and within hours, I had a delightful mound of pizza dough ready for working. However, I wasn't feeling a pizza, so I sauteed chopped zucchini and red bell pepper in a splash of olive oil, then spooned it into the dough. From there, I topped it with marinara sauce that I made last week and a handful or two of black olives.

Rolled it up and threw it in the oven. 425F for 20 minutes.