Roasted pepper and aubergine pizza

This summer I spent two weeks in sardinia. Besides a pleasant memory and a considerable tan, I brought a good wheat flour and semolina. This past weekend I made the pizza dough I usually do, but the result was not the same. The best I've done so far!

A homemade tomato sauce and roasted peppers and eggplant (also from the garden of my parents, that privilege!) Together with an Idiazabal smoked cheese complete this delicious pizza.

Pizza dough: 400 grams flour, 100 grams of semolina, a tablespoon of olive oil, a teaspoon of brown sugar and two tespoon of salt.