1 Mix both flours with 1/2 teaspoon salt in a bowl. Make a well in the middle and crumble yeast into well.
2 Pour 250 ml (approximately 1 cup) lukewarm water into well and knead with dough hook of a hand mixer to a smooth dough. Cover and let rise about 30 minutes in a warm place.
3 Meanwhile, rinse and dry eggplant, zucchini and bell pepper. Cut all into small cubes.
4 Peel and chop the onion and garlic.
5 Heat oil in a non-stick pan. Add prepared vegetables and cook, stirring frequently, over medium heat for about 3 minutes.
6 Add diced tomatoes with their juices and tomato paste and bring to a boil. Season with salt, pepper, oregano, rosemary and thyme. Simmer over medium heat for about 3 minutes.
7 Drain the feta cheese and cut into small cubes.
8 Turn out dough onto a floured work surface and cut into quarters. Divide one quarter of dough into 10 portions, then flatten with your hands and shape each into a round, about 7 cm (approximately 3 inches) in diameter. Line a baking sheet with parchment paper and place the rounds on top.
9 Top each round with 1 tablespoon vegetables and some feta cheese. Bake on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 450°F) for 12-15 minutes.
10 Remove pizzas on parchment from baking sheet. Repeat with remaining dough quarters and toppings to bake 30 more pizzas.