I got all excited about our forthcoming escape - I mean holiday - to Venice and found a rather interesting take on pizza here.
This is my version.
Half quantity of aubergine focaccia dough.
2 chicken thighs and several dollops of harissa paste
Roll out the half of the aubergine focaccia dough into a circle. Make it about 1.5cm thick - not too thin.
Spread over the roasted vegetables (I had some chicken cooked in harissa paste too which added lovely spice) and feta.
Attempt to roll it up without splitting the dough, but try to do this right on the baking sheet you're going to cook it on as it will be very difficult to move.
Once it's rolled up, tuck the ends in so you have no filling showing.
Cook in a hot oven at 180°C for 20-30minutes, checking after 20 to make sure it's not over cooking.