In a blender or food processor add garlic, roasted eggplant (no skin), parmesan cheese, basil, oregano, and extra virgin olive oil then puree.
In a sauté pan over medium heat add one tablespoon of olive oil and mushrooms. zucchini, yellow squash, salt, and pepper. Cook for 2-3 minutes then remove from heat and cool.
Place crust on a pizza screen and starting in the center spread the eggplant puree in a circular motion to the edges off the crust.
Arrange mushrooms, zucchini, yellow squash on top of eggplant puree. Place mozzarella around the pie.
Top with tomatoes, roasted red peppers, shaved onions, green and black olives then bake in 500°F oven until crust is browned and cheese is melted.
Remove from oven and allow to rest for 1-2 minutes. Drizzle with balsamic glaze and slice then serve.
