Place all the vegetables in a baking dish, add the basil, paprika and seasoning. Drizzle with extra virgin olive oil and mix well. Cook in the oven at 200 C/Gas Mark 6/ 390 F for 20 minutes.

To make the crust: In a large bowl, mix the flour with salt, yeast, oil, honey and egg and mix well.

Add the warm water gradually to flour mixture while mixing until a smooth bread dough is formed. Knead the dough for 5-7 minutes.

Divide the dough into two equal halves. Roll one half into a 25 cm circle. Place the roasted vegetables on top of the rolled dough, leaving 2 cm off the edges. Sprinkle the grated cheese on top of the vegetables.

Roll the other half into another circle and place on top of the vegetables and seal the edges.

Cover the pie with a tea towel and leave for 20 minutes.

Brush the pie with olive oil and bake in the oven at 200 C/ Gas Mark 6/ 390 F for 30 minutes.