This recipe, followed to the exact amounts, makes a pretty dry dough that bakes into a relatively flavorless fritter-like texture - I assume its because the water content is coming exclusively from the vegetables and the oil. I added garlic, salt, pepper and some sliced green olives, which made a fine if not still pretty bland "pizza." This could really be improved by more tomato, and some basil, like in a mustazzeddu.
