Dissolve yeast in warm water with honey. Let proof for 10 minutes.

Pour flour into the bowl of a mixer. Add the yeast mixture and olive oil. Mix together, adding additional water one tablespoon at a time, until a dough forms. Add salt and dough enhancer, and knead for five to seven minutes.

Grease a bowl with olive oil and place dough inside. Cover and let rise for 45 minutes to one hour or until doubled in size.

Meanwhile, prepare filling: In a large frying pan, heat olive oil. Add onion, garlic, zucchini, and red pepper. Sauté for 15 minutes over medium-high heat, stirring occasionally. If using mushrooms, add midway through the sautéing time. Remove from heat and add salt and pepper. Set aside.

After the dough has doubled in size, line a baking sheet with Gefen Parchment Paper. Drizzle with olive oil and sprinkle with fine cornmeal.

Lightly flour a surface and divide the dough in half. (It will be sticky and loose.) Roll out dough into a very large rectangle and transfer to prepared baking sheet. Press down evenly. Using your fingertips, make several dimples in the dough.

Cover and let rise for 30 minutes. Halfway through the rising time, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Once risen, smear dough with ricotta cheese. Pour the sautéed vegetable mixture on top, and spread in an even layer. Sprinkle with feta and mozzarella cheese.

Bake for 30 minutes or until the edges are golden. (If it browns too quickly, cover loosely with a sheet of parchment paper.) Remove from oven and brush top again with olive oil. Allow to cool before slicing into squares.