Cut ¾ inch off top of each garlic bulb, cutting through top of each clove. Discard tops. Wrap bulbs individually in aluminum foil; place on sheet pan.
Spread zucchini, eggplant, onion and bell pepper strips evenly in shallow roasting pans. Drizzle with oil; sprinkle with oregano, salt and pepper.
Roast garlic and vegetables in 425°F oven 25 minutes, stirring vegetables twice. Transfer vegetables to bowl; cool. Continue roasting garlic 20 minutes longer.
Unwrap garlic; cool slightly. Squeeze garlic into bowl; mash until smooth. Add to vegetables; toss to mix well. Yield: Approx. 5¼ pounds.
For each pizza: Pound 5 ounces veal to 1/8-inch thickness, if necessary. Season with salt and pepper. Cook in 1 teaspoon oil over medium-high heat 1 to 2 minutes for medium-rare doneness, turning once. Cool veal; cut into 1½ x ¾-inch strips.
Roll out 10 ounces dough to 12-inch circle. Spread with 2 ounces Pizza Sauce; top with 7 ounces Roasted Vegetables and 2 ounces cheese. Top with veal strips.
Place pizza on preheated pizza stone in 500°F to 550 F oven. Bake 5 to 6 minutes. Remove from oven. Sprinkle with 1 tablespoon basil.