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Preheat oven to 200 °C (400 °F).
In a large skillet set over high heat, cook eggplant and zucchini slices in a single layer, adding a little oil with each layer. Set aside.
Blanch broccoli in boiling water for 2 minutes. Drain and set aside.
In a bowl, combine tofu and mozzarella. Set aside.
Place pizza dough on 2 parchment-lined baking sheets. Brush crust with sundried tomato pesto.
Top pizza with eggplant and zucchini slices. Season with salt and pepper.
Sprinkle tofu and grated cheese mixture onto pizza, finish with broccoli florets and bake for about 18 to 20 minutes.
Top with fresh basil leaves and drizzle with spicy oil before serving, if desired.
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