Very Veggie Pizza

You know all those veggies you bought last week with dreams of a week of healthy meals? (Ha!) Put 'em on a pizza today, instead of putting 'em in the trash tomorrow!

1 small zucchini, thinly sliced
½ small white onion, cut into thin wedges
1 small yellow bell pepper, seeded, deribbed, and cut into long thin strips
2 tbsp extra-virgin olive oil
1 tsp dried oregano
¼ tsp kosher salt
½ tsp red pepper flakes
1 (12-inch) Boboli pizza crust
1 jar (6-oz) marinated artichoke hearts, well drained and halved
2 plum tomatoes, cored and thinly sliced
1/3 cup halved and pitted canned ripe black olives
2 cups (8-oz) coarsely shredded whole-milk or part-skim, low-moisture mozzarella cheese

Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack. Preheat the oven to 500 degrees.
While the oven is heating, place the zucchini, onion, and bell pepper in a medium bowl. Toss the vegetables with the olive oil, oregano, salt, and red pepper flakes. Set aside.
Remove the Boboli from the plastic bag and set aside the packet of tomato sauce. Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
To top the pizza: Spread the pizza sauce over the crust, leaving a 1-inch border. Arrange the vegetables evenly over the sauce. Scatter the artichokes over the top. Arrange the tomatoes in a single layer over the vegetables. Scatter the olives over the top. Distribute the cheese evenly over the vegetables.
Place the pizza in the oven on the rack or stone. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn't drop too much.) Bake the pizza until the crust is crisp and a deep golden brown and the cheese is golden, 10 to 12 minutes. Slice the pizza into wedges and serve immediately.