Start with the base; stir the yeast, flour, salt and some pepper in a bowl. Make a well in the centre and pour in the water and oil. Stir gradually until you have a soft dough. Mix the dough for about 10 minutes (on a worktop covered with some flour) until its firm and elastic. If it becomes too dry, add some warm water. Place the dough in a greased bowl, then cover it and leave to rise until the volume has doubled.
Prepare the tomato sauce; pre-heat the BBQ for 2-3 minutes with the Chef or Paella Pan in place. Fry the shallots and garlic for a minute then add the tomatoes and oregano. Leave to cook (low heat) and add extra herbs if desired. Remove from the heat and let the sauce cool down.
Drizzle the aubergine with some oil, salt and pepper and grill along with the pepper, turning regularly. Once the pepper is slightly charred remove and place in a plastic sandwich bag. Leave for about 10 minutes. Peel the skin off the pepper and cut into long strips.
Split the dough into two pieces. Roll out into two nice round pizzas, using flour to prevent sticking. Place onto a dusted pizza lifter for easy sliding onto the pizza stone. While you assemble your pizzas get the BBQ ready. Add the pizza stone to the cooled BBQ, place the lid on and pre-heat for 3-4 minutes.
Cover the pizza with tomato sauce and leave about 1cm around the edge. Divide the pepper, aubergine, onion, corn and sausage over the pizza. Top each pizza with the grated cheese then slide on to the pizza stone. Cook with the lid on for about 4 to 5 minutes until the cheese has melted and the base is golden brown.