Brush zucchini and eggplant slices with olive oil and sprinkle with salt and pepper.
Grill until tender and golden brown, about 4 min per side. Transfer to platter.
Prepare Pizza dough by following package instructions. Spread tapenade over dough followed by grilled zucchini, eggplant slices, and Semi-Dried Tomatoes. Sprinkle with oregano and crushed red pepper. Drizzle lightly with oil and sprinkle with Fontina and Pecorino Romano.
Place pizza in oven. Bake until cheese melts, about 5 minutes. Garnish with parsley and a final drizzle of olive oil. Slice and serve.