Preheat the oven to 200C / 425F. Line a baking tray with a non-stick sheet or parchment paper.
Cut your peppers and zucchini into thin slices, place them on the baking tray and bake in the oven for 10 minutes to soften slightly as you make the sauce.
To make the tomato sauce, mince the garlic and soften over low heat in a medium saucepan with the oil.
After a minute or so, add the tomatoes along with the herbs, vinegar, black pepper, and Worcestershire sauce (if using) and stir to combine.
Increase the heat to a rolling simmer and cook for 15 minutes, stirring every so often.
In the meantime, remove the peppers and zucchini slices from the oven and transfer to a plate.
Lay the flatbreads on your baking tray, once the sauce is cooked, spread the tomato sauce over the flatbreads leaving a crust edge.
Sprinkle on the mozzarella, layer on the vegetable slices, and finish with the basil leaves.
Place the tray back in the oven and bake for 10 minutes. The cheese will have melted and the edges will have began to crisp.