Heat oven to 400° F. In large bowl, combine all vegetables. In small bowl, combine all vinaigrette ingredients; mix well. Pour over vegetables; toss gently to coat. Place in ungreased 15x10x1-inch baking pan. Bake for 5 minutes; toss vegetables and bake an additional 5 minutes.
Meanwhile, grease 2 cookie sheets. Cut each roll of dough in half; place on greased cookie sheets. Press each dough piece into 6-inch round. Bake 10 to 12 minutes or until crust begins to brown. Top with roasted vegetables; bake 4 to 6 minutes or until crust is golden brown. Sprinkle with cheeses; bake 2 to 3 minutes longer or until cheese is melted.