Homemade grilled veggie and fresh goat cheese pizza

Turn the oven to 220 °C with top and bottom heat, with the baking sheet inside so it heats up. Meanwhile, prep the veggies.

Slice the zucchini into 5 mm rounds, the yellow bell pepper into thin strips and the red onion into thin slices.

Heat 1 tbsp of olive oil in the skillet over high heat. Add all the veggies with the salt and pepper, and brown them for 10 min, stirring now and then.

Mash the peeled tomatoes with the fork in the bowl. Add the oregano, salt and pepper, then stir.

Unroll the dough onto the parchment paper and roll it thinner if needed. Spread the tomato sauce, leaving a 1 cm border, then scatter the grilled veggies. Drizzle 1 tsp of olive oil over the crust edges.

Slide the pizza, parchment paper and all, onto the hot baking sheet. Bake for 12 to 15 min, until the edges are golden and the bottom is cooked through.

Take the pizza out, crumble the 150 g of fresh goat cheese over it, then put it back under the broiler for 2 min. Stop when the goat cheese is lightly golden.

Take the pizza out and drizzle it with the rest of the olive oil. Let it rest 1 min, then slice.