Homemade margherita with grilled veggies and prosciutto

Put the baking sheet in the oven and heat it to 240 °C (top heat). A really hot sheet gives you a crispy crust.

Slice the zucchini into thin rounds and the bell pepper into thin strips. Crush the garlic and stir it in the bowl with 1 tbsp of olive oil, salt and pepper, then toss the veggies in it.

Carefully take out the hot baking sheet, spread the veggies on it and roast them for 8 min, flipping them halfway through. Then move them back to the bowl.

Mix the 70 g of crushed tomatoes with salt and pepper. Use only 250 g of the dough (half), roll it thin into a big circle on floured parchment paper, and put the rest of the dough in the fridge.

Spread the tomato sauce over the dough, leaving a 1 cm border. Tear the mozzarella into pieces and scatter it, then add the grilled veggies.

Put the empty sheet back in the oven at 240 °C for 2 to 3 min so it's scorching hot again while you finish topping.

Slide the pizza with its parchment paper onto the hot sheet and bake for 10 min, until the edges are golden and the mozzarella is melted. Drizzle with the rest of the olive oil as soon as it comes out.

Lay the torn prosciutto and the basil leaves over the hot pizza. Slice and serve right away.