Homemade Mediterranean veggie and mozzarella pizza

Put the baking sheet on the middle rack of the oven and preheat to 240 °C (or your oven's max) so it gets really hot.

In the mixing bowl, combine the 250 g of flour, 1 pinch of salt, 1 tbsp of olive oil and about 12 cl of warm water. Knead for 3 minutes until you get a smooth ball, no yeast: the crust will be thin and crispy.

Thinly slice the onion, cut the bell pepper into strips and the eggplant into small 1 cm dice.

Heat 1 tbsp of olive oil in the skillet over medium-high heat. Add the onion, bell pepper and eggplant, season with salt and pepper, and cook, stirring, until tender and golden.

In the bowl, mash the 200 g of peeled tomatoes with a fork. Add the oregano, 1 pinch of salt and some pepper, then stir.

Set the dough on a sheet of parchment paper. Roll it out with the rolling pin into a thin circle about 3 mm thick, right on the paper.

Spread the tomato sauce over the dough, leaving a 1 cm border. Scatter the veggies, then tear the mozzarella into pieces and lay them on top.

Slide the pizza, parchment paper and all, onto the hot baking sheet. Bake at 240 °C until the edges are golden and the cheese is melted.

Switch the oven to broil, or leave it at 240 °C, for the last 2 minutes to brown the mozzarella. Take the pizza out, pull off the paper and slice it.