Homemade roasted veggie and mozzarella pizza

Turn the oven to 240 °C (or all the way up, convection if you can) and put the baking sheet inside to heat up.

Cut the zucchini (25 g) and yellow bell pepper (25 g) into small dice or thin slices, the red onion (15 g) into thin slices and the cherry tomatoes (15 g) in half.

In a bowl, toss all the veggies with half the olive oil (1.5 cl) and the pinch of salt.

Spread the veggies on parchment paper set on the hot baking sheet and roast at 240 °C. Let them roast until lightly golden.

Roll each of the 2 doughs (250 g total) into a thin circle on a sheet of parchment paper, dusting them lightly with flour if they stick.

Brush both circles with the rest of the olive oil (1.5 cl). Scatter the roasted veggies, then the mozzarella (20 g) torn into small pieces, and sprinkle with oregano (5 g).

Slide the pizzas with their paper onto the scorching hot sheet and bake at 240 °C. Cook until the crust is golden and the mozzarella is melted, in two batches if the sheet is too small.