Ingredients

• 1 medium zucchini (350g), cut diagonally into slices, then in 4
• Pepper of each: red, yellow, seeded, cut into strips of 1 cm
• 1 red onion, cut into strips
• 8 cherry tomatoes with stems
• 2 tbsp olive oil
• 1 pizza dough, ready to use
• 2 tbsp pesto
• 4 slices of grilled eggplant, ready to use, cut into 4
• pepper
• Topping:
  • Basil leaves

Preparation

• Preheat oven to 220 ° C.
• In a bowl mix the zucchini, peppers, onion, cherry tomatoes and 1 tbsp olive oil.
• Roast, 15 min.
• Unroll pizza dough. Roll on floured surface until the dough is very thin (1 mm).
• Using a pastry brush to coat the bottom with pesto.
• Add the roasted vegetables and eggplant on the bottom of the pie up to 2 cm edge.
• Fold the edge inwards. Brush with a little olive oil.
• Bake 15 min.
• Serve warm or cold. Decorate with basil