Minipizzas with zucchini and roasted peppers

Name: Minipizzas with zucchini and roasted peppers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (314 ml) Roasted peppers; 1 (approx. 150 g) Courgette; 1 Onion; 1 Garlic clove; 1 package (400 g) fresh pizza dough (refrigerated shelf); 7-10 Tbsp Sea salt, pepper; 2-3 TABLESPOONS Olive oil; 1⁄2 bunch/pot of oregano; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (314 ml) Roasted peppers
1 (approx. 150 g) Courgette
1 Onion
1 Garlic clove
1 package (400 g) fresh pizza dough (refrigerated shelf)
7-10 Tbsp Sea salt, pepper
2-3 TABLESPOONS Olive oil
1⁄2 bunch/pot of oregano
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Drain the roasted peppers. Clean and wash the zucchini and slice or cut lengthwise into very thin slices.
2
Peel onion and garlic. Cut onion into thin strips, garlic into thin slices.
3
Take the dough out of the fridge and unroll it. Cut into 8 strips (each approx. 12 x 9 cm) and roll out slightly more oval. Place them side by side on the baking tray.
4
Cover pizzas with paprika, zucchini, onion and garlic. Season with salt and pepper. Drizzle with oil. Bake in a hot oven for about 10 minutes.
5
Meanwhile, wash the oregano, shake dry and pluck off the leaves. Remove the pizzas and sprinkle with oregano.