Open the tin, remove the rolls. Put 2 rolls covered in the refrigerator (for the pizza the next day). Place 2 rolls on top of each other and roll out into a circle (18 cm Ø) on a floured work surface.
Place on a baking tray lined with baking paper. Wash the rosemary and pluck the needles in clusters. Chop half finely. Mix the strained tomatoes, tomato paste and chopped rosemary. Season with salt and pepper.
Spread it on the pizza. Clean, wash and halve the zucchini and cut into thin slices. Clean, wash and cut the peppers into fine strips. Heat the oil in a small pan. Fry the zucchini and peppers in it while turning.
Halve the olives, add to the vegetables and spread on the pizza. Crumble feta cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove the pizza and garnish with rosemary.