What you will need:
1 red, 1 yellow and 1 orange pepper, each deseeded and sliced
2 medium courgettes, halved lengthways and diagonally sliced
2 small red onions, peeled and cut into wedges
1 garlic clove, crushed
2 tbsp dried oregano
2 tbsp olive oil
Salt and freshly ground black pepper
300g tomato and herb pizza sauce
5 oregano Dina Paninette® (or any other variety)
150g mozzarella, drained and diced
Fresh oregano leaves, to garnish
Dina Foods Paninette®
Prep time: 15 Mins | Cooking Time: 50 Mins | Servings: 5
Flatbreads make great bases for pizzas as they give a lovely thin and crispy base every time – so it’s worth always having a pack on hand for a quick meal. Perfect for feeding hungry kids or for a pizza night with friends.
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss the peppers, courgette and onions in a shallow roasting tin with the garlic, dried oregano and olive oil. Season with salt and freshly ground black pepper and roast for 20-25 minutes until tender and lightly charred in places, turning once.
Place the Paninette® on 2 large baking sheets. Spread each one with one fifth of the tomato and herb pizza sauce leaving a 2cm border.
Scatter the roast vegetables evenly over each Paninette® and dot with the diced mozzarella.
Bake for 10-15 minutes until the cheese is melted and the Paninette® is crisp around the edges. Serve garnished with fresh oregano leaves.
Instead of the pizza sauce why not try red or green pesto or sun-dried tomato paste? Or make your own sauce by simmering 300g passata in a small pan with some fresh or dried herbs of your choice (basil, thyme, or oregano all work well). Simmer for a few mins until thickened then season to taste.
For larger pizzas to share use 3 large Paninette® instead.
For a change of topping to the roasted vegetables, try thinly sliced red onions with crumbled feta, black olives and a sprinkling of crushed chilli flakes. Top the baked pizzas with rocket leaves.