Roasted Vegetable and Mozzarella Flatbread

Instructions

1. 1

   Heat the oven to 220°C conventional / 200°C fan / 425°F. Use four ready-made flatbreads weighing about 100 g each, checking that they contain no animal fat, and low-moisture mozzarella explicitly labelled as made with vegetarian or microbial rennet.

2. 2

   Wash the fresh vegetables and basil. Deseed the pepper and cut into thin strips, slice the zucchini into 5 mm half-moons, cut the onion into thin wedges and halve the tomatoes. Toss the vegetables with 2 tablespoons olive oil, the oregano, salt and black pepper. Spread across two large baking trays in a single layer.

3. 3

   Roast for 20–25 minutes, stirring and swapping the trays halfway through, until the vegetables are tender and lightly browned. Meanwhile, mince the garlic and mix with the remaining 1 tablespoon olive oil; grate the mozzarella.

4. 4

   Transfer the roasted vegetables to a bowl, leaving excess liquid behind, and carefully wipe the trays dry. Arrange two flatbreads on each tray. Brush with the garlic oil, sprinkle with half the mozzarella, distribute the vegetables evenly and finish with the remaining mozzarella.

5. 5

   Bake for 8–10 minutes, swapping the trays halfway through, until the flatbread edges are crisp and the cheese is melted and bubbling. Tear the basil over the tops, cut into pieces and serve one flatbread per person.