Preheat the oven to 220°C and line a baking sheet with parchment paper.

2

Roll the pizza dough out on the baking sheet to a nice round or oval shape.

250g ready-made pizza dough

3

Spread the tomato passata evenly over the dough, leaving a border. Sprinkle the sauce with the dried oregano.

150ml tomato passata

1 tbsp dried oregano

4

Distribute the courgette ribbons and pepper strips over the sauce. Then place the mozzarella slices among them.

1 small courgette, cut into thin ribbons

1 red bell pepper, cut into strips

1 ball of buffalo mozzarella (125g), sliced

5

Slide the pizza into the middle of the oven and bake for 15 to 20 minutes until golden brown and crispy.

6

Remove the pizza from the oven, drizzle with a little olive oil, and garnish immediately with fresh basil leaves before serving.

A handful of fresh basil leaves

Vegetarian Pizza with Fresh Mozzarella and Basil

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