Recipe by Alessandra Avallone from Fior di pizza Photography: Francesca Moscheni For 2-4 servings Preparation: 20 minutes Cooking time: 20 minutes (vegetables), 20 minutes (pizza) 400 g (14 oz) basic or wholemeal pizza dough (see basic recipe) 150 g (5 ¹/₂ oz) tomato purée 1 white onion 2 baby carrots 1 aubergine/eggplant ¹/₂ red pepper/capiscum ¹/₂ yellow pepper/capiscum 2 courgettes/zucchini 8 small mozzarelle 1 bunch of fresh basil 1 tbsp sherry vinegar extra virgin olive oil salt freshly ground pepper Preheat the oven to 200 ºC (400 ºF). Peel the vegetables and cut them into large pieces. Season them with 2-3 tablespoons of extra virgin olive oil and spread them on a baking tray lined with parchment. Cook the vegetables in the oven until they are tender (approximately 20 minutes). While they are still hot, season them with salt, pepper and the sherry vinegar. Raise the oven temperature to 220 °C (430 °F). With your hands or a rolling pin flatten and stretch out the dough on a floured work surface forming a disc roughly the same size as the pizza stone. Spread with a thin layer of the tomato purée. Transfer the dough to the preheated pizza stone and bake for 20 minutes or until it is well cooked and golden. Top with the mixed vegetables and return it to the oven for a few minutes to heat through. Once removed from the oven you may top the pizza with fresh mozzarella (divided in half) drizzled with extra virgin olive oil and seasoned with pepper and basil leaves. If you omit the cheese, this pizza is perfect for vegans.