Mini chef
Utensils
Apron
baking paper
Baking tray
Brush
Garlic press
Knife
Oven mitts
Paring knife
Tablespoon
Timer
Cutting board
Kitchen scales
Mandolin
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vegetables
Shave the courgettes lengthwise into approx. 4 mm slices. Halve the pepper, remove the seeds and cut each half into thirds. Place the vegetables on two baking trays lined with baking paper. Mince the garlic, mix with the oil, brush over the vegetables. Remove the rosemary needles, sprinkle on top with the salt.
To roast
Approx. 30 mins. in an oven preheated to 180°C (convection). Remove the vegetables, allow to cool slightly. Leave the oven on.
To assemble
Roll out the dough and cover with the tomato puree. Spread the vegetables over two-thirds of the dough, leaving the top third free. Tear the mozzarella into pieces, spread on top of the vegetables, season.
Pizza roll
Roll up the dough from the long, filled edge, place seam-side down on a baking tray lined with baking paper.
To bake
Approx. 40 mins. in the preheated oven. Remove from the oven and leave to rest for approx. 5 mins., cut into slices.
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