Pizza Sandwichwith Roasted Veggies & Burrata

Preheat the oven to 425°F (425°F) and place a baking sheet on the middle rack.

While the oven heats, lightly flour a work surface and roll the pizza dough into a thin rectangle about 1 cm thick.

Transfer the rolled dough onto the prepared baking sheet and bake for 10–12 minutes, or until the surface is lightly golden and just set.

Meanwhile, chop the chosen vegetables (e.g., bell peppers, zucchini, red onion) into bite‑size pieces, toss with a drizzle of olive oil, salt, and pepper, and spread them on a separate baking sheet.

Roast the vegetables in the same oven for 15–20 minutes, stirring halfway, until they are tender and lightly caramelized.

Remove the baked dough from the oven and let it rest for 2 minutes; then spread a generous layer of basil pesto over the entire surface of the dough.

Evenly distribute the roasted vegetables over the pesto, followed by the fresh arugula and torn pieces of burrata.

Fold the dough in half to form a sandwich, gently press the edges together, and place it back on the baking sheet.

Bake the assembled sandwich for an additional 5 minutes, allowing the cheese to soften and the flavors to meld.

Remove from the oven, let the sandwich rest for 2 minutes, then slice into portions and serve while warm.