Baked Vegetable & Shrimp Panzerotti
"A vibrant, golden-baked fusion of Italian tradition and seaside freshness, packed with nutrient-rich greens and succulent shrimp."
Instructions
Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
Heat the olive oil in a skillet over medium heat. Add the broccoli, mushrooms, and zucchini, season with salt and black pepper, and sauté for 5–7 minutes until tender and lightly golden. Remove from heat and allow to cool slightly.
On a lightly floured surface, roll out the pizza dough and divide it into 6 equal portions.
Spread a small spoonful of tomato sauce in the center of each dough portion, keeping the edges clean.
Sprinkle mozzarella cheese over the sauce, then top with the sautéed vegetables and chopped shrimp.
Fold the dough over the filling to form a half-moon or roll into a sealed log. Press the edges firmly to prevent leaking.
Arrange the panzerotti on the prepared baking tray and bake for 18–22 minutes, until golden brown and fully cooked.
Remove from the oven and garnish with halved cherry tomatoes before serving warm.