Doc V's Healthy Kitchen

I was used to shop weekly in the big supermarket in Siena and an occasional shopping in the local stores. Since the lock down I feel so lucky with 2 local grocery shops, fish is now frozen instead of fresh and the choice of vegetables and fruit is less abundant but fresh.

Rectangular puff pastry was stored in my little freezer. A few tomatoes, 3 round courgettes, 4 garlic cloves, the leftover of the pumpkin (remember 1/4 of a small pumpkin wrapped up in aluminium foil with a drizzle of olive oil ), 200 grams of mozzarella, 1 small can of anchovies, 1 table spoon of dried basil, a handful of fresh oregano, pepper and salt are the ingredients for our evening meal.

Slice the tomatoes and the courgettes. Chop the garlic. Remove the soft pumpkin from the skin. Mix with some of the chopped garlic, a few oregano leaves, pepper and salt. Spread the puree on the puff pastry. Spread the tomatoes, courgettes, the chopped garlic, oregano leaves and the anchovies (with oil). Season with pepper and salt. Spread the sliced mozzarella. Finish with the dried basil.

Bake in the oven at 180° for 25-30 mins, until the pastry is crispy.

Serve with some spicy oil.