Double Cheese & Pesto Pizza

Place the wholemeal pizza bases on the wire rack, rough-side down, and use the back of a spoon to spread evenly with the pizza sauce. Top the pizza with the zucchini ribbons. Crumble over the fetta and sprinkle with the shredded Cheddar cheese.

Bake the pizzas on the rack for 10 minutes, or until the cheese is melted slightly and the base is crisp. TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.

While the pizza is baking, heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the balsamic vinegar, the water and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky.

Once the pizza is done, top with the traditional pesto and caramelised onions.