
Did you say pizza? We sure did, and the best bit is that you don't even need to leave the house for this loaded one. Because let's be real, pizza tastes best when eaten in your PJs, maybe even on the couch with a movie. Recent harsh weather conditions have impacted some of the veggies grown by our farmers. We've replaced rocket with sweetcorn, and the zucchini may be a little smaller than usual. The recipe will be just as fresh and delicious!
1
zucchini
1 packet
diced bacon
(May be present: Soy, Milk)
1 punnet
cherry tomatoes
2
pizza bases
(Contains: Gluten, Wheat May be present: Soy, Sesame)
1 packet
pizza sauce
1 tin
sweetcorn
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame)
2 packet
Cheddar cheese
(Contains: Milk)
olive oil
1 drizzle
balsamic vinegar

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini. • Drain sweetcorn.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat • Cook diced bacon, cherry tomatoes and zucchini, breaking bacon up with a spoon, until golden and softened, 4-5 minutes.

• Lay pizza bases on a flat surface, rough-side down. • Spread pizza sauce evenly across bases with the back of a spoon. Sprinkle with shredded Cheddar cheese. Top with bacon, sweetcorn, tomatoes and zucchini. • Place directly on wire rack in oven. Bake until cheese is melted and golden, 10-12 minutes.
TIP: Baking the pizza directly on the wire rack helps the base to crisp up.
TIP: Place an oven tray underneath the wire rack to catch any drips!

• Slice bacon and zucchini pizza. • Season, then drizzle with garlic sauce to serve.