Cherry Tomato & Zucchini Pizza Bianca

Finely chop the garlic. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cooking cream and cook until slightly thickened, 2-3 minutes. Season with salt and pepper and stir to combine.

Lay the pizza bases on a flat surface, rough side down. Spread the white sauce evenly across the pizza bases using the back of a spoon. Top evenly with the cherry tomatoes, zucchini and red onion. Top with the grated Parmesan cheese and shredded Cheddar cheese.

Place the pizzas directly on a wire rack in the oven and bake until the cheese is melted and golden, 10-12 minutes (use two wire racks if your pizzas don't fit). TIP: Placing the pizzas directly onto the wire racks helps the base to crisp up.

While the pizza is baking, thinly slice the pear. In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil. Season with salt and pepper. Add the pear and rocket leaves to the dressing and toss to coat.