Easy Cheddar, Fetta & Pesto Pizza

• Lay pizza bases on a flat surface, rough-side down. Spread evenly withpizza sauce using the back of a spoon. • Sprinkle evenly with shredded Cheddar cheese, then top with zucchini. Crumble over fetta cubes, then drizzle with olive oil. • Bake pizzas directly on a wire rack in oven until cheese is melted and golden, 10-12 minutes (use two wire racks if your pizzas don't fit).

TIP: Placing the pizzas directly on the wire rack helps the bases crisp up.

• While the pizzas are baking, heat a medium frying pan over medium heat with a drizzle of olive oil. • Cook onion, stirring regularly, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar (for the onion), the brown sugar and a dash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Meanwhile, combine spinach & rocket mix with a drizzle of olive oil and balsamic vinegar (for the salad) in a medium bowl. Season, then toss to coat.