Pesto & Caramelised Onion Pizza

Place the wholemeal pizza bases smooth-side up on a flat surface and use the back of a spoon to spread evenly with the pizza sauce. Top the pizza with the zucchini ribbons. Sprinkle with the shredded Cheddar cheese. TIP: Make sure to spread the ingredients evenly over the pizza base to prevent a soggy base!

Place the pizzas directly on the wire racks and bake for 10 minutes, or until the cheese is melted slightly and the base is crispy. TIP: Placing the pizzas directly onto the wire racks helps the base get crisp. TIP: Bake the pizzas in two batches if necessary.

While the pizzas are in the oven, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the balsamic vinegar (for the onion), water (see ingredients list) and brown sugar and mix well. Reduce the heat to medium-low and cook for a further 3-5 minutes or until dark and sticky. Transfer to a small bowl.

In a medium bowl, combine the balsamic vinegar (for the salad), honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with a pinch of salt and pepper and mix well. Add 1/2 the rocket leaves and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

Once the pizza is finished, spoon over the traditional pesto and caramelised onions.