Roasted Pesto Veggie Pizza

Place the red capsicum, zucchini and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat then roast for 18-20 minutes, or until tender.

Transfer the roasted vegetables to a medium bowl. Add the traditional pesto and toss well to combine.

Carefully remove the wire racks from the oven. Place the wholemeal pizza bases on the wire racks, rough-side down, and use the back of a spoon to spread evenly with the pizza sauce. Top the pizzas with the pesto vegetables, then sprinkle over the shredded Cheddar cheese. TIP: Make sure to spread the ingredients evenly over the pizza to prevent a soggy base!

Bake the pizzas for 10 minutes, or until the cheese is melted and the base is crisp. TIP: Placing the pizzas directly onto the wire racks helps the base crisp up. While the pizzas are baking, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the rocket leaves and toss well to combine. TIP: Toss the salad just before serving to keep the leaves crisp.