Speedy Basil Pesto Pizza

Place the wholemeal pizza bases on a flat surface, rough side down, and use the back of a spoon to spread evenly with the pizza sauce. Top the pizza with the zucchini ribbons. Sprinkle over 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 onto a wire rack in the oven and cook 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 to crisp up.

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 for 5-6 minutes, stirring regularly 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.

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

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