1. Set oven to 220°C.

 Slice paprika and ribbon courgettes. Drain and quarter artichokes. Toss with 1 tsp oregano, 1/2 tbsp balsamic and 1/2 tbsp olive oil.

2. Place pizza bases on a lined oven tray and spread with pizza sauce. Top pizzas with sliced bocconcini and dressed toppings (any extra toppings can be tossed through the salad).

3. Bake pizzas for 6-8 minutes, or until golden brown and cheese is bubbly.

4. Slice pear. Toss with baby spinach and rocket, 1/2 tbsp balsamic vinegar and 1 tbsp olive oil.

5. Tear basil leaves and scatter over top of pizzas. Serve with salad.

Notes:
Pizza bases can be frozen and used later if needed.

Gluten friendly option - GF pizza bases.

Red paprika 1
courgettes 2
artichokes 400g

Spelt pizza bases 4
Pizza sauce 1 jar (250ml)
Bocconcini 1/2 tub

pear 1
Baby spinach & rocket 1 bag (120g)

basil 1 packet

From your pantry:
olive oil, balsamic vinegar, dried oregano