Gluten-friendly option: gluten free pizza bases
2. Spread pizza bases with pizza sauce and divide toppings between pizzas, dotting with bocconcini last. Season with dried oregano. Bake in oven on trays for 8-10 minutes, or until cheese has melted and toppings are golden.
3. Slice cucumber and capsicum. Whisk together 1 tbsp balsamic vinegar and 2 tbsp olive oil. Layer vegetables on a plate and drizzle over dressing.
4. Roughly tear basil leaves and scatter over pizzas (see notes).
5. Slice pizzas and serve with side salad.
Any leftover toppings and basil can also be added to the salad.
Gluten-friendly option: GF pizza bases
sliced mushrooms 200g
cherry tomatoes 1 punnet
spelt pizza bases 4
pizza sauce 1 jar
baby bocconcini 1 tub
lebanese cucumber 1
yellow capsicum 1
basil 1/2 bunch
From your pantry:
olive oil, dried oregano, balsamic vinegar