Gluten-friendly option: pizza bases are replaced with GF pizza bases.
2. Spread pizza bases with sauce (to taste) and top with even amounts of toppings and olives. Cook in oven for 10 minutes, or until sausage is cooked through.
3. Ribbon carrot. Toss with remaining vegetable toppings and Italian leaves (see notes).
4. Crush 1/2 garlic clove into yoghurt. Add enough water to make into a drizzling consistency. Season with salt and pepper.
5. Serve pizzas with a drizzle of aioli on top and a side of salad.
Toss salad with dressing of choice if preferred.
Gluten friendly option - pizza bases are replaced with GF pizza bases
red onion 1/2
corn cob 1
spanish chorizo sausages 300g
spelt pizza bases 4
pizza sauce 1 jar
sicilian olives 1/2 tub
Italian mixed leaves 1/2 bag (100g)
natural yoghurt 1/4 cup (60g)
From your pantry:
salt, pepper, garlic (1/2 clove)