Pesto Pizza with Mozzarella, Tomato, and Zucchini

Ingredients

1 Gluten Freedom Fancier Sourdough Pizza Base

1/2 cup pesto sauce

1 1/2 cups mozzarella cheese

1 medium tomato

1 small zucchini

1 tsp chili flakes

Salt and pepper (to taste)

Fresh basil leaves (optional, for garnish)

Method

Preheat your oven to 220°C

Once the oven is preheated, evenly spread the pesto sauce over the pizza base, sprinkle the mozzarella over the pesto and arrange the sliced tomatoes and zucchini on top of the cheese.

Bake for 12-15 minutes or until the edges of the pizza are golden brown.

Once cooked sprinkle chili flakes over the top and add salt and pepper to taste. Drizzle a little olive oil for extra richness.

Enjoy!