1 x ball pizza dough or pizza base
2 x good tablespoons of homemade or bought pesto
1 x tablespoon of sour cream or cream
1/2 small zucchini, thin sliced
3 thin slices of purple cauliflower – I just cut down through the whole cauliflower so you have cauliflower discs if you like and then cut the discs up into florets
1 x handful of baby spinach leaves, sliced
8 x anchovies, torn apart
1 x teaspoon chilli flakes
1/2 ball of buffalo mozzarella, torn into pieces
Spread pesto over the base of the pizza, right to the edges. Then spread cream on top. This just gives the pizza more moisture.
Place your zucchini and cauliflower on the base and then sprinkle with the baby spinach and chilli flakes. Add anchovies if you’re using them and top with your mozzarella cheese.
Cook for 10 – 15 minutes in a 180 degree oven or until cooked. I use my Weber with the pizza stone to cook my pizzas and they always come out with a perfectly crispy base and golden on top.
Recipe from Slow Sundays