If using a homemade Pizza base, remember to factor this into the preparation and cook times. We strongly recommend Becky Excell’s delicious Gluten Free & Low FODMAP Pizza base recipe.
Prepare your vegetables – slice the half pepper into long strips. Cut the courgette lengthways into long slices. Heat a griddle pan (or regular frying pan if you don’t have a griddle, or use the BBQ!) and add a splash of oil.
Lightly griddle the vegetables until al dente.
Spread the Bay’s Kitchen Tomato & Basil Stir-in Sauce onto the gluten free pizza base, making sure that it is even.
Sprinkle with cheese and arrange the cooked vegetables onto the pizza.
Cook the pizza at 180 degrees for 8-10 minutes (depending on pizza base instructions/recipe you’re using).
Add fresh basil leaves and serve.