NZ Pesto Roasted Vegetable Pizza

While the veggies are roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chopped tomatoes, Italian herbs and vegetable stock. Simmer until heated through and thickened slightly, 3-4 minutes. Remove from the heat.

When the pesto veggies have finished roasting, carefully remove the wire rack from the oven and place the pizza bases on the rack, rough side down. Use the back of a spoon to spread evenly with the pizza sauce and top with the pesto roasted veggies. Sprinkle with the shredded Cheddar cheese.

Bake the pizza on the rack until the cheese is melted slightly and the pizza base is crisp, 10-12 minutes. TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.

While the pizza is baking, thinly slice the red onion. Wash the frying pan and return to a medium heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes.