2 gluten free pizza base (pack GF pitta breads)
For the tomato sauce
2 tbsp olive oil
1 tbsp garlic infused oil
400g tin plum tomatoes
1 tbsp finely chopped fresh oregano
freshly ground black pepper
For the zucchini topping
2 zucchini, cut into matchsticks
150g/5½oz feta, crumbled
1 unwaxed lemon, very thinly sliced
2 fresh rosemary sprigs, leaves picked
Serves - 4
To make the tomato sauce, heat the olive oil in a frying pan over a medium heat and add the tomatoes and oregano, breaking up the tomatoes with a wooden spoon.
Season with salt and pepper, add the garlic infused oil and simmer for 30 minutes, or until thickened.
Mash the tomatoes with a potato masher to get a smoother sauce, if necessary.
Preheat the oven to 200°C/180°C Fan/Gas 6.
To make the zucchini topping, sprinkle the zucchini with salt and leave in a colander for 30 minutes.
Rinse thoroughly, then squeeze them dry with kitchen paper.
Arrange the zucchini on two of the bases. Top with the feta, lemon and rosemary.
Bake the pizzas for 8–10 minutes, or until the cheese has melted and they are cooked. Serve.
Recipe adapted from: Good Food