• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini into rounds. Place zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat, then spread out in a single layer. • Roast until just tender, 15-20 minutes. TIP: If your oven tray is crowded, divide veggies between two trays

• While veggies are roasting, thinly slice red onion. • In a medium frying pan, heat a drizzle of olive oil over a medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. Add balsamic vinegar (for the onions), the water and brown sugar. Mix well. Cook until dark and sticky, 3-5 minutes.

• Lay pizza bases on a flat surface, rough side-down. Using the back of a spoon, spread pizza sauce evenly across bases. Top evenly with roastedveggies and caramelised onion. Sprinkle with shredded Cheddar cheese. • Place pizzas directly on a wire rack in the oven. Bake until cheese is melted and golden, 10-12 minutes. • Meanwhile, thinly slice pear. Place in a medium bowl, then top with rocket leaves and a drizzle of olive oil and balsamic vinegar. Toss to coat. Season to taste. TIP: Baking the pizzas directly on the wire rack helps the bases crisp up!

• Dress salad with a drizzle of olive oil and balsamic vinegar (for the salad). Toss to coat. Season to taste. • Crumble fetta cubes over the pumpkin and zucchini pizza. • Slice pizza, then top with some rocket salad. • Serve with remaining salad.