• Preheat oven to 220°C/200°C fan-forced. Thinly slice zucchini, tomato and onion into rounds. Place on a lined oven tray (if your oven tray is crowded, divide veggies between two trays). • Drizzle veggies with olive oil, season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until just tender, 10-15 minutes.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil with the butter over medium-high heat. Cook garlic until fragrant, 1 minute. Add light cooking cream and cook until slightly thickened, 2-3 minutes. • Season to taste, then remove from heat and set aside.

• Lay pizza bases on a flat surface, rough-side down. • Spread white sauce across the bases with the back of a spoon. Top evenly with roasted veggies and baby spinach. Sprinkle with grated Parmesan cheese. • Transfer pizzas to wire oven racks. Bake until cheese is melted and golden, 10-12 minutes (baking the pizzas on the racks helps the bases crisp up. You can place an oven tray underneath to catch any drips!). Little cooks: Take the lead by spreading the sauce over the pizzas and adding the toppings! Be careful, the sauce is hot!

• While pizzas are baking, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add rocket leaves. Toss to coat. • Season pizza bianca with pepper, then divide between plates. Serve with rocket salad. Little cooks: Help mix the dressing and toss the salad!