• Preheat oven to 220°C/200°C fan-forced. Thinly slice zucchini and red onion into rounds. Halve snacking tomatoes. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 15 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• 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 Parmesan cheese and cook until slightly thickened, 2-3 minutes. • Season to taste, then remove from heat and set aside.

• Lay flatbreads on a flat surface. • Spread white sauce over the flatbreads with the back of a spoon. Top evenly with diced bacon, roasted veggies and the baby spinach leaves (you might need to break the bacon up a bit with your hands!). Sprinkle with Cheddar cheese. • Transfer pizzas to wire oven racks. Bake until cheese is melted and golden, 12-15 minutes. • Just before serving, combine spinach, rocket & fennel mix and balsamic vinaigrette dressing in a medium bowl. Season, then toss to coat. Sprinkle with flaked almonds.

• Season the roast veggie and bacon flatbread pizza bianca with pepper, then divide between plates. • Serve with nutty spinach, rocket and fennel salad. Enjoy!