This DIY, meat-free pizza is a love letter to the season's sweet produce. We're talking plump cherry tomatoes, peppery rocket and lovely ribbons of zucchini. The only cooking here is melting some cheese over the pizza base – everything else is nothing but freshness.
Preheat oven to 200°C fan-forced. Place pizza base on a lined baking tray and sprinkle with mozzarella. Spoon over ricotta.
Bake pizza for 16–18 minutes or until base is crisp and cheese has melted. While pizza is baking, continue with step 3.
Halve cherry tomatoes. Roughly chop olives. Pick basil leaves from their stems and and roughly chop.
Place tomatoes, olives and basil in a bowl with ½ the olive oil, ½ the balsamic vinegar and a good pinch of salt and pepper. Toss to combine.
Using a vegetable peeler, peel zucchini into ribbons. Place in a bowl with rocket, remaining oil and remaining vinegar and toss to coat. Season with salt and pepper.
Cut pizza into pieces and spoon over tomato mixture. Serve with zucchini salad.