Three Cheese Veggie Pizza Kit

1. Turn oven on to 400°F with one rack in the centre and one 6 inches from the top. Brush two baking sheets with 1/2 tbsp. olive oil each and a light layer of flour. With remaining flour lightly sprinkle on dry counter. With a rolling pin, roll dough into 1/4 inch ovals. Poke holes all over dough with a fork. Transfer to baking sheets, placing one on each rack. Cook for 57 minutes, until starting to bubble. Swap baking sheets, and cook for 46 more minutes until light golden. Monitor closely to prevent burning.

2. Pick basil leaves and tear into 1 inch pieces. Cut bell pepper in half and remove stem and seeds. Dice into 1/2 inch pieces. Thinly slice tomato into 1/4 inch thick slices. Tear bocconcini in half.

3. Remove leaves from stem of lettuce. Roughly chop into 1 inch pieces In a large bowl, combine Caesar dressing, lettuce and one-third of the parmesan cheese. Season to taste with lemon juice, salt and pepper. Mix well and set aside.

4. Remove trays from oven and turn broiler on to 500°F. Carefully flip both pizza bases and spread roasted pepper tomato sauce evenly overtop, leaving a 1 inch crust. Top with tomatoes, peppers, mozzarella, bocconcini and remaining parmesan. Transfer one pizza to top rack and broil for 13 minutes, or until cheese and crust are golden. Monitor closely to prevent burning. Repeat broil step with remaining pizza.

5. Drizzle balsamic reduction over pizzas and garnish with basil. Season to taste with red pepper flakes. Slice pizza into wedges and serve with Caesar salad on the side. Enjoy!