Goat’s Cheese and Roasted Courgette Pizza

Method: Once the roasted courgette has defrosted, marinate it in a tablespoon of extra virgin olive oil, some oregano leaves and salt to taste, then set aside. Place the finished caramelised onion on a slice of white bread, then alternate layers of sliced goat’s cheese, slices of the marinated roasted courgette and chopped cherry tomatoes. Place the courgette and goat’s cheese flatbread on a baking tray and cook under the grill for five minutes until golden brown and the bread is crispy. Remove the flatbread from the oven and add Genovese pesto to taste. Serve with a cherry tomato salad and fresh parsley