These wholemeal pizza bases are topped with a colourful palette of rich tomato reds, pretty onion purples and a smattering of green pesto. Top it off with Serrano Ham and fresh creamy fetta, and we’re calling this the official must try pizza of the season.

2 wholemeal pizza bases
2 sachets tomato paste
2 tomatoes, sliced
1/2 red onion
75g fetta cheese, crumbled
200g Serrano ham
2 tablespoons traditional pesto
Mixed salad leaves, washed (served as a side)
1 tablespoon balsamic vinegar

2 wholemeal pizza bases 2 sachets tomato paste 2 tomatoes, sliced 1/2 red onion 75 g fetta cheese, crumbled 200 g Serrano ham 2 tablespoons traditional pesto 1 tablespoon balsamic vinegar

1. Preheat the oven to 220°C/200°C fan-forced.

2. Place the tomato paste into a small bowl. Add the balsamic vinegar and a drizzle of olive oil and stir until well combined. TIP: Adding balsamic vinegar to tomato paste gives it a sweeter, deeper flavour!

Place the wholemeal pizza bases rough side down on a flat surface. Spread the tomato paste mixture across the base of each pizza using the back of a spoon.

3. Top the pizza with the tomato slices, the red onion and the Serrano ham. Crumble over the fetta.

4. Place the pizzas in the oven directly on the wire racks and cook for 10 minutes, or until the bases are crispy and the fetta cheese is golden. Remove from the oven and spoon dollops of traditional pesto on top.

5. In a large bowl, add the mixed salad leaves. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat.

6. Cut the Serrano ham and pesto pizza into slices and divide between plates.

Serve with the salad on the side.