Place the grated courgette in a sieve and lightly salt it. After 15 minutes roll it in a towel to squeeze out any excess water. Combine in a bowl with all the other ingredients of the courgette pizza dough base in the food processor. Cover with cling film and leave to chill and rest for 20 minutes in the fridge. Divide the dough into 4.
Preheat the oven to 220°C/ 425°F/ Gas mark 7.
On a lightly floured work surface, roll out the courgette pizza dough into roughly 20 cm/ 8 inch rounds. Use the lid of a saucepan as a template. Transfer onto an oven tray lined with nonstick baking paper.
Spread over the tomato sauce followed by the prepared vegetables. Top with grated Cheddar cheese. Bake for 10 minutes or until the vegetables are soft and the cheese has melted. To serve the Denise Phillips way: Garnish with sprigs of basil.
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