Preheat the oven to 180°C (160°C fan-forced). Line two large baking trays with baking paper.
Using a fork, whisk together the olive oil, vinegar, garlic and chilli flakes (if using) in a large bowl. Add the zucchini and season with freshly ground black pepper. Toss to combine, then set aside, tossing occasionally.
Lay two mountain breads side by side on each tray and sprinkle evenly with half the cheese. Place the remaining breads on top to cover. Spoon over the chopped tomato and sprinkle with the remaining cheese. Bake for 15-20 minutes or until the breads are crisp and the cheese is melted, bubbling and golden.
Add the carrot and salad leaves to the zucchini mixture and toss to combine. Serve alongside the pizzas.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||30.9 g|
|- Saturated fat||18.1 g|
|Total carbohydrates||32.8 g|
|- Total sugars||7.1 g|