Vibrant Veggie

For the basil pesto:

1. Blanch the basil leaves for 30 seconds in simmering water, drain and dip the leaves in a bowl of ice water to stop cooking. Put the drained basil leaves in a blender along with hard cheese of choice, pine nuts, garlic clove and the olive oil. Mix until you reach a nice consistency. Add salt to taste, and more olive oil if necessary. Store in fridge.

For the lemon cream cheese:

1. Put 200 g of cream cheese in a bowl and drizzle with lemon juice. Whisk well until you get a smooth cream. Transfer to a piping bag and store in fridge.

For the pizza:

1. Cut the zucchini with a mandoline slicer, and make thin slices length-ways. Next, use the mandoline to slice the purple and pink radishes thinly.

1. With a knife, cut the white radishes into quarters. Brush all the vegetables with olive oil and store in fridge if not using straight away.

1. To make the pizza, spread the dough, and then add tomato sauce and mozzarella. Bake for 60-120 seconds at 400°C in a professional pizza oven.

1. Swiftly while the pizza is hot, make nice rolls with the zucchini, and fill with cream cheese. Make flowers using the radishes and fill with cream cheese to make a flower bud. Place colour-wise on pizza, and add the small white radishes in quarters.

1. Next, dot cream cheese all over the pizza and finish off adding lemon zest and droplets of basil pesto.