What night is it? Pizza night, naturally. But that doesn't mean you need to break your run of good-eating. This homemade, veg-heavy pizza is cooked and cut in just 30 minutes for fresh slices of wholesomeness. It's a bit like a baked antipasto board and we can't get enough – better make two.
Preheat oven to 200°C fan-forced. Thinly slice zucchini into rounds. Peel and crush garlic. Finely grate lemon zest.
Place zucchini, garlic, lemon zest, capers, artichokes, 2 teaspoons artichoke oil (from container), salt and pepper in a bowl and mix to combine.
Place pizza base on a baking tray. Spread with caramelised onion and sprinkle with mozzarella.
Top pizza with zucchini mixture, spoon over ricotta and sprinkle with pine nuts. Bake for 20–22 minutes or until golden brown and crisp. While pizza is cooking, continue with step 5.
Juice lemon. Place lemon juice, olive oil, salt and pepper in a bowl big enough to fit salad and mix to combine. Pick dill fronds from their stems and add to bowl with rocket. Toss to combine.
Slice pizza into wedges and serve with rocket salad.