First of all, place all of your red pesto ingredients into a blender and blitz until nice and smooth. This will make more than you need, put the rest in a jar and keep it in the fridge.
Preheat your oven to 200C.
Halve your cherry tomatoes and mix them in a bowl with a little olive oil dried mixed herbs, salt and pepper. Place them on a baking sheet and cook for about 7 minutes.
Whilst your tomatoes are roasting, make courgette ribbons by using a vegetable peeler.
Add a very tiny amount of oil to a frying pan and lay out the courgette ribbons so they can cook a little. Once you see an edge go slightly brown they are done. This only takes a couple of minutes. Remove and put to one side.
Using the same frying pan as your courgette ribbons, place a handful of pine nuts in the pan and gently toast them for a couple of minutes. Remove and put to one side.
Spread a layer of red pesto over your pizza base.
Sprinkle over a generous amount of both mozzarella.
Add your courgette ribbons.
Then dot around your roasted cherry tomatoes and sprinkle on your toasted pine nuts.
Add some of your grated goats cheese.
Place your pizza in the oven for about 10 minutes.
After it's cooked, finish add a little more grated goats cheese, fresh basil leaves and a glub of olive oil. Enjoy!
