To make the topping
1. Wash the vegetables and peel the onion. Fit the 2mm slicing disc in the midi bowl.
Slice the onions and set aside. Slice the courgette and tomatoes, transfer to a colander
and sprinkle with salt to get rid of the excess juices.
2. Fry the sliced onion in a little olive oil.
3. Spread the tomato coulis over the pizza base. Add the onions and the drained
courgette and tomato slices. Top with round slices of mozzarella. Season each layer
with salt and pepper.
4. Lower the oven temperature to 220 °C (gas mark 7) and bake the pizza for 15-20
minutes, depending on the thickness of the base. Check it at regular intervals.
5. As soon as you take it out of the oven, scatter with torn leaves of fresh basil and
drizzle with chili oil.
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