Mountain Flat Bread of choice (I like the rice one, it has a lovely texture & flavour)
Leggos brand basil pesto*
Fresh aromatic basil, washed & roughly torn
Fresh mint - any variety, washed & roughly torn
Fresh baby spinach leaves, washed & roughly torn
Low melting-point cheese (Heidi Gruyere, Camabert, Mozarella, etc)
Nectar tomatoes, sliced
Mix the bag of pesto about so you don't get a huge gush of oil over the place. Spread the pesto over the mountain bread base so that it's lightly green & lumpy, smells slightly nutty & has a warm fragrance. If you are using mozarella, sprinkle over, otherwise, on to the next step.
Lay the mushrooms out in a cross across the base. Leave the centre free.
Lay the tomato out in a cross across the base. Leave the centre free.
Scatter the leaves about the base, using as much or as little as you personally prefer.
Pinch off 1-2cm chunks of cheese and scatter evenly around the pizza, leaving the centre free, or if using mozarella, give a fine sprinkle across the top.
Place pizza on preheated bbq hotplate (or if you're like me, put it in the sandwich press & don't bother closing it) and leave to cook until the base is crispy & the smell is driving you nuts.
To serve, cut into quarters. (this is where my instructions come in handy - nothing drops off if you use the cross)
*I am not certain that this particular basil pesto is 100% sulphur-free, but I have an extremely low sulphur tolerance & have no problems with it at all. If in doubt, make your own "pesto" with some of the basil leaves & some raw macadamias. Season to taste, of course.