Gluten free pizzas with pesto sauce

Serves 2

Ingredients:

2 gluten-free pizza base (available from delis and stores)
2 tomatoes sliced, 0,5cm thick on the round
40g watercress
2g thyme
60ml crème fraiche
½ chilli, de-seeded & finely chopped
60ml red pesto
15g sunflower seeds
140g mozzarella, grated
Olive oil
Salt and pepper
Tinfoil

Method:

1. Pre-heat oven to 220 degrees Celsius. 
2. Place the pizza bases on a tray. On another tinfoil-lined tray, place the tomato slices sprinkled with the thyme leaves, salt, pepper and drizzle over some olive oil. Turn up the sides of the tinfoil to trap the cooking juices.
3. When ready, plate up the pizzas. Then top each one with dollops of red pesto and chilli crème fraiche. Then scatter over the torn watercress, sprinkle over the toasted sunflower seeds, and drizzle over the cooking juices from the tomato tin foil parcel. Season to taste.
4. When the pizza bases are turning golden and starting to crisp, and the tomatoes are cooked, about 6-8 minutes, flip the bases.
5. In a bowl, combine the crème fraiche, chilli, a drizzle of olive oil, and some salt. Set aside.
6. Place a pan over a low-medium heat, and dry toast the sunflower seeds until golden, shifting them as they cook. This should take about 3-5 minutes. Remove from the pan when ready.
7. When the tray has been removed from the oven, turn the oven down to 200 degrees. Spread out tomato slices and evenly sprinkle over the grated mozzarella. Return the pizzas to the oven until the cheese has melted, about 3-6 minutes.
8. Plate up the pizzas and top each one with dollops of red pesto and chilli crème fraiche. Then scatter over the torn watercress, sprinkle over the toasted sunflower seeds, and drizzle over the cooking juices from the tomato tin foil parcel. Season to taste.