A simple gluten-free pizza celebrating summer. Homegrown tomato slices on pre-warmed soft tortillas, topped with grated cheese, freshly picked Coriander and Perennial Green Basil leaves – a peppery basil with the kind of flavour that pairs fabulously with Mexican flavours. We’ll be selling Perennial Green Basil plants at our upcoming Open Garden. These plants are rare and not available for sale elsewhere at present. My cheese of choice here was a hard salty sheep’s cheese from my local IGA in Coburg, who has a fantastic other-than cow milk cheese selection! This was a Kevfalograviera, a hard Greek cheese, delicious when cooked. As with any pizza, after you’ve got a base, some tomato and cheese, its all about the toppings.