Optional:
This is how you make it:
Let the oven heat up to 220 degrees. Rub the pizza bases with a little olive oil and bake them for about 4 minutes, so that they get nice and crispy.
Spread the pizza bases with some pesto (as much as you like). Drape the zucchini ribbons on the pizza.
Divide the peach slices and the Burrata over the pizzas. Sprinkle with the dried chili and the pine nuts and drizzle with a little more olive oil.
Bake the pizzas for about 10 minutes until done and golden brown. Sprinkle some fresh black pepper over the top and top with the fresh basil. Drizzle some honey over the top and cut the summer pizzas into pieces.