Preheat the oven to 190 degrees.

Spiralise the courgettes or alternatively create courgette ribbons with a speed peeler and set aside for later.

In a large pan, fry off the pancetta in its own fat for 3 minutes. Pour in the cherry tomatoes and cook for another 3 minutes.

Next slice the Peppadew Roasted Red Peppers and add them to the pan with the olives and courgetti and green pesto.

Mix and stir well to make sure everything is coated in the green pesto and evenly distributed.

Transfer everything to a baking dish and sprinkle over the buffalo mozzarella.

Bake for 15 minutes and serve when cooked.