Cheesy Bacon & Mushroom Calzones

• Meanwhile, thinly slice button mushrooms and leek. Finely chop garlic. Pick and finely chop rosemary. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes.

• Add mushrooms and leek and cook until browned and softened, 8-10 minutes. • Reduce heat to medium, then add garlic, rosemary, a pinch of chilli flakes (if using) and tomato paste, and cook until fragrant, 1-2 minutes. • Add the water, brown sugar and butter, and cook until reduced, 2-3 minutes. • Remove pan from heat, add baby leaves and stir until wilted. Season with salt and pepper.

• Lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 20cm circle. • Divide pizza bases between two lined oven trays. Divide mushroom filling evenly across half of each base. Sprinkle over shredded Cheddar cheese. • Fold pizza dough over the filling and seal the edges. Make a small hole in each calzone for steam to escape. • Bake calzones until golden, 15-20 minutes.

TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

• Meanwhile, thinly slice pear. Roughly chop roasted almonds. • In a large serving bowl, combine rocket, pear, balsamic & olive oil dressing and almonds.