Cherry Tomato, Courgette & Basil Pizza

While the veggies are roasting, thinly slice the pear. Finely chop the garlic. Drain the tinned cherry tomatoes, reserving the tomato sauce in a separate bowl.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic and tomato paste (see ingredients) until fragrant, 1 minute. Add the garlic & herb seasoning, reserved cherry tomato sauce, the butter, brown sugar, balsamic vinegar (for the sauce) and the water. Cook until slightly reduced, 1-2 minutes.

When the veggies are done, carefully remove the wire rack from the oven and place the pizza bases directly on the rack, rough side down. Use the back of a spoon to spread evenly with the pizza sauce and sprinkle with the shredded Cheddar cheese. Top with the roasted veggies and cherry tomatoes. Bake the pizzas on the rack until the cheese is melted slightly and the pizza base is crisp, 10-12 minutes. TIP: Placing the pizzas directly on the wire rack helps the base to crisp up. TIP: Place an oven tray underneath the wire rack to catch any drips!

While the pizzas are baking, combine the balsamic vinegar (for the salad) and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the pear and mixed salad leaves, then toss to coat. Set aside. When the pizzas are done, remove from the oven, then season with salt and pepper.