Homemade Bacon & Basil Pesto Pizza

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and courgette, breaking up with a spoon, until tender, 3-5 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook tomato paste, garlic & herb seasoning and the butter until fragrant, 1 minute. • Add the water, then stir to combine and simmer until slightly thickened, 1 minute. Season to taste. • Lightly dust plain flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle.

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

• Transfer pizza bases to a lined oven tray (divide between two trays if your bases are overlapping). Spread tomato sauce evenly across the bases using the back of a spoon. Top with courgette and bacon and sprinkle over shredded Cheddar cheese. • Bake pizzas until golden and cooked through, 15-20 minutes.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.

• In a medium bowl, combine rocket leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.