Homemade Mushroom, Chicken & Sweet Onion Pizza

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook mushrooms and courgette until browned and softened, 5-7 minutes. • Season with salt and pepper, then transfer to a bowl. • Return frying pan to high heat with drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned, 2-3 minutes (it'll finish cooking through in the oven!). Transfer to a bowl.

• Return 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. Transfer to a bowl.

• Meanwhile, lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook tomato paste, garlic & herb seasoning (see ingredients) and the butter until fragrant, 1 minute. • Add the water, then stir to combine and simmer until slightly thickened, 1 minute. Season to taste.

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). Top bases with tomato sauce, browned chicken, mushroom, courgette and sprinkle over shredded Cheddar cheese. • Bake pizzas until golden and cooked through, 15-20 minutes.