NZ Bacon & Corn Tortilla Pizzas

• In a large frying pan, heat a drizzle of oil over a medium-high heat. • Cook courgette, sweetcorn and diced bacon, breaking up the bacon with a spoon, until golden, 6-7 minutes. • Transfer to a bowl.

• Return the frying pan to a medium-high heat with a drizzle of olive oil. • Add the garlic and cook until fragrant, 1 minute. Add the tomato paste and water (for the sauce) and simmer until slightly thickened, 1-2 minutes. • Stir through the butter. Season to taste.

• Spread the sauce evenly across the mini flour tortillas using the back of a spoon. • Top evenly with bacon, sweetcorn, courgette and sprinkle over shredded cheddar cheese and smoked cheddar cheese. • Place the tortilla pizzas in the oven directly onto the wire racks and bake until the cheese is melted and golden, 4-5 minutes. TIP: Placing the tortillas directly onto the wire racks helps the base to crisp up.

• Meanwhile, wipe out and return the frying pan with a drizzle of olive oil over a medium-high heat. • Add onion and cook, stirring regularly until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, water (for the onions) and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl. • In a medium bowl, combine a drizzle of olive oil, white wine vinegar and a pinch of salt and pepper. Add mixed salad leaves and toss to coat.