Cheesy Crust Chicken & Bacon Pizza

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. 
• Cook courgette, corn and onion until tender, 
4-5 minutes. Season with salt and pepper, then 
transfer to a bowl.
• Return the frying pan to medium-high heat with 
a drizzle of olive oil.
• When oil is hot, cook diced bacon and chicken, 
tossing occasionally, until browned and cooked 
through, 5-6 minutes. 
TIP: Chicken is cooked through when it’s no longer 
pink inside.

• Dust flour over a clean surface. Flour your hands 
and a rolling pin, then stretch and roll each ball 
of dough into a square with 25cm edges.
• Transfer pizza bases to a lined oven tray (divide 
between two trays if your bases are overlapping).
• Top bases with passata (see ingredients), dried 
oregano, chicken, bacon and veggies, leaving 
a 4cm border around the edge. Sprinkle over 
shredded Cheddar cheese. 
TIP: Dusting the surface and your hands with flour 
helps prevent the dough from sticking.

• Before baking, sprinkle grated Parmesan cheese
over the border of each pizza, then fold border 
over to create a thicker crust. 
• Bake pizzas until golden and cooked through, 
15-20 minutes. 

• In a medium bowl, combine rocket leaves, and 
a drizzle of white wine vinegar and olive oil. 
Season to taste.