Cheesy BBQ Sweetcorn Naanizza

Meanwhile, halve the baby plum tomatoes.

In a large bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount).

Add the tomatoes, season with salt and pepper and toss together. Set aside for now.

Drain the sweetcorn in a sieve.

Grate the Red Leicester.

In a small bowl, mix together the tomato puree and BBQ sauce. Season with salt and pepper. 

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the sweetcorn and cook until charred, 3-4 mins. 

Stir in the Central American style spice mix (add less if you'd prefer things milder) and cook for 1 min more. 

Pop the naans onto a baking tray. Divide the BBQ sauce mixture between them and spread with the back of a spoon, leaving a 1cm border.

Top with the sweetcorn, then evenly sprinkle over the cheese.

Bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Just before the naanizza's ready, add the baby leaves to the tomatoes and toss together.