Rotation - Chorizo, Pepper and Sweetcorn Naanizza

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

Once the oil is hot, add the chorizo and sliced pepper. Stir-fry until the chorizo starts to brown and the pepper is just soft, 3-4 mins.

Once ready, remove to a plate lined with kitchen paper.

Pop the tomato puree into a small bowl. Add the garlic and water for the sauce (see pantry for amount).

Season with salt and pepper and mix well to combine - this is your naanizza sauce.

Pop the naans onto a baking tray. Divide the naanizza sauce between them and spread out with the back of spoon, leaving a 1cm border around the edge.

Top with the chorizo, pepper slices and sweetcorn, then sprinkle over the cheese.

​Build your own! Tailor the toppings to suit everyone’s tastes

When the oven is hot, bake your naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.

While the naanizzas bake, pour the balsamic vinegar (see ingredients for amount) and olive oil for the dressing (see pantry for amount) into a medium bowl. Season with salt and pepper and mix well.

Just before serving, add the rocket to the dressing and toss to coat.

Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.