Easy Serrano Ham and Mozzarella Naanizza

a) Quarter, core and thinly slice the apple (no need to peel).

b) Tear the Serrano ham into small pieces. 

c) In a small bowl, combine the sun-dried tomato paste, tomato puree and water for the sauce (see pantry for amount).

a) Pop the naans onto a baking tray. Brush the surface of each naan with the olive oil (see pantry for amount). 

b) Divide the sun-dried tomato sauce between the naans. Spread out with the back of a spoon, leaving a 1cm border. Sprinkle over the mozzarella and dried oregano.

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

a) Meanwhile, in a large bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

a) When the naanizzas have cooked, top with the Serrano. 

b) Add the apple and most of the rocket to the bowl with the dressing. Toss together to evenly coat the leaves. TIP: Don't add the leaves too early or they'll go soggy.