Goats Cheese and Balsamic Onion Pizza

a)Heat a medium frying pan on high heat (no oil). When hot, add the baby spinach. Season with salt and pepper and add a splash of water. Stir-fry until wilted, 2-3 mins. Once cooked remove to a plate.

b) Pop the frying pan back on the heat with a drizzle of oil, once hot add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins.

b) Add half the balsamic vinegar and a pinch of sugar and cook until the balsamic has evaporated, 1-2 mins.

a) Meanwhile, pop the tomato puree and sundried tomato paste into a bowl with the water (see ingredients for amount) and combine.

b) Crumble the goat's cheese into small chunks.

a) Once the onions are cooked, pop the naans onto a baking tray, divide the tomato puree mix between them and spread with the back of a spoon, leaving a 1cm border.

b) Divide the balsamicy onion and cooked spinach between them then top with the goat's cheese. Bake until the goats cheese is turning brown and the base is crisp, 10-12 mins.

a) Whilst the pizza cooks, combine the remaining balsamic vinegar and oil (see ingredients for amount), season with salt and pepper.

b) Mix in the tomatoes, once everything is cooked toss the rocket in the dressing.