Harissa Sausage Naanizza

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.

While the sausage meat cooks, pop the tomato puree and harissa paste into a small bowl (add less harissa if you don't like heat).
Season with salt and pepper, then mix together and set aside.
Crumble the Greek style salad cheese into chunks.

Once the peppers are roasted, transfer to a small bowl and pop the naans onto the pepper baking tray.
Divide the harissa sauce between them and spread with the back of a spoon, leaving a 1cm border. Top with the cooked sausage meat and roasted peppers, then sprinkle over the Greek style salad cheese.
Bake the naanizzas on the top shelf of your oven until the cheese is golden, 6-7 mins.

Meanwhile, pop the red wine vinegar in a large bowl with a drizzle of olive oil.
Season with salt and pepper, then mix together.
Just before the naanizzas are ready, add the rocket to the dressing and toss to coat.