Italian Inspired Sausage Naanizza

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 up the meat as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

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

Top with the sausage meat, then sprinkle over the cheese.

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

In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). 

Cut the tomato into 1cm chunks and add to the dressing. 

When your naanizzas are ready, add the rocket to the bowl and toss to coat. TIP: Don't add them too early or the leaves will go soggy.