Make your own Veggie Pizza

Return the now empty frying pan to the heat, add another drizzle of oil. When hot, pop the onion into the pan and gently cook, stirring occasionally, until softened, 5-6 mins. Increase the heat slightly and cook, stirring, until starting to colour, 2 more mins. Once the onion has caramelised, stir in the spinach a handful at a time until wilted. Mix in the crème fraîche, remove from the heat. Season to taste with salt and pepper.

While the onion softens, roll out the pizza dough! Dust your work surface with some flour, if you have some. If not, place the dough between two large sheets of baking paper (so it doesn't stick to your work surface!). Roll out into rounds roughly 20cm across (it should be about 1cm thick). TIP: If you don’t have a rolling pin you can always use a wine bottle wrapped in clingfilm.

Remove the baking tray(s) from your oven, sprinkle some flour onto them and lay your pizza bases on top (this will help stop the dough sticking). Divide the creamy sauce between your pizza bases, leaving 1cm gap around the edges. Tear the mozzarella ball into pieces. Use one half of the mozzarella to top both of the pizza bases and save the rest for the salad. Sprinkle the mushrooms all over the top (leaving any juices behind!).

Bake the pizzas in your oven until the dough is golden and the cheese is bubbling, 10-15 mins. In the meantime, halve the tomatoes and pop into a large bowl. Sprinkle over a little salt, pepper and 1 tbsp olive oil per person. Add the balsamic vinegar. Tear in the remaining mozzarella and toss to combine.