Harissa Sausage Naan Pizza

Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop onto a baking tray, drizzle with oil and season with salt and pepper. Mix to coat and spread out evenly. Roast until soft and beginning to brown, 10-12 mins.

Meanwhile, heat a splash of oil in a large frying pan on medium-high heat. Add the sausage meat to the pan, and cook until browned, 4-5 mins, using a wooden spoon to break it up into chunks as it cooks. Remove from the heat and drain off any excess oil. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Meanwhile, pop the tomato puree and harissa paste into a small bowl, season with salt and pepper and mix together. TIP: Use less harissa if you don't like heat. Crumble the feta into chunks.

Once the peppers are roasted, transfer to a small bowl. Pop the naans on the baking tray you used for the peppers, divide the harissa mixture between them and spread with the back of a spoon, leaving a 1cm border. Divide the browned sausage meat and roasted peppers between them then top with the feta. Bake until the feta is turning brown and the base is crisp, 10-12 mins

Meanwhile, trim the root from the baby gem lettuce then separate the leaves. Pop into a bowl. Just before the pizza is ready, add the vinegar with a drizzle of oil and season with salt and pepper. Mix well.

Once the pizzas are ready, remove from the oven. Divide the naan pizzas between plates and serve with the salad on the side. Enjoy!