Chorizo, Pepper and Sweetcorn Naanizza

Preheat your oven to 220°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Drain the sweetcorn in a sieve. Peel and grate the garlic (or use a garlic press). Grate the cheeses.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chorizo and pepper slices. Fry until the chorizo starts to brown on the outside and the pepper is just soft, 3-4 mins. Continue to stir while they cook. Once ready, remove to a plate lined with kitchen paper.

Pop the tomato puree into a small bowl. Add the garlic and the water (see ingredients for amount). Season with a little salt and pepper and mix well to combine. This is your naanizza base sauce.

Divide the sauce between the naan breads. Use a spoon to spread the sauce all over the naan, leaving a 1cm border around the edge (as the crust). Top with the chorizo, pepper slices and sweetcorn (see ingredients for amount), spreading it all out evenly. Then scatter the cheese all over. Pop your naanizzas onto a baking tray and bake in your oven until the cheese has melted and is bubbling, 6-7 mins.

While the naanizza bakes, pour the balsamic vinegar and olive oil into a medium bowl (see ingredients for both amounts). Season with salt and pepper and mix well. Just before serving, pop the rocket into the bowl with the dressing and toss to coat. Don't do this too early or the rocket will become soggy.

When ready, remove the nanizzas from the oven. Pop them onto your plates and serve with the rocket salad alongside. Enjoy!