Margherita Pizza with Chilli Oil and Rocket Salad

1.Preheat the oven to 200°C/180°C (fan)/gas 6. Peel and grate your garlic.

2.Put a large baking tray (or two) in the oven to heat up (this will stop the pizza bottom(s) from going soggy!).

3.Wash your rocket then pat it dry with kitchen paper. Cut your cucumber into batons. Combine your balsamic vinegar with a generous drizzle of olive oil in a bowl – this is your balsamic dressing.

4.Remove the heated tray(s) from the oven and add your pizza base(s). Divide the tomato base between the pizza base(s) and spread it evenly all over them with the back of a spoon. Top with the torn mozzarella.

5.Put the tray(s) in the oven for 13-15 min or until the cheese has melted and the bases are crisp – these are your margherita pizza(s).

6.Whilst the pizza(s) are cooking, heat a pan with 1/2 tbsp [1 tbsp | 1/2 tbsp] olive oil over a medium heat for 1-2 min or until very hot. Add your chilli flakes (can't handle the heat? Go easy!) to a small heatproof bowl with a pinch of salt. Carefully pour the heated oil into the bowl, give it a good mix up and set aside for later – this is your chilli oil.

7.Combine your rocket and cucumber batons in a bowl with the balsamic dressing. Tip: Cooking for kids? Set aside half of the cucumber batons for serving! Give everything a good mix up – this is your rocket salad.

8.Serve the margherita pizza(s) and drizzle over the chilli oil (not a fan of spice? Just add a little). Serve with the rocket salad to the side. Tip: Cooking for kids? Leave off the chilli oil and serve the reserved cucumber batons to the side! Enjoy!