Easy Pancetta, Mushroom & Pesto Pizza

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Put 1 [2] large baking tray[s] in the oven to heat up (this will stop your pizza bases from going soggy!)

Peel and finely chop (or grate) the garlic

Add the chopped garlic and tomato paste to a small bowl with a generous drizzle of olive oil and 2 tbsp [4 tbsp] cold water

Season with a pinch of salt, sugar and pepper and mix to combine – this is your tomato sauce

Drain the mozzarella and tear it into small bite-sized pieces  

Pat the mozzarella dry with kitchen paper

Tip: press down firmly to release any excess water! 

Spread the tomato sauce over the naan breads with the back of a spoon

Top the naan breads with the torn mozzarella

Remove the heated baking tray[s] from the oven and add the naan breads (use tin foil to avoid mess)

Crumble the chestnut mushrooms into small pieces over the naan breads and top them with the pancetta

Put the naan breads in the oven for 15-20 min or until cooked through

Tip: keep them in the oven until any mushroom juice has dried up to prevent a soggy bottom!

Meanwhile, chop the cherry tomatoes in half

Combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic dressing

Once the pizzas are cooked, remove them from the oven and dollop over the basil nut pesto

Wash and pat the wild rocket dry, then dress the rocket and cherry tomatoes with the balsamic dressing