Four-Cheese Pizza With Roasted Tomato Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

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

Add your cherry tomatoes to a tin foil-lined baking tray, then scrunch the sides up to create a parcel

Add your balsamic vinegar, a drizzle of olive oil and a pinch of salt and give everything a good mix up

Put the tray in the oven and cook for 15 min or until softened

Once softened, remove the tray from the oven and set aside to cool in the tin foil parcel – these are your roasted tomatoes

While the tomatoes are roasting, peel and grate (don't chop!) your garlic

Combine the grated garlic and 1/3 of your soft cheese (save the rest for later!) in a small bowl with your tomato paste, half your dried oregano, 4 tbsp [6 tbsp] [8 tbsp] cold water and a small pinch of salt

Give everything a good mix up – this is your creamy tomato sauce

Grate your cheddar cheese

Drain your mozzarella, pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into small bite-sized pieces

Grate your Italian hard cheese

Remove the heated tray[s] from the oven and add your pizza base[s]

Divide the creamy tomato sauce between the pizza base[s] and spread it evenly all over with the back of a spoon

Top with the grated cheddar, grated Italian hard cheese and torn mozzarella

Dollop the remaining soft cheese evenly on top, then sprinkle the remaining dried oregano all over

Put the tray[s] in the oven for 13-15 min or until the cheese has melted and the base is crisp – this is your four-cheese pizza

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and roughly shred