Goats' Cheese & Pepper Pizza

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 bottoms from going soggy)

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced pepper with a pinch of salt and cook for 7-8 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) your garlic

Add your tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add 5 tbsp [7 1/2 tbsp] [10 tbsp] cold water and give everything a good mix up – this is your tomato sauce

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

Tear the drained mozzarella into rough, bite-sized pieces

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

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

Top the pizza[s] with the torn mozzarella and softened pepper

Sprinkle over your dried oregano

Put the tray[s] in the oven for 13-15 min or until the cheese has melted and the base is crispy

While the pizza[s] are in the oven, combine your balsamic vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a bowl – this is your balsamic dressing

Wash your salad, then pat it dry with kitchen paper

Once cooked, remove the pizza[s] from the oven and break your goats' cheese up all over them – this is your goats' cheese & pepper pizza