Mozzarella, Honey, Plant-Based 'Nduja Pizza & A Chicken Breast

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Add your dried yeast to a bowl with 100ml [150ml] [200ml] warm water and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give it a good mix up and set aside for 5-10 min for the yeast to develop

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add your pizza base mix to the bowl with the yeast

Gradually add up to 75ml [115ml] [150ml] warm water (you may not need all of it), a little at a time, and gently mix with a plastic spatula until a sticky dough ball has formed

Tip: Cooking for 3 or more? Make 2 dough balls!

Toss the dough ball[s] in a light dusting of flour until coated, rounding the ball as you go (no need to knead!)

Press the dough ball[s] in the centre and gently push outwards with your fingertips, leaving the rim of the pizza untouched to form a crust (don't worry if the dough rips, just stick it back together and carry on!)

Tip: Dust with extra sprinkles of flour as you go to stop it sticking!

Keep going until your base is the size of a baking tray – this is your pizza base[s]

Add your tomato paste, soft cheese and balsamic sun-dried tomato paste to a bowl – this is your pizza base sauce

Add your plant-based 'Nduja (can't handle the heat? Go easy!) and honey to a bowl and mix until fully combined – this is your honey plant-based 'Nduja

Trim the ends from your Brussels sprouts, then finely slice

Peel and slice your shallot[s] finely into rings

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

Transfer the pizza base[s] to a baking tray (or two)

Top with the pizza base sauce, the torn mozzarella, honey plant-based 'Nduja, sliced shallot and the sliced Brussels sprouts

Put the tray[s] in the oven for 12-15 min or until the cheese has melted and the crust has puffed up and browned – this is your mozzarella, honey plant-based 'Nduja & sprout pizza

Wash your salad then pat dry with kitchen paper

Add the salad to a bowl with your balsamic vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil – this is your balsamic salad