Sausage & Shallot Pizza With 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)

Peel and finely chop (or grate) your garlic

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

Once hot, add your sausage meat (remove the paper if required!) to the pan and breaking it up into bite-sized pieces with a wooden spoon and cook for 5-7 min or until crispy and nearly cooked through

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

Peel and slice your shallot[s] finely

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 with the back of a spoon

Top the pizza[s] with the torn mozzarella, sausage meat and sliced shallot

Sprinkle over your dried oregano and chilli flakes (can't handle the heat? Go easy!)

Put the tray[s] in the oven for 12-15 min or until the sausage is cooked through (no pink meat!) and the base[s] is crisp – this your sausage & shallot pizza[s]

Meanwhile, combine your balsamic vinegar and Dijon mustard (not a mustard fan? Go easy!) in a bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing

Wash your salad and pat it dry with kitchen paper