Tuna & Olive Pizza With Herby Garlic Dip

Preheat the oven to 220ºC/ 200ºC (fan)/ 425ºF/ Gas 7

Put a large baking tray in the oven to heat up (this will stop the pizza bottoms from going soggy!)

Combine half the garlic paste with the tomato paste, a drizzle of olive oil, 1 tbsp [2 tbsp] water and a generous pinch of salt, pepper and sugar – this is your tomato base

Drain the mozzarella

Tear the mozzarella into bite-sized pieces, pat it dry with kitchen paper, pressing down very firmly so that it's really dry

Drain the tuna

Slice the pitted black olives in half lengthways

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

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

Dot the torn mozzarella over, followed by the tuna and the sliced olives

Put the tray in the oven for 12-15 min or until the cheese has melted and the pizza bases are crispy

Meanwhile, chop the baby plum tomatoes in half

Chop half the basil, including the stalks

Combine the chopped basil and tomatoes in a bowl with a drizzle of olive oil and a pinch of salt – this is your tomato & basil salad

Combine the remaining garlic paste with the mayonnaise, dried oregano and 1 tbsp [2 tbsp] water – this is your garlic & herb dip