a) Preheat your oven to 240°C/220°C fan/gas mark 7.

b) Drain and tear the mozzarella. Pop on a piece on kitchen paper.

c) Halve your ball of dough(s). Sprinkle a little flour on your worktop and roll your dough into round pizza shapes the size of a plate, around 1cm thick. 

a) Transfer your pizza bases to a large baking tray. TIP: Use two baking trays if necessary.

b) Spread the marinara sauce over the pizza bases, leaving a 1cm border around the edge.

c)Top with mozzarella and chorizo slices. Sprinkle over the hard Italian style cheese.

a) When the oven is hot, bake your pizzas until the base is golden and the cheese has melted and is bubbly, 10-15 mins. TIP: Oven temperatures may very, cook until the dough is cooked through and crispy. If you've used more than 1 tray, swap the trays round halfway through to ensure they cook evenly.

a) While the pizzas bake, put the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a large bowl. Season with salt and pepper and mix together.

b) Halve the baby plum tomatoes and add to the bowl of dressing.

a) Pop the veggie 'Nduja in another bowl (see ingredients for amount) and add the honey and olive oil for the drizzle (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Mix well together, taste and season with salt and pepper if needed - this is your hot honey.

a) Once the pizzas are cooked, share between your serving plates and drizzle over the hot honey.

b) Add the rocket and flaked almonds to bowl of tomatoes and dressing. Toss together.

c) Serve your salad alongside the pizzas.

Enjoy!