a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the dough from the fridge and allow to come to room temperature. 

b) Cut the tomato into 2cm chunks.

c) Grate the Cheddar.

d) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

a) Halve the ball of dough.

b) Sprinkle a little flour on a clean worktop, then roll each piece of dough into a thin circle, roughly the size of a dinner plate, about 30cm wide and around ½ cm thick. 

c) Transfer to a large baking tray. TIP: Use two baking trays if necessary. To get a crisp, well-cooked base, roll the dough out thinly. If the dough is too thick, it can end up too soft or doughy after baking. 

a) Spread the passata over the pizza bases, leaving a 1cm border around the edge.

b) Top with tomato pieces, then the cheese.

c) When the oven is hot, roast the garlic parcel on the middle shelf until soft, 10-12 mins.

a) Slide the pizzas onto the top shelf and bake until the bases are golden and the cheese has melted and is bubbly, 15-18 mins. TIP: Oven temperatures may vary, so bake until the dough is cooked through and crispy. If you've used more than 1 tray, swap the trays around halfway through to ensure they cook evenly.

a) Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) Add the roasted garlic and mayo (see pantry for amount) to a small bowl and mix together. Season with salt and pepper if needed.

a) Drizzle the fresh pesto over the pizzas, then serve on a plate or board and cut into slices. 

b) Top your pizza with the rocket.

c) Drizzle the balsamic glaze and some olive oil over the leaves.

d) Serve with the roasted garlic mayo to dip your crust into.