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) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

c) Halve the ball of dough. 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 ½cm thick.

a) Transfer your pizza bases 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. 

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

c) Top with mozzarella and chorizo slices.

a) When the oven is hot, bake the pizzas on the top shelf and cook 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.

b) If you've used more than 1 tray, swap the trays around 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.

b) Season with salt and pepper and mix the dressing.

b) Chop the tomato into 2cm chunks and add to the bowl of dressing.

a) Pop the vegan 'Nduja in another bowl (see ingredients for amount) and add the honey and olive oil for the drizzle (see pantry for both amounts). 

b) Mix together and 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 to bowl of tomato chunks and dressing. Toss together.

c) Serve your salad alongside the pizzas.