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.

Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion. 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

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

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sausage meat and sliced pepper. Fry until browned and the bell pepper has softened, 7-8 mins.

Use a spoon to break up the meat as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Once cooked, stir in the garlic and remove from the heat.

While the sausage and veg cooks, halve the ball of dough. Sprinkle a little flour on a clean worktop and roll the dough into circles the size of a dinner plate, approximately ½cm thick.

Transfer to a large baking tray. TIP: Use two baking trays if necessary. 

Spread the passata over the pizza bases, leaving a 1cm border around the edge. Season with salt and pepper all over the bases.

Top with sausages meat, sliced pepper and mozzarella. Sprinkle over the oregano. 

When the oven is hot, 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.

Meanwhile, pop the (now empty) pan back on medium heat with a drizzle of oil.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the balsamic vinegar and sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

When everthing's ready, share the pizzas between your serving plates. Top with spoonfuls of the caramelised onions.

Top with a handful of rocket and drizzle of oil over the leaves to finish.