Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the pizza dough from the fridge and allow to come to room temperature. 

Trim the aubergine, then slice into rounds approximately 1cm thick.

Pop the aubergine onto a baking tray.

Drizzle with oil and sprinkle over the roasted herb and spice blend. Season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, halve, peel and chop the red onion into small pieces. 

Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat.

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden and softened, 11-12 mins.

While everything cooks, in a small bowl, combine the tomato puree, harissa paste and sugar (see pantry for amount). Season with salt and pepper. 

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

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 ½ cm thick.

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

Spread the harissa sauce over the pizza bases, leaving a 1cm border around the edge.

Top with roasted aubergine, then arrange the mozzarella on top. Sprinkle over the Cheddar.

Slide the pizzas onto the top shelf and bake until the bases are golden and the cheese is melted and bubbly, 8-12 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.

Share your pizzas between your serving plates. Top with your caramelised onion. 

Share the rocket salad alongside and drizzle over the balsamic vinegar.