a) Preheat your oven to 240°C/220°C fan/gas mark 9.

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

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

d) Heat a drizzle of oil in a large frying pan on high heat.

e) Once hot, add the onion and bell pepper to the pan. Stir-fry until softened, 5-6 mins. Season with salt and pepper. Add the garlic and fry for 1 min more. 

a) Meanwhile, in a medium bowl, combine the tomato puree, harissa paste and water for the sauce (see pantry for amount).

b) Season with salt and pepper.

a) Grate the Cheddar cheese.

b) Pop the naans onto a large baking tray.

c) Divide your harissa sauce between naans and spread with the back of a spoon, leaving a 1cm border. 

a) Top each naannizza with the fried onion and bell pepper, then sprinkle over the grated Cheddar.

b) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

a) While your naanizzas bake, quarter, core and thinly slice the apple (no need to peel).

b) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

a) Share the naanizzas between your plates.

b) Crumble over the Greek style salad cheese.

c) Serve the apple and baby gem alongside. Drizzle the balsamic glaze over the salad to finish.