• Preheat oven to 220°C/200°C fan-forced. Thinly slice zucchini. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until slightly browned and cooked through, 4-5 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, cherry tomatoes and zucchini until golden and softened, 4-5 minutes.

• Lay pizza bases on a flat surface, rough-side down. • Spread pizza sauce evenly across bases with the back of a spoon. Sprinkle with shredded Cheddar cheese. Top with chicken, bacon, tomatoes and zucchini. • Place directly on a wire rack in the oven. Bake until cheese is melted and golden, 10-12 minutes. TIP: Baking the pizza directly on the wire rack helps the base to crisp up. TIP: Place an oven tray underneath the wire rack to catch any drips!

• Meanwhile, place rocket leaves in a medium bowl. • Drizzle with balsamic vinegar and olive oil, then toss to combine.

• Slice bacon and zucchini pizza. Season, then top with rocket salad. • Drizzle over garlic sauce to serve.