• Preheat oven to 220°C/200°C fan-forced. Thinly slice zucchini. Thinly slice carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook snacking tomatoes (see ingredients), zucchini, carrot and diced bacon, breaking up bacon with a spoon, until veggies are softened and bacon is golden, 4-5 minutes.

• Lay flatbreads on a flat surface, rough-side down. • Using the back of a spoon, spread tomato paste evenly across the flatbreads. Sprinkle with Cheddar cheese. Top with tomatoes, zucchini, carrot and bacon mixture. • Set air fryer to 200°C. Place flatbread pizzas into the air fryer basket. Cook until cheese is melted and golden, 5-7 minutes. Cook in batches if needed. TIP: No air fryer? Place flatbread pizzas directly on a wire rack in the oven. Bake until cheese is melted and golden, 12-15 minutes.

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

• Slice bacon and zucchini flatbread pizzas. • Season, then top with the dressed salad greens. • Drizzle with garlic sauce to serve. Enjoy!