• Preheat oven to 220°C/200°C fan-forced. Thinly slice zucchini. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook snacking tomatoes (see ingredients), zucchini 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 shredded Cheddar cheese. Top with tomatoes, zucchini and bacon mixture. • Place flatbread pizzas directly on a wire rack in the oven. Bake until cheese is melted and golden, 12-15 minutes. TIP: Baking the pizza directly on the wire rack helps the base to crisp up. TIP: Place an oven tray underneath on a lower wire rack to catch any drips!

• Meanwhile, place salad leaves in a medium bowl. • Drizzle with the white wine 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!