• 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 bowl. • 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 Cheddar cheese. Top with chicken, 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.

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

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