• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini and leek into rounds. • Place the veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 15-18 minutes.

• While the veggies are roasting, thinly slice tomato into wedges. • Finely chop garlic. • Pick and finely chop thyme leaves.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add tomato paste and garlic and cook, until fragrant, 1-2 minutes. • Add the water, brown sugar and butter and stir until slightly reduced, 1-2 minutes. Season with a pinch of salt and pepper.

• When the veggies are done, place flatbreads on a flat surface, rough-side down. Spread pizza sauce evenly over flatbreads and sprinkle with Cheddar cheese. Top with roasted veggies and thyme. • Bake the pizzas directly on an oven rack until the cheese is melted slightly and the flatbreads are crisp, 10-12 minutes. TIP: Placing the pizzas directly on the wire rack helps the flatbread crisp up.

• While the pizzas are baking, combine the vinegar and a drizzle of olive oil in a medium bowl. Season to taste. • Add tomato and mixed salad leaves, then toss to coat. Set aside.

• Season the pizzas, then top with rocket leaves and a drizzle of olive oil. • Evenly slice leek and thyme mini flatbread pizzas and serve with mixed leaf salad. Enjoy!