Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the dough from the fridge and allow to come to room temperature.

Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the sliced mushrooms and bacon to the pan and season with salt and pepper. Cook until browned, 4-5 mins, stirring occasionally.

Add the garlic and stir-fry for 1 min. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 

Meanwhile, grate the Cheddar cheese.

Halve the ball of dough.

Sprinkle a little flour on a clean worktop, then roll each piece of dough into a thin circle, roughly the size of a dinner plate, about 30cm wide and around 1/2 cm thick.

Transfer your pizza bases to a large baking tray. TIP: Use two baking trays if necessary. To get a crisp, well-cooked base, roll the dough out thinly. If the dough is too thick, it can end up too soft or doughy after baking.

Spread the creme fraiche over the pizza bases, leaving a 1cm border around the edge. Top with mushrooms and bacon, then the cheese.

When the oven is hot, slide the pizzas onto the top shelf and bake until the bases are golden and the cheese has melted and is bubbly, 15-18 mins. TIP: Oven temperatures may vary, so bake until the dough is cooked through and crispy. If you've used more than 1 tray, swap the trays around halfway through to ensure they cook evenly.

Transfer the pizzas to your serving plates and cut into slices.

Sprinkle over the truffle zest.

Finish with a scattering of rocket and a drizzle of balsamic glaze.