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.

Grate the Cheddar. Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Thinly slice the chilli.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

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 ½cm thick.

Transfer 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 passata over the pizza bases, leaving a 1cm border around the edge.

Top with the pepper pieces, then the mozzarella, Cheddar and chorizo slices.

Build your own: Leave off any toppings that the kids may not like and build your pizzas as you'd like to. Save any extra ingredients on the side for snacking on.

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, 15-20 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.

Meanwhile, cut the tomato into 1cm chunks.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, mix together the roasted garlic and mayo (see pantry for amount).

Build your own: Bring everything to the table and everyone can add the toppings they like best to the pizzas - pesto and chilli slices.

Serve with the baby leaf salad alongside. Scatter the tomato over the salad. Drizzle over the balsamic glaze and a little oil. If your kids aren't keen on dressing, leave the salad plain.

Serve the roasted garlic mayo on the side for dipping.