a) Preheat your oven to 200°C.
b) Halve the baby plum tomatoes.
c) Grate the Cheddar.
d) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

a) Pop the pizza bases onto a board.
b) Spread the pizza sauce equally onto the bases, leaving a 1cm border around the edge.
c) Top with the halved tomatoes, grated Cheddar and grated hard Italian style cheese.

a) When the oven is hot, pop the garlic parcel in and slide the pizzas straight onto the middle rack.
b) Bake until the pizzas bases are golden and the cheese has melted and is bubbly, 10-12 mins.

a) Just before the pizzas are ready, pop the rocket into a medium bowl and drizzle with the olive oil (see ingredients for amount).
b) Toss to coat. TIP: Don't do this too early or the rocket will get soggy.

a) When the garlic and pizzas are ready, remove them from the oven.
b) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
c) Add the roasted garlic and mayo (see ingredients for amount) to a small bowl and mix together. Season with salt if needed.

a) Spoon the fresh pesto over the pizzas, then serve on a plate or board and cut into slices.
b) Share the salad between your plates and drizzle over the balsamic glaze.
c) Serve with the roasted garlic mayo to dip your crust into. Enjoy!