Preheat your oven to 200°C. Halve, peel and chop the red onion into 1cm chunks. Halve then remove the core from the red pepper and chop into 3cm chunks. Remove the root and dark green tops from the leek, then slice widthways into 1cm thick discs. Cut the cherry tomatoes in half.

Place all the veggies on a lined baking tray and drizzle over a splash of olive oil. Season with a good pinch of salt and a grind of black pepper and toss to coat. Pop on the top shelf of your oven. Cook for 20 mins.

Put a splash of olive oil in a frying pan on medium heat. Once hot, add the chorizo. Cook for a few mins until slightly crisp at the edges, then take your pan off the heat.

Dust your work surface with the flour and roll out the pizza dough into circles, roughly 25cm across. You'll need one each. TIP: If you don’t have a rolling pin you can always use a wine bottle wrapped in clingfilm! Spread the tomato purée thinly over each pizza base, leaving a 2cm border around the edge.

Once the veggies are soft, remove from your oven and divide between each pizza base (only cover one half so you can fold the other over). TIP: To prevent the pizza base getting soggy, be careful not to add any excess water from the vegetables. Tear the mozzarella and lay on top of the veggies, sprinkle over the Italian herbs and add the chorizo. Turn your oven up to 220°C.

To finish the calzone, wet a fingertip with water and run it around the border of each pizza base. Fold over and press the edges down firmly to seal. Transfer to a lightly oiled baking tray. Pop on the top shelf of your oven. Cook for 10-15 mins. Serve as soon as they come out. Enjoy!