a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve, peel and thinly slice the onion.

c) Heat a drizzle of oil in a large frying pan on high heat. 

d) Once hot, add the onion and sliced mushrooms to the pan. Stir-fry until softened, 5-6 mins. Season with salt and pepper.

a) Meanwhile, in a medium bowl, combine the tomato puree, harissa paste and water for the sauce (see pantry for amount).

b) Season with salt and pepper.

a) Grate the Cheddar cheese.

b) Pop the naans onto a large baking tray.

c) Divide your harissa sauce between naans and spread with the back of a spoon, leaving a 1cm border. 

a) Top each naannizza with the fried onion and mushrooms, then sprinkle over the grated Cheddar.

b) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

a) While your naanizzas bake, quarter, core and thinly slice the apple (no need to peel).

a) Share the naanizzas between your plates.

b) Crumble over the Greek style salad cheese and drizzle with the honey (see pantry for amount).

c) Serve the apple and baby leaves alongside. Drizzle the balsamic glaze over the salad to finish.

Enjoy!