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

b) Grate the Cheddar cheese. Drain the sweetcorn in a sieve.

c) Halve, peel and thinly slice the red onion.

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

b) Once hot, add the onion and sugar (see pantry for amount) to the pan and stir-fry until softened, 4-5 mins.

c) Season with salt and pepper, then remove from the heat.

a) Meanwhile, pop the naans onto a baking tray.

b) Divide the marinara sauce between the naans and spread with the back of a spoon, leaving a 1cm border.

c) Top with the sweetcorn, onions, then sprinkle over the grated Cheddar.

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

a) Once the naanizzas are ready, crumble the Greek style salad cheese on top.

b) Drizzle over the pesto.

a) Share the naanizzas between your plates.

b) Top with a handful of rocket. Finish with a drizzle of oil and pinch of salt.

Enjoy!