• Preheat oven to 240°C / 220°C fan-forced. • Keep pizza dough in packaging and place in a bowl of hot tap water (not boiling) until the dough is warm, 20 minutes. • Split each ball of pizza dough into 6 even pieces, then set aside to rest for at least 1 hour, until dough increases in size (speed this up by covering the dough balls with a bowl). TIP: The dough needs to be warm to increase in size. Resting the dough improves the pizza base texture.

• Meanwhile, finely chop garlic and onion (see ingredients). Grate carrot. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes.

• Add carrot and onion and cook until tender, 3-4 minutes. • Reduce heat to medium, and add garlic, garlic & herb seasoning and tomato paste, and cook until fragrant, 1-2 minutes. • Add the water, brown sugar and butter, and cook until reduced, 2-3 minutes. Season with salt and pepper. Little cooks: Help measure out the water!

• Dust some flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 10cm circle. • Transfer pizza bases to a lined oven tray. • Divide bacon filling evenly across half of each base. Sprinkle over shredded Cheddar cheese. Fold pizza dough over the filling and seal the edges. Add a small hole at the top of the pizza pockets. • Bake until pizza pockets are golden, 15-20 minutes. TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

• Meanwhile, thinly slice apple. • In a large serving bowl, combine mixed salad leaves, apple, a drizzle of vinegar and olive oil. Season to taste. Little cooks: Help toss the salad.

• Divide cheesy bacon and hidden veggie pizza pockets between plates. • Serve with apple salad. Enjoy!