• 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.
• Halve each ball of pizza dough, then set aside to rest for at least 1 hour, until dough increases in size (speed this up by covering each dough ball 
with a bowl).
• Thinly slice capsicum and onion (see ingredients). 
• Drain sweetcorn.
• In a medium bowl, combine diced chicken,  All-American spice blend and a drizzle of  olive oil. 

TIP: The dough needs to be warm to increase in size. Resting the dough improves the pizza base texture.  

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook capsicum, corn and onion until tender, 4-5 minutes. Season to taste with salt and pepper and transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook diced bacon and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. 

TIP: Chicken is cooked through when it is no longer pink inside!

• Dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm square.
• Transfer pizza bases to a lined oven tray (divide between two trays if your bases are overlapping).
• Top bases with passata (see ingredients), dried oregano, chicken, bacon and veggies, leaving a 4cm border around the edge. Sprinkle over
shredded Cheddar cheese. 

TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

• Sprinkle grated Parmesan cheese over the border, then fold and roll the edges inward to create a crust.
• Bake pizzas until golden and cooked through, 15-20 minutes. 

• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. 

• Slice pizza.
• Divide cheesy crust chicken and bacon pizza between plates. Drizzle over smokey aioli.
• Serve with rocket salad. Enjoy!