Step 1

• Preheat oven to 220°C/200°C fan-forced. Halve each ball of pizza dough and set aside to rest for 20 minutes.• Thinly slice leek, courgette and mild chorizo. Cut chicken breast into 2cm chunks.• Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, leek, courgette and chorizo, tossing occasionally, until browned and cooked through, 5-6 minutes.• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tomato paste, garlic & herb seasoning and the butter until fragrant, 1 minute.• Add the water, stir to combine and simmer until slightly thickened, 1 minute. Season.TIP: The resting time helps make the dough easier to work with and improves the pizza base texture. Rest for minimum 20 minutes or up to 40 minutes.TIP: Chicken is cooked through when it's no longer pink inside.

Step 2

• Meanwhile, lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle.• Transfer pizza bases to a lined oven tray (divide between two trays if your bases are overlapping).• Spread tomato sauce evenly across the bases using the back of a spoon.• Top with chicken, chorizo, courgette and leek. Sprinkle over shredded Cheddar cheese.TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

Step 3

• Bake pizzas until cheese is melted, golden and cooked through, 15-20 minutes.• Meanwhile, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.

Step 4

• Divide chicken, chorizo and courgette pizzas between plates.• Top pizzas with balsamic salad to serve. Enjoy!