• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve the pepper and discard the core and seeds. Slice into thin strips.
• Drain and pat the mozzarella dry. Tear into small pieces.

• Mix together half the passata and ½ tbsp sugar (double both for 4p).
• Season with salt and pepper. You’ve made your base sauce!
• Use a knife or scissors to cut a small triangle out of the top of each flatbread, so they resemble love hearts. 
• Divide the sauce between the flatbreads. Use a spoon to spread the sauce over the base, leaving 1cm on the side as the crust.

• Spread the pepper slices evenly on the flatbreads. 
• Bake in the oven for 7-8 mins.
• Meanwhile, add 2 tbsp oil (double for 4p), grated Italian cheese, pine nuts and half the rocket to a food processor and grind to a paste. 
• Add water or oil if a looser consistency is desired. You’ve made your own pesto! 

• Just before serving, toss the remaining salad leaves with a drizzle of oil, salt and pepper.
• Remove the flatbreads from the oven and cut into even slices.
• Scatter torn mozzarella over the top. 
• Dollop small drops of pesto all over the flatbreads and arrange the dressed leaves on top.

TIP: This dish will pair beautifully with a pinot noir!