Chicken, Leek & Thyme Mini Flatbread Pizzas

• While the veggies are roasting, thinly slice the cucumber. Finely chop the garlic. Pick and roughly chop the thyme leaves. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate to rest.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add tomato paste and garlic and cook, until fragrant, 1-2 minutes. • Add the water, brown sugar and butter and stir until slightly reduced, 1-2 minutes. Season with a pinch of salt and pepper.

• When the veggies are done, place the pizza bases on a flat surface, rough-side down. Spread the pizza sauce evenly over the bases and sprinkle with Cheddar cheese. Top with the roasted veggies, cooked chicken and thyme. • Bake the pizzas directly on the oven rack until the cheese is melted slightly and the pizza base is crisp, 10-12 minutes.

TIP: Placing the pizzas directly on the wire rack helps the base crisp up.

• While the pizzas are baking, combine the vinegar and a drizzle of olive oil in a medium bowl. Season to taste. • Add tomato and mixed salad leaves, then toss to coat. Set aside.