Build Your Own: Cheesy Chicken Loaded Flatbreads

Preheat your oven to 240°C/220°C fan/gas mark 9.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the diced chicken and bacon lardons. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

Once crispy, transfer to a plate covered in kitchen paper. Set aside.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Roughly slice the olives into small pieces. Drain the sweetcorn in a sieve.

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Pop the flatbreads onto a large baking tray.

Divide the passata (see ingredients for amount) between them and spread with the back of a spoon, leaving a 1cm border. Sprinkle over the mozzarella.

Top the flatbreads with the pepper slices, olives, sweetcorn, chicken and bacon lardons. 

Build your own: Leave off any toppings which kids may not like and build your flatbreads as you'd like to. Save any extra ingredients on the side for snacking on.

When the oven is hot, bake the flatbreads on the top shelf until the cheese is golden and bubbling, 6-7 mins.

When everything's nearly ready, pop the rocket leaves into a large salad bowl.

Drizzle with a little olive oil, and toss together to coat the leaves. TIP: Don't add the leaves too early or they'll go soggy.

Build your own: Bring everything to the table so everyone can add the toppings they like best to the flatbreads - BBQ sauce, chilli flakes and rocket leaves.