1. Speed-peel half the courgette into ribbons lengthways, set aside for the salad, then very finely slice the other half. Destone (if necessary) and tear up the olives. In a bowl, mix the passata with the pesto.
2. Put the flour in a bowl with a pinch of sea salt and gradually pour in up to 200ml of water, stirring as you go so it comes together into a ball of dough. Knead for just 1 min on a clean, flour-dusted surface, then divide the dough in two. Using a rolling pin, roll out into circles that are a little smaller than the base of a 30cm frying pan.
3. Put a 30cm frying pan over a medium-high heat. Spread the tomato sauce over the pizza bases, leaving a 2cm border. Scatter the sliced courgette, olives and cheese over half of each pizza. Fold over the half of the base without the toppings; roughly crimp the edges together with your hands to seal. Carefully transfer the folded pizzas into the hot pan, side by side; cook for 3-4 mins each side until golden.
4. Meanwhile, click the outer leaves from your lettuce, wash and pat dry. Cut the lettuce heart into quarters, then divide the lettuce and remaining courgette ribbons between plates. Dress with 1 tbsp olive oil and a little balsamic. Transfer the folded pizzas to a board and serve with the salad alongside.
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