Ingredients
1 pizza base, ready-made or from 300g bread mix
Ham, mushroom & rocket
75g basil pesto
75g mushroom, sliced
handful cherry tomatoes, halved
100g ham, chopped
handful rocket
Spicy pepperoni & pepper
75g passata
1 green pepper, deseeded and sliced
handful parsley, roughly chopped
100g mozzarella, torn
1 red chilli, sliced
Italian goat’s cheese & veggie special
2 big handfuls spinach
75g basil pesto
50g green olives, halved
50g sundried tomatoes, sliced
100g soft goat’s cheese
Crispy bacon, artichoke & ricotta
200g ricotta
400g can artichoke heart, drained
50g black olives, halved
6 rashers streaky bacon
Beef, basil, tomato & mozzarella
1 red onion, sliced
3 garlic cloves, crushed
1 tsp olive oil
75g passata
handful cherry tomatoes, halved
100g mozzarella, torn
basil leaves, to serve (optional)
Method
STEP 1
To make your own base: Make up 300g bread mix following pack instructions. Don’t rise or knead – just roll into a rough 30cm circle on a baking sheet. Or you can buy a ready-made pizza base from the supermarket. Top using suggestions below.
STEP 2
To bake your pizza: Heat oven to 240C/220C fan/gas 8, add one of the toppings suggested below then bake for 15-20 mins until crisp.
STEP 3
Ham, mushroom & rocket with pesto: Spread your base with the pesto. Top with ham, mushrooms, tomatoes and some seasoning. Bake as above then top with a handful of rocket.
STEP 4
Spicy pepperoni & pepper: Spread your base with passata. Top with pepperoni, chilli, green pepper and mozzarella. Season, bake as above. Sprinkle with parsley.
STEP 5
Italian goat’s cheese & veggie special: Put spinach into a colander, pour over a kettle of boiling water to wilt, then squeeze out any excess. Spread base with pesto. Top with the spinach, cheese, olives and tomatoes. Season, then bake as above.
STEP 6
Crispy bacon, artichoke & ricotta: Spread your base with ricotta. Scatter over artichokes, olives and bacon. Season and bake as above.
STEP 7
, basil, tomato & mozzarella: Fry mince with onion and garlic in olive oil over a high heat for 5 mins until browned. Spread passata over your base. Top with mince mixture, tomatoes and mozzarella. Season and bake as per above. Sprinkle with some basil leaves and serve
chef anil 
