SOME OF OUR FAVOURITE TOPPINGS:
Fennel and ricotta Fry off thinly sliced fennel in butter and stir in a little lemon zest and juice. Spread pizza with tomato pasta sauce, then top with fennel mixture and crumbled ricotta. Chicken, artichoke and feta Spread pizza base with olive oil and crushed garlic, then add cooked chicken, drained and chopped marinated artichoke hearts and feta cheese. After cooking, sprinkle with mint and lemon zest. Orange kumara, caramelised onion and rosemary Roast kumara with some crushed garlic, chilli, rosemary and oil in a hot oven for 20 minutes. Meanwhile, cook onion on stovetop in plenty of butter for 15 minutes until caramelised. Spread pizza base with tomato pizza sauce and top with kumara, onions and mozzarella cheese.