First choose your base…
All these recipes use a fresh or frozen Margherita pizza (about 24cm). With just tomato sauce and mozzarella, it works perfectly with additional toppings. Follow the cooking instructions on the back of the pack and add a few more mins if your added toppings need longer to brown.
Veggie variations… Deli veg special (below)
Top the base with a mix of ready-roasted peppers, aubergines and courgettes. Bake, then pile on a handful of rocket and scatter with 2 tbsp toasted pine nuts and a drizzle of basil pesto, to serve.
Fry 150g mixed wild mushrooms in a little oil or butter until golden, then fold in a handful of chopped parsley. Spread 2 tbsp olive tapenade over the base, add the mushrooms, then bake. Finish with more parsley, to serve.
Sticky red onion & feta
Dot the base with 2 tbsp caramelised red onions from a jar. Crumble over 50g feta, then sprinkle with leaves from a few thyme sprigs before baking.
More than Margherita
Halve 10 cherry tomatoes and scatter over the base with 50g torn buffalo mozzarella, then bake. Finish with a handful of basil leaves before serving.
Classic four cheese
The Margherita already contains mozzarella, so simply scatter over 25g each sliced smoked cheese and
crumbled blue cheese, and spoonfuls of mascarpone, then bake.