First choose your base…

Easy Cook - - EVERYDAY PIZZA -

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.

Mor­eish mush­room

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.

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