5 easy pizza toppings

2 servings 200 kcal or less 30-60 minutes adam russell authentic crispy base dough homebaked homemade pizza italian italy mains make your own night in pizza base takeaway

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Ingredients

1 pizza base, ready-made or from 300g bread mix

75g basil pesto

75g mushroom, sliced

handful cherry tomatoes, halved

100g ham, chopped

handful rocket

75g passata

1 green pepper, deseeded and sliced

handful parsley, roughly chopped

100g mozzarella, torn

1 red chilli, sliced

40g pepperoni, sliced

2 big handfuls spinach

75g basil pesto

50g green olives, halved

50g sundried tomatoes, sliced

100g soft goat's cheese

200g ricotta

400g can artichoke heart, drained

50g black olives, halved

6 rashers streaky bacon

200g lean beef mince

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

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.

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.

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.

Spicy pepperoni & pepper: Spread your base with passata. Top with pepperoni, chilli, green pepper and mozzarella. Season, bake as above. Sprinkle with parsley.

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.

Crispy bacon, artichoke & ricotta: Spread your base with ricotta. Scatter over artichokes, olives and bacon. Season and bake as above.

Beef, 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.