Ingredients 

1 portion of Basic pizza dough
2 or 3 potatoes, peeled, sliced then steam for 5 minutes
4 to 6 tsp of minced garlic
1/4 cup olive oil
1 tsp of dried mixed herbs
100 g crushed cashews
2 pears, peeled and sliced
Salt to taste

• Roll out pizza base or use pre-made bases
• Mix olive oil, garlic, and mixed herbs and brush on base
• Scatter with rest of the ingredients
• Top with more garlic mixture and salt to taste
• Place in 230ºC oven for 20 to 25 minutes

Ingredients

• 1 portion of Basic pizza dough
• 1 tub of pizza base sauce
• Pizza cheese blend
• 1 Red onion, sliced
• Handful of baby spinach leaves, chopped
• 1 Red capsicum, diced
• 1 Small sweet potato, diced and steamed for 5 minutes
• Parmesan cheese

Method

1. Roll out pizza base or use pre-made bases
2. Cover base with pizza sauce and a scattering of pizza cheese blend
3. Scatter with rest of the ingredients
4. Top with parmesan cheese
5. Place in 230ºC oven for 20 minutes

Ingredients

1 portion of Basic pizza dough
Pizza cheese blend
1 Red onion, sliced
Handful of baby spinach leaves, chopped
100 g Smoked salmon strips
1/2 an Avocado, sliced or diced
Dollops or cubes of cream cheese

• Roll out pizza base or use pre-made bases
• Cover base with pizza cheese blend
• Scatter with ingredients leaving cream cheese till last.
• Place dollops or cubes of cream cheese on top
• Place in 230ºC oven for 20 minutes or until cheese is starting to brown.

This is just a basic pizza dough that can be used for any type of pizza topping you want. It makes enough for 2 traditional style pizzas or a few thinner crust pizzas. Remember when topping the pizza, not to put too much on top, especially in the middle, as it won’t cook before the crust burns.

Ingredients

3 cups Plain Flour (or 2 cups of plain and 1 cup of wholemeal)
2 tsp (7g/1 sachet) dried yeast
Large pinch of caster sugar
1/2 tsp salt
310ml (1 1/4 cups) warm water (a little more if using wholemeal)
1 tbs olive oil
Olive oil, for brushing

• Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre.
• Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
• Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil.
• Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
• Preheat oven to 230 C
• Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc, then add your favourite toppings and bake.
• Cook for about 15 to 20 minutes depending on ingredients.