FIVE NEW PIZZA BASE MIXES

SAVE MONEY ON TAKEAWAYS AND TRY FIVE NEW PIZZAS

Make up 2 x 145g pizza base mix or 259g ciabatta bread mix for each recipe and follow the packet instructions. Heat the oven to 220C/fan 200C/gas 7.

■ ARTICHOKE AND PROSCIUTTO PIZZA Sizzle 2 sliced garlic cloves in olive oil for a couple of minutes. Add 1 tin drained chopped tomatoes. Simmer until thickened (about 10 minutes). Stir in a few basil leaves. Roll the dough into one large or two smaller long shapes. Spread over a thin layer of the sauce then top with 1 ball sliced mozzarella, 4 halved prosciutto slices and lOOg sliced artichoke hearts. Bake for 20 minutes until crisp and bubbling. Finish with a few more torn basil leaves and a drizzle of olive oil.
■ MOZZARELLA, ANCHOVY, CAPER AND GREEN OLIVE PIZZA Roll the dough into one large or two smaller long shapes. Spread over a thin layer of tomato sauce (bought or follow the recipe above) and then top with 2 balls of shredded mozzarella. Scatter on 6 halved anchovies, some torn green olives and a hefty amount of capers and bake for 15-20 minutes or untilcrisp and bubbling. Add some rocket leaves. Drizzle over some balsamic vinegar.
■ CHORIZO, RED PEPPER AND PAPRIKA PIZZA Roll the dough into one large or two smaller long shapes. Sizzle 2 sliced garlic cloves in olive oil for a couple of minutes then add a pinch of smoked paprika. Spoon over the pizza bases. Add chorizo slices, some roasted red pepper slices and a handful of halved cherry tomatoes. Bake for 15-20 minutes, until crisp and bubbling. Then dot with some blobs of creme fraTche and some sprinkle on freshly chopped parsley.
■ PESTO, COURGETTE AND PINE NUT PIZZA Roll the dough into one large or two smaller long shapes. Brush each base with pesto, sprinkle over pine nuts and heap on courgette ribbons tossed in olive oil. Bake for 15-20 minutes or until crisp and the courgette has wilted. Drizzle on some more pesto and top with lots of parmesan shavings.
■ MASCARPONE, DOLCELATTE AND WALNUT PIZZA Roll the dough into one large or two smaller long shapes. Spread two tbsp mascarpone on each. Scatter on 2 sliced shallots, lumps of dolcelatte and roughly crushed walnuts. Bake for 15-20 minutes, until crisp, bubbling. Add rocket dressed in walnut or olive oil and balsamic vinegar.

FIVE NEW PIZZA BASE MIXES