Free-form pizza pie

• 1 tbs olive oil
• 1 onion, sliced
• 1 garlic clove, crushed
• 2 x 375g blocks puff pastry, thawed
• 1/3 cup (80ml) good-quality tomato pasta sauce
• 100g Primo Prosciutto, sliced
• 100g Primo Salami, sliced
• 100g Primo Ham, sliced
• 150g grated mozzarella
• 1 cup roughly torn basil leaves
• 1 egg, beaten

1. Preheat the oven to 190°C.
2. Heat oil in a frypan over medium heat. Add onion and cook for 2 minutes or until soft. Add garlic and cook for a further minute.
3. Roll out 1 pastry block on a lightly floured board to 30cm x 20cm. Place on a baking tray lined with non-stick baking paper. Roll remaining pastry block until slightly larger.
4. Spread the first pastry sheet with pasta sauce. Top with onion mixture, then sliced meats. Scatter with mozzarella and basil, and season with salt and pepper. Brush exposed edges of the pastry with a little water, then place the second sheet on top.
5. Press down to seal edges, pinching them together with your finger and thumb. Brush top of the pastry with beaten egg. Bake for 25-30 minutes or until puffed and golden.
6. Cut into slices and serve with a green salad, if desired.

Four-way pizza

• 2 x 335g fresh pizza bases (see note)
• 1/2 cup Italian tomato sauce
• 1 cup reduced-fat grated mozzarella cheese
• 100g prosciutto, roughly chopped
• 2 Roma tomatoes, sliced lengthways
• 6 marinated artichokes, quartered (see notes)
• 100g button mushrooms, sliced
• 1/4 cup basil leaves, finely shredded
• 2 tablespoons small oregano leaves

1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pizza bases onto prepared trays. Spread each base with 1/4 cup of tomato sauce. Use a knife to score top of each pizza into quarters.
2. Sprinkle half the cheese over 2 opposite quarters of 1 pizza. Place half the prosciutto onto 1 cheese quarter. Arrange half the tomatoes on the other cheese quarter.
3. Place half the artichoke quarters onto 1 of remaining quarters. Place half the mushrooms onto final quarter. Repeat with remaining ingredients to prepare second pizza. Bake for 25 minutes, swapping pizzas after 12 minutes, or until cheese has melted and pizza bases are crisp. Sprinkle basil over tomatoes. Sprinkle oregano over mushrooms. Serve.

Finger eggplant and zucchini pizza

• 2 tsp (1 sachet/7g) dried yeast
• 1/2 tsp caster sugar
• 3/4 cup (185ml) warm water
• 1/4 cup (60ml) extra virgin olive oil
• 2 cups (300g) plain flour
• 1 tsp sea salt
• 1 tbs olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 400g can diced tomatoes
• 1/4 cup (60ml) dry white wine
• 2 zucchini, thinly sliced lengthways
• 4 finger eggplants, thinly sliced lengthways
• 100g goat's cheese
• 1/2 cup (80g) pitted kalamata olives

1. Combine the yeast, sugar, water and oil in a jug and set aside in a warm, draughtfree place for 5 minutes or until frothy. Combine the flour and salt in a large bowl and make a well in the centre. Pour in the yeast mixture and stir to combine. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Cover with plastic wrap and set aside for 30 minutes or until doubled in size.
2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the tomatoes and wine and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 5 minutes or until sauce thickens. Remove from heat and season with salt and pepper.
3. Heat a char-grill pan on high. Add one-quarter of the zucchini and eggplant and cook for 1 minute each side or until charred. Transfer to a plate. Continue in 3 more batches with remaining zucchini and eggplant.
4. Preheat oven to 220°C. Divide pizza dough into 2 even portions. Roll a dough portion to a 40cm-diameter disc and place on a pizza tray. Repeat with remaining dough. Spread tomato sauce over each base. Arrange the zucchini and eggplant over each pizza. Sprinkle with goat's cheese and olives.
5. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until golden brown and cooked through. Remove from oven. Serve immediately.

Fig & goat's cheese pizzas

• 1 cup (100g) grated mozzarella
• 100g soft goat's cheese, crumbled
• 6 individual pizza bases
• 1/4 cup (60ml) tomato passata (sugo)*
• 6 ripe figs, thinly sliced
• Extra virgin olive oil, to drizzle
• 2 tsp fennel seeds

1. Preheat the oven to 200°C.
2. Combine the cheeses with a fork and season with salt and pepper. Place the pizza bases on a greased baking tray.
3. Spread pizzas with passata and top with cheese mixture. Arrange sliced figs in a decorative pattern on top. Drizzle with olive oil, sprinkle with the fennel seeds and bake for 8-10 minutes until the cheese is bubbling. Serve immediately.

Festive pizza

• 4 (280g) pita bread rounds
• 140g tub pizza sauce
• 200g thinly sliced leg ham, chopped
• 225g can pineapple pieces in natural juice, drained
• 1 medium green capsicum, chopped
• 1/2 cup reduced-fat grated mozzarella cheese

1. Preheat oven to 200°C/180°C fan-forced. Spread pizza sauce over pita breads. Top with ham, pineapple and capsicum. Sprinkle with cheese. Bake for 8 to 10 minutes or until cheese is golden and bread crisp. Serve.

Eggplant and lamb pizzas

• 8 x 12cm Nevana pizza bases
• 1/3 cup pizza sauce
• 170g jar marinated artichoke hearts, drained, halved
• 8 (360g) slices chargrilled eggplant, drained
• 100g feta cheese, crumbled
• 150g lamb backstrap
• 1 tablespoon olive oil
• 1/2 cup baby rocket
• 1/2 cup basil pesto

1. Preheat oven to 200°C/180°C fan-forced. Place pizza bases on 2 baking trays. Spread with sauce. Top with artichoke, eggplant and feta. Bake for 5 to 7 minutes or until crisp (if freezing, see ‘To freeze’ below).
2. Meanwhile, season lamb with salt and pepper. Heat oil in a frying pan over high heat. Cook lamb for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice. Arrange lamb on pizzas. Top with rocket. Serve with pesto.

Egg, tomato and spinach pizzas

• 2 large pizza bases
• 1/3 cup tomato paste
• 250g cherry tomatoes, chopped
• 6 eggs
• 50g baby spinach leaves
• 100g parmesan cheese, shaved

1. Preheat oven to 250°C. Line two large baking or pizza trays with baking paper. Place pizza bases on trays. Spread with tomato paste. Top with tomatoes.
2. Crack 3 eggs around the centre of each base. Bake for 10 to 12 minutes or until eggs are just set.
3. Top with spinach and parmesan. Season with salt and pepper. Slice and serve.