Caramelised pineapple and bacon pizza

• 6 (150g) rindless shortcut bacon rashers
• 1/2 (450g) pineapple, peeled, cored, thinly sliced
• 1 pizza base (see related recipe)
• 1/4 cup bottled tomato pasta sauce or Basic tomato pasta sauce (see related recipe)
• 1/2 cup grated mozzarella cheese
• Fresh oregano leaves, to serve

1. Preheat oven to 240°/220° fan-forced. Heat a greased barbecue plate or chargrill over high heat. Add bacon. Cook for 1 to 2 minutes each side or until browned. Transfer to a plate. Add pineapple. Cook for 1 to 2 minutes each side or until browned.
2. Spread base with tomato sauce. Top with half the cheese. Top with bacon, pineapple and remaining cheese. Bake for 15 to 18 minutes or until base is crisp and cheese melted. Serve.

BBQ meatlovers' pizza

• olive oil cooking spray
• 2 lean beef sausages
• 26cm frozen pizza base, thawed
• 1/4 cup barbecue sauce
• 1 small red onion, halved, thinly sliced
• 50g 97% fat-free rindless bacon, chopped
• 60g shaved pastrami, roughly chopped
• 6 cherry tomatoes, quartered
• 1/2 cup grated reduced-fat pizza cheese

1. Spray a large frying pan with oil. Heat over medium heat. Cook sausages, turning occasionally, for 10 to 12 minutes or until cooked through. Allow to cool. Thinly slice.
2. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place pizza base on prepared tray. Spread base with barbecue sauce. Top with sausage, onion, bacon, pastrami and tomatoes. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and pizza base is crisp. Cut into wedges. Serve.

Bacon, cheddar & pineapple pizza

• 2 (about 220g each) plain bought pizza bases
• 125ml (1/2 cup) pizza sauce
• 50g (1/2 cup) coarsely grated mozzarella
• 200g shortcut bacon rashers, cut into strips
• 1/4 large Woolworths Fresh Naturally Sweet Pineapple, peeled, cored, coarsely chopped
• 160g (2 cups) coarsely grated cheddar

1. Preheat oven to 240°C. Place the pizza bases on 2 baking trays. Spread pizza sauce over the bases. Sprinkle with the mozzarella. Arrange the bacon and pineapple on top and sprinkle with the cheddar.
2. Bake for 15-20 minutes or until the bases are crisp and the top is golden.

Egg & bacon pizzas

• 8 thin bacon rashers, rind removed
• 4 individual pizza bases
• 4 tbs (1/3 cup) sundried tomato pesto
• 125g grated mozzarella
• 4 small eggs
• 12 cherry tomatoes (we used truss)
• Olive oil and balsamic vinegar (optional), to drizzle
• Baby rocket leaves, to serve

1. Preheat the oven to 200°C. Line a baking sheet with baking paper then spread bacon out in a single layer. Cook in the oven for 5-6 minutes until just starting to crisp.
2. Remove the baking paper and lightly oil the baking sheet. Place pizza bases on the sheet and spread with sundried tomato pesto. Lay 2 bacon rashers on each pizza and sprinkle cheese over the bacon. Carefully break an egg into the centre of each pizza, then sit 3 cherry tomatoes to one side of the egg. Drizzle each pizza with olive oil, season with salt and pepper, then bake for 6 minutes or until the egg has just cooked and the tomatoes have started to wilt. Scatter with rocket and drizzle with a little balsamic vinegar, if desired.