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.

Crumpet pizzas

• Blue cheese & walnut pizza
• 5 tbs (100ml) olive oil
• 1 red onion, sliced
• 1/2 tsp dried sage
• 1 cup mild blue cheese
• 3 tbs milk
• 3 tbs chopped walnuts
• 4 crumpets, toasted
• Italian tomato & basil pizza
• 1 tbs olive oil
• 1 onion, finely chopped
• 1 tsp dried basil
• 1/3 cup black olives, pitted and chopped
• 2 anchovy fillets, drained, chopped (optional ? not vegetarian)
• 8 tomatoes, thinly sliced
• 1 cup grated cheddar cheese
• 4 crumpets, toasted
• Fresh basil leaves, to serve (optional)

1. Blue cheese & walnut pizza: Heat 4 tablespoons of oil in a frypan over low heat. Add onion, cook until softened, then add sage and allow to cool. Preheat grill to high. Mash cheese and milk together, then add walnuts, onions and sage. Pile onto crumpets and grill for 1-2 minutes or until golden.
2. Italian tomato & basil pizza: Heat oil in a frypan over medium heat, then add onion and dried basil and cook until onion starts to soften. Add olives and anchovies and cook, stirring, for a further 2 minutes. Preheat grill to high. Place overlapping tomatoes slices on the crumpets and pile onion mixture on top. Sprinkle with cheese and grill until bubbling and golden. Garnish with basil.

Chicken & capsicum naan bread pizzas

• 2 tsp olive oil
• 1 small red onion, halved, thinly sliced
• 1 small red capsicum, deseeded, cut into thin strips
• 1 Woolworths Country-Style Roast Chicken, bones and skin removed
• 2 x 230g pkts garlic and coriander naan bread
• 120g (1/3 cup) mango chutney
• 2 tbs chopped fresh coriander, to serve
• 90g (1/3 cup) thick natural yoghurt, to serve

1. Preheat oven to 200°C. Heat the oil in a frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until the onion softens. Shred the meat from the chicken.
2. Divide naan between two baking trays. Spread with mango chutney. Top with chicken and onion mixture. Bake for 10 minutes or until crisp and golden.
3. Sprinkle the pizzas with coriander and top with a dollop of yoghurt. Serve.

Caramelised onion and goat's cheese mini pizzas

  Ingridients

 

• 2 large pizza bases
• 2 tablespoons black olive tapenade
• olive oil cooking spray
• 50g goat's cheese, crumbled
• thyme sprigs and extra-virgin olive oil, to serve 

 

Caramelised onion

• 20g butter
• 1 tablespoon extra-virgin olive oil
• 4 brown onions, thinly sliced
• 1 tablespoon thyme leaves

1. Make caramelised onion: Melt butter and oil in a large frying pan over low heat. Add onion and stir to coat. Cover and cook, stirring occasionally, for 20 minutes or until light golden. Stir in thyme. Cook, uncovered, stirring occasionally, for 25 to 30 minutes or until caramelised. Season with salt and pepper. Remove from heat and set aside.
2. Preheat oven to 240°C. Using a 5cm round biscuit cutter, cut 12 rounds out of each pizza base. Spread mini pizza bases thinly with tapenade. Lightly spray with oil. Place on a baking tray lined with baking paper. Bake pizza bases for 6 to 8 minutes or until crisp.
3. Spoon warm caramelised onion over pizza bases. Top with goat's cheese and a small sprig of thyme. Sprinkle with cracked black pepper. Lightly drizzle with oil and serve.

Caprese pizza rounds

• 8 large cherry tomatoes
• 25cm (335g) pizza base
• 1/4 cup basil pesto
• 24 baby bocconcini, halved
• 24 fresh small basil leaves

1. Preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper. Cut each tomato into 3 thick slices. Using a 4cm cutter, cut 24 rounds from pizza base. Place on prepared tray. Spread with pesto. Top each round with 1 tomato slice and 2 bocconcini halves.
2. Bake for 8 minutes or until bases are crisp and cheese melted. Top with basil. Serve.

Prawn & zucchini pizza

• 160ml (2/3 cup) passata (tomato pasta sauce)
• 2 x 225g pkts Boboli 97.2% fat-free pizza bases
• 2 zucchini
• 16 (about 450g) green prawns, peeled leaving tails intact, deveined
• 120g fresh low-fat ricotta, drained on paper towel
• 20 small fresh basil leaves

1. Preheat oven to 220°C. Place 2 baking trays in oven to heat. Spread the passata evenly over the pizza bases.
2. Use a vegetable peeler to slice the zucchini lengthways into long, thin ribbons. Place the zucchini on the pizza bases. Arrange the prawns among the zucchini. Crumble the ricotta into large pieces and scatter over the pizzas.
3. Remove the baking trays from oven. Place the pizzas on the baking trays and bake in oven, swapping trays halfway through cooking, for 15-20 minutes or until the prawns curl and change colour and the bases are crisp and light brown.
4. Scatter the basil over the pizzas and serve immediately.

Mini roast-vegetable pizzas

• 1 quantity pizza dough*
• 1/2 cup basic or roasted tomato sauce*
• 125g roasted eggplant
• 200g roasted capsicum
• 170g marinated artichokes
• 1/3 cup pitted black olives
• 250g bocconcini, chopped
• Basil leaves, to garnish

1. Preheat oven to 230°C.
2. Roll out pizza dough to fit six 10cm lightly oiled pizza trays. Spread tomato sauce on each base, then top with vegetables, olives and bocconcini. Bake for 12 minutes or until crisp. Serve garnished with the basil leaves.

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.