Chorizo sausage, pesto & potato pizza

• 3 small (about 60g each) desiree or pink-eye potatoes
• 2 chorizo sausages, thinly sliced diagonally
• 1 tbs olive oil
• 1 garlic clove, crushed
• 2 pieces (28cm-diameter) Lebanese bread
• 2 tbs good-quality bought basil pesto
• 50g (1/2 cup) coarsely grated mozzarella
• 200g feta, crumbled
• 2 tbs coarsely chopped fresh continental parsley leaves
• Freshly ground black pepper

1. Preheat oven to 220°C. Place potatoes in a medium saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 10 minutes or until just tender when pierced with a skewer. Remove from heat. Drain and set aside for 5 minutes to cool slightly. Peel and thinly slice.
2. Meanwhile, heat a non-stick frying pan over medium-high heat. Add chorizo and cook, turning occasionally, for 1 minute each side or until golden. Set aside.
3. Combine the oil and garlic in a small bowl. Brush the oil mixture evenly over the bread, then brush the bread with pesto. Top with half the mozzarella, potato, chorizo and feta. Top with the remaining mozzarella. Bake in oven for 6-8 minutes or until the cheese melts and is golden.
4. Sprinkle the pizzas with parsley and season with pepper. Cut into quarters and serve immediately.

Chicken, caramelised onion & sweet potato pizza

• Olive oil spray
• 1 (about 200g) single chicken breast fillet, thinly sliced
• 4 brown onions, halved, thinly sliced
• 2 tbs brown sugar
• 125ml (1/2 cup) passata (tomato pasta sauce)
• 1 x 500g pkt rectangle Nervana fresh pizza bases
• 1 small (about 200g) orange sweet potato (kumara), peeled, thinly sliced
• 60g goat's cheese, crumbled
• 40g baby rocket leaves

1. Preheat oven to 220°C. Place 2 baking trays in the oven to heat.
2. Spray a large non-stick frying pan with olive oil spray to lightly grease. Heat over medium-low heat. Add the chicken and cook, stirring occasionally, for 2 minutes or until golden and just cooked through. Transfer to a plate. Add the onion to the pan and cook, stirring frequently, for 8-10 minutes or until soft and golden. Add the sugar and cook for 1 minute or until sugar dissolves.
3. Spread the passata evenly over the pizza bases. Scatter over the onion mixture. Top with the sweet potato, chicken and goat's cheese. Season with salt and pepper.
4. Remove the baking trays from oven and place the pizzas on top. Bake in oven, swapping trays halfway through cooking, for 15-20 minutes or until the potato is soft and the bases are crisp.
5. Top the pizzas with rocket and season with salt and pepper. Cut into slices and serve immediately.

Potato pizza

• 1 tsp honey
• 7g dried yeast
• 21/2 cups strong bread flour, plus extra to knead
• 4 tbs olive oil, plus extra to grease
• 2 tsp polenta
• 6 garlic cloves, skin on, lightly crushed
• 2 tbs chopped mixed herbs (such as rosemary and thyme)
• 450g red-skinned potatoes, thinly sliced

1. Preheat the oven to 210°C.
2. Place honey and 250ml (1 cup) warm water in a bowl, and stir to combine. Sprinkle with the yeast.
3. Set aside for 10 minutes, by which time it should start to bubble and foam (if not your yeast is dead and you will have to start again).
4. Sift flour into a large bowl, add yeast mixture and 1 tablespoon olive oil, and use your hands to bring it together to form a smooth ball. Turn onto a floured workbench and knead for 10 minutes until smooth.
5. Roll out to a 30cm circle. Brush a pizza plate or baking tray with a little oil and sprinkle with polenta.
6. Place dough on the tray. Place garlic, herbs and remaining oil in a bowl and brush a little over the pizza base. Arrange the potato, overlapping, on top, then brush with more oil.
7. Scatter the garlic over the pizza and bake for 35-40 minutes until golden. Drizzle with any remaining oil.