Just been making some homemeade pizzas with the boy and realised that im pretty rubbish and unimaginative in the kitchen.

So what u got 😀

Keep it simple and don’t overload with too much topping. I like tuna and red onion (along with the margarita base of course).

Rosemary. With everything.

The secret to most italian food is keep it a bit rustic, and certainly don’t drag too many flavours in.

A couple of key complimentary ones is best.

I like to make a white garlic sauce base, and then just add black olives, thinly sliced leeks, and then either mushroom, peas or sweetcorn for a bit more colour.

And then rather than use white mozarella, use gorgonzola instead.

I lost WW3 trying to put baked beans on a pizza, but I am sure it is a killer combination with a bit of pancetta and chorizo, if only I had won I could’ve told you how good.

pear, stilton and walnut
chill con carne

Homemade tomato sauce with basil, oregano, dried and crushed chili peppers and garlic.
Toppings cheese, best if it is a bit smokey. Chicken in BBQ sauce, pimiento de padrón and red onion.
All washed down with a nice Rioja.
Pukka.

Harissa
Gorgonzola
Seared mushrooms

Tuna
Capers
Anchovies
Done

Put some MSG and it will taste brilliant …

Nothing beat MSG the taste of god.

Go to Tesco and get some Wrights Parmesan and Sun Dries Tomato bread mix for the bases. then add tomato sauce. Fry an onion and garlic until soft, lob in a tin of plum tomatoes, oregano, and basil, reduce for a bit, splash of worcester sauce.

thin slices of buffalo mozzarella, peppers, red onions, fresh basil leaves. (add chorizo if your a meat eater) for the topping.

20-25 mins in 180 deg pre heated oven.

simple base tip: … add some semolina flour to the dough mix to give it that dusty rustic feel.

tomato base: squeeze out some tomato puree into a bowl, add some oilve oil, pepper, basil and some water to thin it down a little, use that as the base sauce.

toppings … as already said, go light with the toppings – especially the cheese ( if any ) .

my favourite is rocket leaves and some light smoked ham or italian ham. spinkled over and no cheese.

Fantastic, ill be trying some of them out soon 😀

I had a very nice pizza in the Dolomites once, at the height of the non-dairy stance.

Thin pizza base
Smoked salmon (thinly sliced and lots)
Rocket
Wasabi

Superb !

Butternut squash (cook it first)
A bit of bacon
Some feta
and rosemary.

(With a little bit of tomato underneath.)

My personal favourite. (At least until manage to recreate the leek pizza I had in Wales a few years back.)

And my mate swears by dusting some semolina underneath it to cook.

EDIT: Dammit. Now I’m hungry again.

Peppers, olives, goat’s cheese, chillis, olive oil and a sprig of fresh basil.

My ‘ace of base’ tip is a dash of honey in the pizza dough. Feeds the yeast and makes the dough taste incredible.

I make my own garlic butter to go between base and tomato. Dead easy; soft butter, garlic puree, basil / oregano / parsley / whatever Italian herbs you have to hand. Nom.