cheese and heat under the grill for a few minutes, until the pizzas are piping hot and the cheese is golden brown and bubbling.
SERVES 2
RED AND YELLOW PEPPER PIZZA
1 red pepper
1 yellow pepper
1 oval or round granary loaf (400g / 14oz)
olive oil
tomato sauce (see above)
salt and freshly ground black pepper
50g 12oz Parmesan cheese
a few fresh basil leaves
Cut the peppers into quarters, put them cut-side down on a grill pan and grill for about 10 minutes or until the skin has blistered and charred in places. Remove from the grill and, when cool enough to handle, peel off the skin, remove the seeds and stem, and slice the peppers.
Cut the loaf horizontally in half, scoop out a little of the crumb, then brush the inside with olive oil and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread this evenly over the bread and top with the peppers, mixing up the colours. Season the peppers lightly, then grate the cheese and sprinkle it over the pizzas.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned. Tear a little basil over the top and serve.
SERVES 2–4
CIABATTA PIZZA WITH ARTICHOKES
The nicest artichoke hearts to use for this are the ones that you can buy preserved in oil. Any that are left over keep well in the fridge. Alternatively, drained canned artichoke hearts make a good substitute.
1 red onion, peeled and sliced
olive oil
1 ciabatta loaf
tomato sauce (see opposite)
125g / 4oz Mozzarella cheese
125g / 4oz artichoke hearts, sliced
Fry the onion in 1 tablespoon of olive oil until softened, about 5–7 minutes.
Meanwhile, cut the loaf horizontally in half, brush each cut surface with olive oil and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread it evenly over the bread. Slice the cheese and arrange it on top of the sauce, then top with the artichoke hearts and fried onion.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.
SERVES 2–4
GORGONZOLA AND WALNUT PIZZA
1 oval or round granary loaf (400g / 14oz)
olive oil
tomato sauce (see opposite)
125g / 4oz Gorgonzola cheese
50g / 2oz walnut pieces
Cut the granary loaf horizontally in half, scoop out a little of the crumb, then brush the inside with olive oil and and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread this evenly over the bread. Slice the cheese and arrange it on top of the sauce, then top with the walnuts.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.
SERVES 2–4
PESTO PIZZA
Bottled pesto is readily available nowadays, and some Italian delicatessens and large supermarkets stock fresh pesto sauce. If you have time, you might like to make your own (see here).
1 ciabatta loaf
olive oil
tomato sauce (see opposite)
75g / 3oz Parmesan cheese
2–4 tbls pesto sauce
a few black olives (optional)
Cut the loaf horizontally in half, brush each cut surface with olive oil and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread it over the bread. Slice the cheese into thin slivers and arrange on top of the sauce, then drizzle the pesto over everything and add the olives if you’re using these.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.
