2 cloves garlic
1 tin tomatoes
½ tsp sugar
Finely chop 2 cloves of garlic and soften on medium heat. Add tin chopped tomatoes, season well with salt, pepper, pinch of oreganum and half tsp sugar. Slow simmer, uncovered, stirring occasionally, for 15 mins, then blend. You don't need too much on the pizza base, so keep the left overs in a jar in the fridge. Strew with grated mozarella and/or whatever you have handy, bake for +/-12 minutes and voila!
Caramelised onions and thyme-fried mushrooms
1 large onion
2 tablespoons brown balsamic vinegar
2 teaspoons sugar
1 punnet portabellini mushrooms
1 tablespoon fresh chopped thyme
Faux cheese (or feta if not vegan) – optional
Fresh wild rocket (or roasted courgette strips) – optional
Turn your oven onto the highest setting, on fan. Remember that proper preheating is essential.
For the caramelised onions: halve the onion, then cut into thin slices. Soften in olive oil in a small saucepan on slow heat, then add brown balsamic and sugar, and stir well. Cook covered on low heat for 15 to 20 minutes, stirring regularly.
For the mushrooms: While onions are simmering, cut the mushrooms into +/- 3 to 5mm slices. Fry on high heat in olive oil using a spatula to toss and ensure equal distribution of heat. After a few minutes add freshly chopped thyme leaves, a squeeze of fresh lemon and season well. The mushrooms should be browned after 5 to 8 minutes. Take off heat.
Spread the caramelised onions across the pizza base, leaving a 3cm circular crust. Top with mushrooms. Bake in preheated oven. Check after 7 minutes - you may want to turn the pizza around. After 10 to 12 minutes, the pizza should be ready: the crust edge should be golden brown.
Crumble on faux cheese or feta, and spread wild rocket (or roasted courgette strips) across top.
Leek, fennel, salmon, avocado, fresh dill
1 fennel bulb
+/- 3 leeks
Smoked salmon pack
1 ripe avocado – optional
Handful of fresh chopped dill (or capers)
Turn your oven onto the highest setting, on fan (preheating is essential).
Cut the fennel bulb and leeks into thin strips. Soften the mix slowly in butter in a non-stick pan. Add a squeeze of fresh lemon and season with pepper. Mix should be thoroughly softened after about 15 minutes.
Spread mix across the pizza base, leaving a good 3cm circular crust. Place in preheated oven. Keep an eye on it – after 7 minutes you may want to turn the pizza around. After 10 to 12 minutes, the pizza should be ready with the crust edge a deep gold-brown.
Top with smoked salmon strips and avocado, sprinkle fresh chopped dill (or capers) and season with salt and a grind of coarse pepper.