Cover your (pizza) bases

THE BASIC PIZZA BASE

Factor in the 4–6 hours of rising time for these standard bases. Our advice: make and bake them in advance, wrap in clingwrap and keep a stash in the freezer ready to go for pizza night.

Try: The basic pizza base recipe here.

THE BASIC POMODORO

Try this take on the classic Italian sauce, great for tossing through hot pasta or adding its tomatoey, herby deliciousness to a variety of pizzas. It can be made days in advance or frozen for several months. Basically, you should never be without it.

Try: The basic Pomodoro recipe here.

THE FRESH TOPPINGS

Remember to wilt tough greens before piling them onto a hot pizza and thinly slice (and marinate, if you like) crisp veggies like fennel. Also, do we have to tell you that less is more?

Try: Spanish Margherita with fennel salad recipe here. This pizza celebrates the beauty and romance of tomatoes in all their sweet, colourful splendour. It's also a real treat to look at. Hermosa!

ROASTED RED GRAPE PIZZA

The warm grapes have a pleasantly mild sweet-sourness that hold their own against a sassy Pinot Noir. The robustness of the rosemary brings it all to life.

Try: Roasted red grape pizza recipe here.

SWEET BEETROOT PIZZA WITH BUTTERNUT PURÉE AND GOAT’S CHEESE

The fun pops of colour will make this pizza a real hit. The earthy, homely flavours of beetroot and butternut are a classic combination with the slight smokiness of the creamy goat’s cheese.

Try: Sweet beetroot pizza with butternut purée and goat's cheese.

POACHED EGG PIZZA WITH SMASHED PEAS, CHARRED LEEKS AND DILL MAYO

What a great excuse to have pizza for breakfast! The charred leeks work as a seasoning and prove once again why eggs and onions make such great flavour friends. The dill offers a fresh contrast to the creamy, oozy yolks.

Put and egg on it:
Egg on pizza is officially one of life’s great breakfasts. Poach them, as we’ve done in this recipe, or add extra richness by cracking them onto the dough just before it goes into the oven. By the time the crust is crispy, the whites will be set and the yolks beautifully runny.

Try: Poached egg pizza with smashed peas, charred leeks and dill mayo recipe here.

PORK MEATBALL-AND- KIMCHI PIZZA

This simple ode to Asian flavours goes down a treat, especially if the kimchi is made a few days ahead. This kimchi is slightly sweeter than the more traditional one thanks to carrots, fresh lemongrass and a bit of brown sugar.

Try: Pork meatball-and-kimchi pizza recipe here.

Discover more pizza recipes here.