Ingredients

Method

Pineapple pepperoni crumble pizza:
• 1 x 290 g Woolworths stonebaked cheese & tomato pizza
• 60 g Woolworths smoked pepperoni salami crumble
• 90 g Woolworths Queen pineapple snackpot, roughly sliced
• 1 jalapeño chilli, sliced
• Woolworths seasonal honey, for drizzling
Anchovy caramelised onion pizza:
• 1 x 290 g Woolworths stonebaked cheese & tomato pizza
• 2 brown onions, caramelised
• 6 Woolworths anchovy fillets in sunflower oil
• 1 T Coelsanus nonpareille capers in wine vinegar
• 50 g pitted green Manzanilla olives, sliced
• 1 LemonGold® seedless lemon, zested
Strawberry prosciutto pizza:
• 1 x 290 g Woolworths stonebaked cheese & tomato pizza
• 125 g full-fat brien, sliced
• 6 strawberries, sliced
• 70 g Woolworths prosciutto crudo
• Woolworths Italian-style balsamic reduction, for drizzling
• fresh basil, to garnish

Method

Ingredients

1. For the pineapple pepperoni pizza: add pineapple and pepperoni to the base and cook accordingly to package instructions. Once it comes out the oven, top with fresh jalapeno and a drizzle of honey before cutting and serving immediately.

2. For the anchovy caramelised onion pizza: top with caramelise onion, anchovies, capers and olives and cook accordingly to package instructions. Once it comes out the oven top with lemon zest, cut and serve immediately.

3. For the strawberry prosciutto pizza: top with sliced brie and cook accordingly to package instructions. Once it comes out the oven top with strawberries, prosciutto, drizzle with balsamic glaze and fresh basil. Cut and serve immediately.