Recipe Index

Ingredients

• 1 pizza base, 11 in
• 4 Tbsp pizza sauce
• 4½ oz mozzarella cheese, freshly grated, for pepperoni pizza
• 20 slices pepperoni, for pepperoni pizza
• 4½ oz mozzarella cheese, freshly grated, for supreme pizza
• 1¾ oz onion, sliced, for supreme pizza
• 1¾ oz bacon, cut into pieces, for supreme pizza
• 2¾ oz capsicum (bell pepper), sliced, for supreme pizza
• 12 slices pepperoni, for supreme pizza
• 1¾ oz beef mince, formed into small balls, for supreme pizza
• 1¾ oz button mushrooms, sliced, for supreme pizza
• 1½ oz black olives, sliced, for supreme pizza
• 4½ oz mozzarella cheese, freshly grated, for Hawaiian pizza
• 2½ oz ham, cut into batons, for Hawaiian pizza
• 2¾ oz pineapple chunks, for Hawaiian pizza
• 3 tbsp barbecue sauce, for BBQ meatlovers pizza
• 4½ oz mozzarella cheese, freshly grated, for BBQ meatlovers pizza
• 10 slices pepperoni, for BBQ meatlovers pizza
• 1¾ oz bacon, cut into pieces, for BBQ meatlovers pizza
• 1¾ oz cabanossi, sliced, for BBQ meatlovers pizza
• 1¾ oz beef mince, formed into small balls, for BBQ meatlovers pizza
• 1¾ oz ham, cut into batons, for BBQ meatlovers pizza
• 4½ oz mozzarella cheese, freshly grated, for garlic prawn pizza
• 12 medium raw prawns, shelled and deveined, for garlic prawn pizza
• 1 oz unsalted butter, for garlic prawn pizza
• 1/4 tsp salt, for garlic prawn pizza
• 1 tbsp garlic, chopped, for garlic prawn pizza
• 2¾ oz capsicum, sliced, for garlic prawn pizza
• 2¾ oz onion, sliced, for garlic prawn pizza
• 2 tsp long red chillies, finely sliced, for garlic prawn pizza
• ¾ oz baby rocket, for garlic prawn pizza
• 4½ oz mozzarella cheese, freshly grated, for sausage and kale pizza
• 4¼ oz pork sausage, skin removed and torn into small balls, for sausage and kale pizza
• 2 oz kale, stems removed and torn, for sausage and kale pizza
• 2 tsp olive oil, for sausage and kale pizza
• 4½ oz fresh buffalo mozzarella, well drained, for margherita pizza
• 2 tbsp extra virgin olive oil, for margherita pizza
• 12 basil leaves, for margherita pizza
• 3¼ oz mozzarella cheese, freshly grated, for quattro forseasoning sauce pizza
• 2¾ oz sliced provolone, torn, for quattro forseasoning sauce pizza
• 1¾ oz blue cheese, broken into pieces, for quattro forseasoning sauce pizza
• 3 tbsp Parmesan, grated, for quattro forseasoning sauce pizza
• 4½ oz mozzarella cheese, freshly grated, for prosciutto pizza
• 1 tbsp olive oil, for prosciutto pizza
• 8-10 slices prosciutto, for prosciutto pizza
• ¾ oz baby rocket, for prosciutto pizza
• 4½ oz mozzarella cheese, freshly grated, for potato pizza
• 7 oz waxy potato, very thinly sliced, for potato pizza
• 1 tbsp fresh rosemary leaves, for potato pizza
• 1/4 tsp salt, for potato pizza
• 1 1/2 tbsp extra virgin olive oil, for potato pizza

Method

1. Use each set of ingredients to top one 11 in pizza. Heat the oven to its highest setting, 475°F or above, with a stone or heavy tray inside.
2. Spread the base with pizza sauce, or barbecue sauce for the BBQ meatlovers, for pepperoni, supreme, and Hawaiian pizzas, scatter over the mozzarella, arrange the listed toppings evenly, and bake for 8 to 10 minutes until golden and bubbling.
3. Top for pepperoni with sauce, mozzarella, and the 20 pepperoni slices. Top for supreme with sauce, mozzarella, onion, bacon, capsicum, pepperoni, beef balls, mushrooms, and olives. Top for Hawaiian with sauce, mozzarella, ham, and pineapple. Top for BBQ meatlovers with barbecue sauce, mozzarella, pepperoni, bacon, cabanossi, beef balls, and ham.
4. Melt the butter with the salt and chopped garlic for garlic prawns, toss the prawns through the mixture, then arrange on the sauced, cheese-topped base with capsicum, onion, and chilli. Bake as above and finish with the rocket.
5. Toss the kale in the olive oil for sausage and kale. Top the sauced base with mozzarella and the raw sausage pieces, scatter over the kale, and bake as above.
6. Spread the base with sauce for margherita, tear over the buffalo mozzarella, and bake until blistered. Finish with the basil leaves and a drizzle of extra virgin olive oil.
7. Omit the sauce for quattro formaggi. Scatter the grated mozzarella over the base, then dot with provolone, blue cheese, and Parmesan. Bake as above.
8. Bake the sauced base with mozzarella and the olive oil for prosciutto and rocket until done, then lay over the prosciutto and rocket and serve at once so the toppings stay fresh.
9. Omit the sauce for potato and rosemary. Scatter over the mozzarella, arrange the potato slices in a single overlapping layer, sprinkle with rosemary and salt, drizzle with olive oil, and bake for 10 to 12 minutes until the potato is tender and golden.

Prep: 10 min · Cook: 10 min

Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.