Full ingredients list:
- 1 large or 2 medium pizza bases (pre-made or homemade)
- 1/2 cup pizza sauce
- toppings of your choice
- 200g reduced-fat grated mozzarella cheese
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 220ºC. Spread pizza base with sauce. Add desired toppings, then sprinkle with mozzarella.
Step 2 Bake for 10-15 minutes (10 minutes for pre-made bases; 15 minutes for homemade bases).
Note: Nutrition information based on homemade base + sauce + cheese.
- Potato, rocket and pesto: Spread 1/2 small jar basil pesto over pizza base (instead of pizza sauce). Sprinkle with mozzarella. Thinly slice 350g cooked Desiree potatoes and place in a single layer, overlapping slightly, over pesto. Spray with olive oil and sprinkle liberally with black pepper. Bake according to base recipe. Garnish with rocket.
- Eggplant, olive and caper: Cut 1 eggplant into thin rounds. Spray with olive oil and arrange on a baking tray. Bake at 200ºC for about 10 minutes, until tender. Spread pizza sauce thickly over base. Top with eggplant, pitted black olives and drained capers. Slice 200g fresh mozzarella (instead of grated) and arrange on top. Sprinkle over 1/4 cup grated parmesan and bake according to base recipe.
- Mexican chilli bean: In a bowl, mix 420g can chilli beans, 410g can corn (drained) and 400g can chopped tomatoes (semi-drained), 1 finely chopped small red onion and 1 chopped red or green capsicum. Omit pizza sauce and spread topping over base. Top with light grated cheddar, instead of mozzarella. Bake according to base recipe.
- Calzone: Calzone is a pizza folded in half to enclose the filling. Calzone can be stuffed with any regular pizza topping and is best used with the homemade pizza base recipe (right). Roll out dough. Add filling of your choice and cheese to one half of the base, leaving a 2cm border around the edge. Fold the other half of the base over the topping and crimp dough edges together to seal. Place on a lightly oiled baking tray, spray with olive oil and bake at 220ºC for 15–20 minutes, until top is golden brown and dough is puffed.
- Seafood: Spread pizza sauce over base. Top with 200g fresh seafood or use a pre-made frozen marinara mix, thawed. Sprinkle 100g grated mozzarella and chopped fresh flat-leaf parsley over seafood. Bake according to base recipe.
- Cheese, tomato and basil: Purée a 400g can tomatoes (semi-drained) and 2 tablespoons tomato paste. Spread over base and scatter over mozzarella and fresh basil leaves. Sprinkle over 1/4 cup grated parmesan and season with freshly ground black pepper. Bake according to base recipe.
- Mediterranean: Thinly spread pizza sauce over base. Top with finely chopped sun-dried tomatoes, thinly sliced zucchini and 150g goat’s cheese. Drizzle with olive oil and scatter with fresh basil. Bake according to base recipe.
- Barbecued chicken, cranberry and brie: Thinly spread cranberry sauce over base (instead of pizza sauce). Top with 200g sliced, barbecued chicken, sliced mushrooms, finely sliced red onion and 100g sliced Brie, instead of mozzarella. Bake according to base recipe.
- Chorizo, tomato and olive: Purée a 400g can tomatoes (semi-drained) and 2 tablespoons tomato paste. Spread over base and top with 1/2 cup sliced chorizo, black or green pitted olives, 200g fresh, sliced mozzarella and sliced mushrooms or capsicum. Bake according to base recipe.
- Pesto and roast vegetables: Spread 1/2 jar pesto over base, instead of pizza sauce. Top with any mix of roasted vegetables, cut into small pieces. Reduce mozzarella by half and add 1/4 cup grated parmesan. Bake according to base recipe.
- Keep your pizza toppings healthy by using plant-based ingredients, such as vegetables, fruit, nuts or seeds.
- Limit beef/lamb/pork/poultry toppings to just one option, such as lean lamb or barbecued chicken, not both.
- Be sure to serve your pizza with a side of salad.
About this recipe
First published: January 2011