Fry the onion in 1 tablespoon of olive oil until softened, about 5–7 minutes.
Meanwhile, cut the loaf horizontally in half, brush each cut surface with olive oil and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread it evenly over the bread. Slice the cheese and arrange it on top of the sauce, then top with the artichoke hearts and fried onion.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.
SERVES 2–4
GORGONZOLA AND WALNUT PIZZA
1 oval or round granary loaf (400g / 14oz)
olive oil
tomato sauce (see opposite)
125g / 4oz Gorgonzola cheese
50g / 2oz walnut pieces
Cut the granary loaf horizontally in half, scoop out a little of the crumb, then brush the inside with olive oil and and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread this evenly over the bread. Slice the cheese and arrange it on top of the sauce, then top with the walnuts.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.
SERVES 2–4
PESTO PIZZA
Bottled pesto is readily available nowadays, and some Italian delicatessens and large supermarkets stock fresh pesto sauce. If you have time, you might like to make your own (see here).
1 ciabatta loaf
olive oil
tomato sauce (see opposite)
75g / 3oz Parmesan cheese
2–4 tbls pesto sauce
a few black olives (optional)
Cut the loaf horizontally in half, brush each cut surface with olive oil and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread it over the bread. Slice the cheese into thin slivers and arrange on top of the sauce, then drizzle the pesto over everything and add the olives if you’re using these.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.
Cut the muffins in half and toast them on both sides under the grill.
Meanwhile, grate the cheese and slice the cherry tomatoes.
Heat the tomato sauce and spread it evenly over the muffins, then top with the grated cheese, sweetcorn and cherry tomatoes. Season with salt and pepper.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is golden brown and bubbling.
SERVES 2
RED PEPPER, AUBERGINE AND GOAT’S CHEESE PIZZA
Light rolls or baps, or pieces of French stick or ciabatta bread, split in half, also make good bases for these toppings.
Fry the onion in 1 tablespoon of olive oil until softened, about 5–7 minutes.
