Three bites of pizza

Home-made pizzas are a great family favourite - take inspiration from Mary Berry's creative recipe for three delicious versions
By Mary Berry
Three bites of pizza
  • Rating:
  • Serves: 3
  • Cook Time: 12 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the tomato topping

  • 150 ml passata
  • 3 tbsp sun-dried tomato purée
  • 2 cloves garlic, crushed
  • 1 tsp sugar
  • 1 pinches black pepper

For the crab and dill pizza marinere

  • 0.5 ciabatta bread, sliced lengthways
  • 175 g white crab meat, canned and drained
  • 0.5 lemons, juice and grated zest
  • 1 tbsp chopped dill
  • 2 tsp capers, drained
  • 1 pinches black pepper
  • 50 g cheddar cheese, grated
  • 0.5 tsp paprika, for dusting

For the Mediterranean pizza

  • 1 shop-bought ready-made pizza base, small-sized
  • 140 g jarred roasted peppers, drained and thickly sliced
  • 6 black olives, pitted and halved
  • 4 tinned anchovies
  • 1 sea salt and freshly ground black pepper
  • 50 g mozzarella, grated

For the artichoke and Roquefort Naan pizza

  • 1 small naan bread
  • 280 g artichokes, jarred in oil, drained
  • 3 tbsp chopped parsley
  • 1 pinches black pepper
  • 25 g roquefort cheese, finely sliced

Method

1. Preheat the oven to 200C/gas 6. 2. For the tomato topping, mix together the passata, tomato paste, garlic, sugar and a pinch of salt and freshly ground pepper. 3. For the crab and dill pizza marinere, spread a third of the tomato mixture over the ciabatta bread. 4. Dry the drained crab meat on kitchen paper and tip into a bowl. Stir in the lemon juice and zest, dill, capers and season with salt and freshly ground pepper. 5. Spoon the crab mixture over the tomato-topped ciabatta. Sprinkle with cheese and dust with paprika. 6. To make the Mediterranean pizza, spread half of the remaining tomato topping over the pizza base, leaving a 2cm gap around the edge. 7. Top with the red peppers and scatter over the olives and anchovy fillets. Season with salt and freshly ground pepper and sprinkle over the grated mozzarella. 8. For the artichoke and Roquefort naan pizza, spread the remaining tomato topping over the naan bread, leaving a 2cm gap around the edge. Scatter over the artichokes and parsley, season with little salt and pepper and top with the Roquefort. 9. Place the three pizzas on baking sheets and bake in the preheated oven, allowing 12 minutes for the Mediterranean pizza and 10 minutes for the others, until each base is crisp and golden brown.

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