Three bites of pizza

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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Ingredients

For the tomato topping

150ml passata
3 tbsp sun-dried tomato purée
2 garlic cloves, crushed
1 tsp Sugar
1 pinch salt and fresh ground black pepper

For the crab and dill pizza marinere

0.5 ciabatta loaf, sliced lengthways
175g white crab meat, canned and drained
0.5 lemon, juice and grated zest
1 tbsp chopped dill
2 tsp capers, drained
1 pinch salt and fresh ground black pepper
50g Cheddar cheese, grated
0.5 tsp Paprika, for dusting

For the Mediterranean pizza

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

For the artichoke and Roquefort Naan pizza

1 small naan bread
280g artichokes, jarred in oil, drained
3 tbsp chopped parsley
1 pinch salt and fresh ground black pepper
25g Roquefort cheese, finely sliced

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