PLUM PIZZA WITH RICOTTA APRICOT RESERVES AND PEANUTS

1) Preheat the oven to 190C/Gas 5. Unroll the pastry base onto a large baking tray.

2) Warm the apricot preserve in the microwave for 30 seconds. Brush the preserve all over the pastry base.

3) In a small bowl combine the ricotta cheese and icing sugar. Mix well and spread the mixture all over pastry to within 0.5cm of the edges.

4) Top the ricotta with plum slices making slightly overlapping rows. Sprinkle chopped peanuts over the top.

5) Bake for 10 to 12 minutes until the crust and peanuts are golden brown. Serve hot or cold.

BACON POTATO ROSEMARY AND FONTINA PIZZA

1) Preheat the oven to 230 degrees C. Put a swiss roll pan or half sheet pan in the oven.

2) In a large mixing bowl combine the fingerling potatoes onion bacon and rosemary leaves. Add 60 ml of olive oil and season with salt and pepper to taste. Toss together to coat with olive oil.

3) Take the preheated swiss roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan then lay it inside the pan so the dough comes up the sides to form a crust on the rim.

4) Pour the potato mixture onto the pizza dough then sprinkle with shredded fontina. Bake for 20 - 25 mins until crispy and golden about 20 - 25 mins. Garnish with rocket and drizzle the lemon juice over the top. Serve immediately.

PISTACCHIO E SALSICCIA PIZZA

For the dough: Combine the sugar oil yeast and 2 cups cold tap water in the bowl of a stand mixer fitted with a dough hook; let sit until foamy about 10 minutes. Mix together the flour and salt in a bowl. With the motor running slowly add the flour mixture; mix until a smooth elastic dough forms about 10 minutes. Transfer the dough to a lightly-greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.