1: SAUASAGE, MOZARELLA AND ROCKET.
Smear 3 tablespoons of Romana sauce on a base, add thinly-sliced sausage/salami/pepperoni and blobs of fresh mozzarella before putting into the top shelf of your oven at around 225 degrees.
In the meantime take a small handful of rocket, place in a bowl and sprinkle with a small amount of extra-virgin olive oil.
After 6-7 minutes remove the pizza, add the rocket, grind some black pepper over the top, slice and serve.
2: MIXED PEPPERS AND SHALLOTS.
Gently sauté sliced yellow, red and green peppers as well as shallots in a little extra virgin olive oil in a pan for about five minutes.
Use about 3 tablespoons of Romana sauce on top of a base and add peppers and shallots and sprinkle some fresh mozzarella on top.
While it’s cooking at 225 degrees for 4-6 minutes, sprinkle a tiny amount of extra-virgin olive oil on some basil leaves and place a few on top of pizza when removed from oven.
Season with salt and pepper as desired and enjoy.
3: WILD MUSHROOMS.
Get a selection of wild mushrooms and gently fry in extra-virgin olive oil for 4/5 minutes.
Add 2/3 tablespoons of bianca sauce to a base and spread mushrooms over top, add a small amount of cheddar and mozzarella and cook for 4-6 minutes in an oven pre-heated to 225 degrees.
Garnish with parsley and a sprinkling of Parmesan when removed.
4: SAUSAGE, FRESH TOMATOES AND ROCKET.
Spread 2/3 tablespoons of bianca sauce on a base.
Add thinly sliced sausage/pepperoni/salami and some chopped cherry tomatoes and mozzarella.
Cook as per instructions and garnish with rocket covered in a little extra virgin olive oil afterwards.
Season with pepper.
5: PARMA HAM AND MOZARELLA
Take some Parma ham or nice prosciutto.
Place on top of a base that has been covered in 3/4 tablespoons of romana sauce and add fresh mozzarella.
After cooking following the guidelines on the pack season with pepper.
6: TOMATO AND OLIVES ON PESTO SAUCE.
Cover a base with 2/3 tablespoons of green basil pesto.
Add chopped cherry tomatoes and mozzarella.
After cooking following the guidelines on the packaging, add basil leaves coated in a small amount of extra-virgin olive oil.
Season according to your taste with salt and pepper.
7: TUNA AND OLIVES
Use 2/3 tablespoons of bianca sauce.
Add flaked tuna, chopped, stoned olives and mozzarella.
Cook for 4-6 minutes at 225 degrees.
8: QUATTRO STAGIONI
This all-time favourite has a number of different possibilities but here we have gone for artichoke, olives, parma ham/prosciutto and mozzarella – feel free to experiment though.
Use 3/4 tablespoons of Romana sauce, spread some chopped artichoke hearts over one quarter, repeat on the next quarter with parma ham/ prosciutto, add chopped and stoned olives to the next quarter and mozzarella to the last.
Cook as per instructions on pack.