Pizza Basics

Everyone loves pizza but we can't always get out to our favourite pizza restaurant. Fear not, we've got all the cheeses you need to level up your pizza-making at home. Follow our basic guidelines below for some ideas to get you started but feel free to let your imagiantion reign.

• Preheat your oven to 200 degrees while you are getting creative with toppings so your pizza benefits from that immediate blast of heat for a crispy (not soggy) bottom
• If opting for a white base, simply drizzle the pizza base with some extra virgin olive oil (EVOO) before adding your toppings.
• If you prefer a tomato base, spread the pizza base with passata (basic tomato puree), leaving the crust around the edge naked.

Tomato, basil, Buffalo Mozzarella

1. Spread tomato passata onto base and place basil leaves tucked under slices of Buffalo Mozzarella
2. Bake for 8-10 mins or until lightly browned
3. Lay the prosciutto slices across the cooked pizza then scatter rocket on top and drizzle with EVOO
4. Finish with freshly grated Parmigiano Reggiano

Potato, caramelised onion, Taleggio, rosemary

1. Brush the base with EVOO, salt and pepper
2. Cover base with caramelised onion, thin slices of potato then sprinkle with rosemary tips
3. Add amount of Taleggio cubes to your liking as well as some grated Scamorza Bianco for stretch
4. Grate some Parmigiano Reggiano on the top for colour (this will turn golden when done)
5. Bake for 8-10 mins or until lightly browned

Gorgonzola, pear, prosciutto & rocket

1. Brush the base with EVOO, salt and pepper and add cubes of Gorgonzola and arrange slices of pear
2. Grate some Parmigiano Reggiano on the top for colour (this will turn golden when done)
3. Bake for 8-10 mins or until lightly browned
4. Once cooked, dress with rocket & extra shaved Parmigiano Reggiano
5. Drizzle with EVOO / and or balsamic vinegar

Four cheese pizza / Quattro formaggi

1. White base, tomato base - your choice
2. Add Buffalo Mozzarella or Scamorza Bianco for stretch
3. Gorgonzola for spice
4. Taleggio for a little flavour (and smelliness)
5. Top with grated Parmigiano for a golden top
6. Bake for 8-10 mins or until lightly browned

Tips:

• Put the fresh herbs under the cheese so they don’t burn
• Dry the Buffalo Mozzarella with paper towel so the pizza does not go soggy
• Less is more; don’t overload your pizza

By Olivia Sutton