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15th Aug 2019

3 EASY (and seriously delicious) pizza recipes perfect for a Friday night in

Happy National Pizza Day!

Trine Jensen-Burke

Fancy having a go at making your own pizzas?

Take-away is convenient, there is no denying that, but nothing beats the home-made variety. And in the days of Pinterest (oh, the food porn!) and 24-hour supermarkets, there is NO need to dial up Domino’s when you get an urge for pizza.

Here are three easy-to-make, yet incredibly impressive and flat out DELICIOUS recipes to try out:

1. Bacon, tomato and rosemary pizza

serves 4


4 slices Naan
2 teaspoons extra virgin olive oil
1 tablespoon fresh rosemary, chopped
6 ounces fresh mozzarella, sliced
2 tomatoes thinly sliced, organic if possible
5 slices crispy bacon
Salt and pepper



Preheat oven to 425°F. Place the naan on a baking sheet or pizza stone. Lightly brush the naan with 1/2 teaspoon olive oil per slice and sprinkle evenly with rosemary.

Prep all toppings and crumble the bacon.

Place cheese, tomatoes, and bacon on the naan and sprinkle each with a pinch of salt and pepper. Place in the oven and bake for 10 to 12 minutes until the cheese is melted.

Slice and serve. Cheers!

Recipe via


2. Whole Wheat Tortilla Pizza with Arugula and Prosciutto

Serves 4


4x 8-inch whole wheat tortillas

8 tbsp. prepared tomato sauce

2 c. mozzarella cheese, grated by hand

4 slices of prosciutto

1 handful of arugula leaves

½ tsp. fresh lemon juice

2 tsp. olive oil, divided



Preheat your oven to 425 F. Grab 2 rimmed baking sheets and place them into the oven to heat up.

Add 1 teaspoon of olive oil to a small bowl. Lightly brush both sides of the tortillas- use a folded paper towel if you don’t have a brush. This makes them nice and crispy when baked.

Spread 2 tablespoons of tomato sauce onto each tortilla, leaving a ½- inch border around the edge for your ‘crust’. Use the back of a spoon to help guide you. Top each base with ½ cup of mozzarella cheese.

Bake for about 5-7 minutes or until the pizza is crisp and the cheese is melted. Rotate your pans and swap racks halfway through cooking for even browning.

In a small bowl add the arugula, lemon juice and olive oil. Toss with your hands to coat.

Remove the pizzas from the oven.

Tear up the prosciutto slices and add to each pizza. Top with arugula salad.

Serve warm.

Recipe via


3. Blackberry, Fennel and Goat Cheese Pizza

Serves 2-4


For the crust:

2 1/2 cups all purpose flour
1/2 cup cornmeal
1/2 teaspoon instant yeast
1 teaspoon salt
2 tablespoons olive oil

For the topping:
1 1/2 cups fresh or frozen blackberries
1 small bulb fennel thinly sliced (reserve the fronds for garnish)
8 ounces fresh goat cheese, brie or gorgonzola
1/4 cup chopped hazelnuts@
2 tablespoons fresh thyme
salt and pepper
1 -2 tablespoons honey


Combine the flour, cornmeal, yeast, and salt in a large bowl.  Stir in 1 1/2 cups water.  The dough should be relatively sticky and wet.

Let the dough sit for at least 6 or up to 12 hours.

When you’re ready to bake the pizza, heat the oven to 500 degrees.  Divide the dough into half or quarters depending on the size you want your finished pizza to be. Working with one portion at a time, gather the four corners together and mold gently into a ball.  Dust the balls lightly with flour and let rest for 1 hour.

Shape the dough into a round shape trying to get it as thin as possible without tearing it.  Lightly drizzle the dough with a teaspoon of olive oil and top with the blackberries, fennel and goat cheese.  Sprinkle the thyme and hazelnuts over the top and bake until the crust is crispy and the cheese is melted 8 to 12 minutes.

Sprinkle with the reserved fennel fronds and drizzle with honey.  Let stand for a few minutes before slicing and serve while still hot.

Recipe via