Roasted red grape pizza

Spanish Margherita with fennel salad

Pork meatball-and-kimchi pizza

The basic pizza base

Papizza

Beef meatball pizza

Basic pizza bianca

Sweet Onion Jam-and-Anchovy Pizza

Pizza toast

Preheat the oven to 200°C.
Bake the pizza bases for 8 minutes. While they are baking, place the red onion in a small saucepan with the red wine vinegar and gently simmer for 3–5 minutes. Remove from the heat.
Sprinkle the trout flakes over the pizza bases, top with crème fraîche, capers and the pickled red onion. Tear over a few dill fronds and finish with a crack of freshly ground black pepper. Serve immediately.
“If you’re looking for a meal with all the style of a gourmet dish but none of the effort, this pizza is your quick fix, especially if you’re entertaining a crowd. If you don’t have time to pickle onions, simply finely dice half a red onion and drizzle the pizza with fresh lemon juice instead.” – Hannah Lewry, TASTE consultant food editor