Red and yellow pepper pizza fingers

For the finger bases

150g (5oz) of strong flour
3g (1/8oz) dried yeast
100ml (3 1/2floz) warm water
1/2tsp salt
1/4tsp sugar
2-3 drops of olive oil, to blend

For the topping

1/4 jar of ready-made tomato pasta sauce
1/2 red onion, peeled and sliced
1/2 yellow pepper, de-seeded and sliced
1/2 red pepper, deseeded and sliced
55-85g (2-3oz) red Leicester cheese, grated
A few basil leaves, shredded

Preheat the oven to 220°C/425°F/gas 7.
Place flour, yeast, salt and sugar into a mixing bowl, stir in the warm water and create a dough.
Remove from the bowl and knead for 5 mins
On a floured surface, roll the dough out to form a long rectangular shape, press down with the palm of your hand to flatten.
Place the base onto a greased, non-stick baking sheet.
Spread a little sauce onto the base. Scatter the red onion and pepper slices over. Sprinkle the grated cheese over and scatter the shredded basil leaves over the top.
Bake in the oven for 10-12 mins, or until the dough is crispy and the cheese is melted, golden and bubbling.
Remove from the oven, cut into fingers and serve.

Four seasons pizza

1/2 quantity basic pizza dough
3tbsp pizza topping
50g (2oz) mozzarella, sliced
50g (2oz) mushrooms, sliced
25g (1oz) pepperoni, sliced
2 anchovy fillets, chopped
6 olives
1tbsp capers
Extra virgin olive oil, for sprinkling
Fresh basil leaves (optional)

Preheat the oven to 230°C/445°F/gas 8. Roll out the dough to a 23cm diameter circle and place on a lightly greased baking sheet.
Spread pizza topping almost to the edges of the dough. Top with the cheese, mushrooms, pepperoni and anchovies in separate quarters over the base. Scatter with olives and capers. Season, sprinkle with oil and bake for 10 to 15 mins. Serve garnished with the basil.