4 Different Toppings for a 20 cm/8 inch pizza or half of a 35  cm/14 inch pizza

 Bacon and mushroom toppings

-        4 rashers of streaky bacon

-        2 white button mushrooms

-        2 tablespoons chopped onion

-        4 cherry tomatoes

-        50 grammes or 4 tablespoon tomato base pizza sauce

-        50 grammes or 4 tablespoon grated mozzarella or blended cheese for pizza

Method:

1. 1.      Cut the bacon into 2.5cm/1in pieces and put them in a medium hot frying pan, after rendering a little fat out from the bacon, put in the chopped onion and fry them till the bacon pieces are cooked. Leave them to cool down.
2. 2.      Cut the mushrooms into thin slices, cut each cherry tomatoes in half.
3. 3.      After the crust has been precooked for 4 minutes, take it out from the oven and pop all air bubbles that may have formed. Spread the pizza sauce and sprinkle the grated cheese evenly on the crust. Distribute the bacon and onion, cherry tomatoes and mushroom on the crust and put it back into the oven to bake till the crust turn brown and crispy, about 10 minutes.

  Salmon and olives toppings

-        4 slices of cold smoke or gravlax Salmon

-        6 olives

-        4 cherry tomatoes

-        8 or Several thinly cut onion rings

-        50 grammes or 4 tablespoon tomato base pizza sauce

-        50 grammes or 4 tablespoon grated mozzarella or blended cheese for pizza

Method:

1. 1.      Cut each slice of salmon in half, also cut the olives and cherry tomatoes in half
2. 2.      After the crust has been precooked for 4 minutes, take it out from the oven and pop all air bubbles that may have formed. Spread the pizza sauce and sprinkle the grated cheese evenly on the crust. Distribute the olives, cherry tomatoes and onion rings on the crust and put it back into the oven to bake till the crust turn brown and crispy, about 10 minutes.
3. 3.      Take the pizza out from the oven and slide it onto a wire rack, put the salmon pieces on top and serve after the pizza cool down for a couple of minutes. 

 Prosciutto, Buffalo Mozzarella, fresh figs and arugula or rocket toppings

-        4 slices of prosciutto

-        1 small ball of Buffalo Mozzarella

-        Handful of Arugula or Rocket

-        1 or 2 fresh figs

-        4 tablespoons mascarpone or cream cheese

Method:

1. 1.      Cut each slice of prosciutto in half. Drain and cut the buffalo mozzarella cheese into slices
2. 2.      Depends on the size of the fresh figs, cut 1 or 2 fresh figs into quarters or 8 wedges.
3. 3.      After the crust has been precooked for 4 minutes, take it out from the oven and pop all air bubbles that may have formed. Spread the mascarpone or cream cheese evenly on the crust. Add in the figs and put the crust back into the oven to bake till it turn brown and crispy, about 10 minutes.
4. 4.      Take the pizza out from the oven and slide it onto a wire rack, put the prosciutto,  buffalo mozzarella and arugula/rocket and serve after the pizza cool down for a couple of minutes.

  Sundried tomatoes, marinated Feta and Portobello mushroom toppings (Vegetarian)

-        6 pieces of sundried tomatoes

-        4 to 6 small Portobello mushrooms (depends on the size)

-        2 to 3 tablespoons marinated feta cheese

-        Handful of Arugula or Rocket

-        4 olives

-        Several thinly sliced onion rings

-        Several thinly slices capsicum strips or rings

-        Olive oil

-        sea salt

-        50 grammes or 4 tablespoon tomato base pizza sauce

-        50 grammes or 4 tablespoon grated mozzarella or blended cheese for pizza

Method:

1. 1.      Rehydrate the sundried tomatoes in lukewarm water for 20 minutes, stir them occasionally  then drain and set aside.
2. 2.      Turn the Portobello mushroom smooth side down and remove the stem then sprinkle a few drops of olive oil and a pinch of sea salt into each mushroom. Set them aside.
3. 3.      Drain and break the feta cheese into big crumbs or small chunks. Cut the olives in halves and prepare the onion rings and capsicum strips
4. 4.      After the crust has been precooked for 4 minutes, take it out from the oven and pop all air bubbles that may have formed. Spread the pizza sauce and sprinkle the grated cheese evenly on the crust. Distribute the sundried tomatoes, Portobello mushroom, olives, onion rings and capsicum strips on the crust and put it back into the oven to bake till the crust turn brown and crispy, about 10 minutes.
5. 5.      Take the pizza out from the oven and slide it onto a wire rack, put the feta cheese  and arugula on top and serve after the pizza cool down for a couple of minutes.

Hints:

-        Quantities of the ingredients for the toppings are all adjustable, feel free to add or reduce to your liking.

-        You can put 2 different toppings on one 35cm/14inch pizza