Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros.

Luca Villari gives you the tools to turn out authentic Italian-style pizza, just like the pros.

You can fill hollowed-out centres of 8 par-baked rolls instead of muffins Note

Add chopped tomato or spinach to filling. Note

Fresh pizza bases are in the bakery aisle or the refrigerated section near the dairy goods. Use bought baba ghanoush or basil pesto instead of hummus. Note

You could try zucchini or eggplant instead of pumpkin. If preferred, you could use naan, pita or Lebanese bread instead of pide. Note

Use canned pink salmon instead of tuna. Use 8 small pita pockets instead of Lebanese bread. Use bought tomato pasta sauce with basil and garlic instead of passata and garlic. Price will vary. Note

Pizza cheese is a combination of grated mozzarella, parmesan and cheddar cheese. Note

Gluten-free: Use gluten-free sausages and gluten-free pizza base spread with a little tomato paste. Note

Use a vegetable peeler to shave long thin cucumber ribbons. Note

For a milder variation, you can use shaved ham instead of salami. Children may like pineapple instead of artichokes. Replace basil dip with roasted capsicum, chilli or spinach dip. Fresh pizza bases are available in the chilled section of the supermarket. Note

Place pizza trays on wire racks (or clean, empty cans) during cooking; this helps ensure bases don’t burn. No covered barbecue? Cook pizzas in an oven preheated to 220°C/200°C fan forced. Cooking time may vary. Make ahead: Make mince mixture a day ahead. Cover, then refrigerate. Note

Be gentle when folding over the dough to avoid crushing the grapes. If not eating immediately, place hot pizza on a wire rack to avoid the base steaming and going soggy. Sprinkle top of pizza with cinnamon sugar before baking. Note

You could use grated cheddar cheese instead of feta, if preferred. Note

Use tasty cheese instead of pizza cheese. Only have one baking tray? Bake one pizza at a time. Add crisp bacon to the topping. Try baby spinach leaves instead of rocket. Note

Make pizzas just before serving. Roast capsicum is at the deli counter. Make ahead: Grate potato ahead of time; toss a little lemon juice through to prevent-potato browning before cooking. The right grater: Use the coarse side of a grater; vegetables will hold shape better on cooking. For crisp rosti: Squeeze out as much liquid […]

For best results, cook pizzas just before serving. Note

Cut the lemon used for grating zest into wedges, then serve with pizzas. For a tasty alteration, add canned artichoke hearts, pitted olives or semi-dried tomatoes to pizzas. Note

Try this sauce tossed through pasta to serve as a light meal, or use it as the base for casseroles and curries. The tomato sauce recipe makes approximately 3 cups. To store: Leftover sauce will keep in an airtight container in the fridge for up to 3 days. To freeze: You can freeze sauce for […]

Use chopped tomatoes instead of cherry tomatoes. Try tapenade or pesto instead of passata. Price will vary. When making fresh breadcrumbs, make doable or more. Freeze in resealable food storage bags in small portions to have on hand. Save money Buy in bulk when mince is on special. Place 500g portions in resealable food storage […]

Tomato ‘passsata’ is a cooked tomato concentrate. Tomato paste can be substituted. Lebanese bread, pita bread or naan make good alternative pizza bases. Note

If you prefer, you can, use mild pancetta or prosciutto, as well as mild creamy blue cheese in place of goat’s cheese. For a thinner crust, try mountain bread. Note

If your family is not keen on spice or “fancy things” in the meat mix, just take it out and stick to the onion, meat and tomato.

Bread flour and 00 flour (high-gluten flours) are both suitable. They’ re found in the baking section of large supermarkets. Note

Try topping your pizza subs supreme-style with tomato paste, salami, ham, green capsicum, olives, pineapple and shredded cheese. Use Turkish bread, bread sticks or other bread of choice. Note

If you have a pizza stone, use that. Note

Mushroom fans will devour this garlic-infused pizza topped with caramelised onion. Mozzarella cheese melts beautifully into the crust contributing a sweet, mild earthly taste.

MAKES 4 Cut out some mini pizzas from prepared bases and serve as hot canapes with apple, walnut, blue cheese and honey. Note

When leaving the dough to rise in a warm place, make sure it’s not too hot or it will kill the yeast – don’t put the bowl on a hotplate or in the oven. Also, an environment that is too cold will retard its growth. Note

Cut eggplant into about 5mm slices. Save time and pan-fry vegetable slices in 2 tablespoons olive oil over high heat 6-8 minutes. Note

For added “bite” add 1 sliced birdseye chilli after baking. Makes 2 Note

This quick and tasty Turkish-inspired lamb pizza will have you ditching the takeaway menu.

For some heat, you could add some sliced red chilli to serve, if you like. Note

Shave zucchini into ribbons using a vegetable peeler or mandolin. Note

Garlic-infused pizza topped with caramelised onions and mushrooms is topped with mozzarella cheese that melts wonderfully into the crust creating a sweet, mild earthly taste.

The words seafood and pizza are enough to make you reach for the salad, but our recipe is minimal fat and maximum taste!

Pesto, bacon and mushroom pizza

Salmon tart makes a great light lunch or dinner party starter. Crisp puff pastry is topped with mozzarella cheese, dill, seasoned flaked salmon filets and scattered with olives and baked until golden.

Natural yoghurt and mango chutney are good accompaniments for this dish. Note

You can also use Lebanese bread as bases for these pizzas. Note

There's no need to opt for takeaway with this quick and tasty Indian-inspired pumpkin naan pizza.

You could make individual pizzas using small pita bread. Try using the wholemeal variety for added fibre. Note

For a tasty vegetarian pizza, you can't go wrong with tomato, zucchini, and eggplant for that Mediterranean-inspired flavour.

Makes 2 Note

If you don’t have pasta sauce; use tomato puree, tomato paste or diced canned tomatoes. Note

Any salami, cabanossi or ham can be substituted for the pepperoni. Note

Makes 2 pizza bases. Note

Strawberry and cinnamon pizza scrolls brought to you by Good Food

Try using drained canned peaches instead of strawberries and, remember, these scrolls taste best the day they’re made. Note

Make ahead: You can make pizza dough a day ahead; wrap in plastic wrap, then chill until required. You won’t need to prove the dough. No flameproof pan? Cover handle with foil to prevent it burning under the grill. Note

Instead of olive oil, use the oil from the tuna. Try adding sliced marinated artichokes. Note

You could replace Turkish pide rolls with 2 x 10cm pieces pide bread, split in half horizontally. Note

Use grated cheddar cheese instead of pizza cheese. Use beef, chicken or pork sausages instead of lamb. Note

Make pizzas using bought individual pizza bases instead of muffins. Cut into wedges to serve. Note

Swap olives for drained canned pineapple pieces as an after-school treat. You can buy thickly sliced Danish salami at the deli counter. Note

Sprinkled with freshly made za'atar, this crisp, spicy pizza slices are delicious either dipped in yoghurt, or with a spoonful dolloped on top. Great as a snack, starter or a share platter.

Take a different approach to making pizza with this Turkish bread vegetable pizza recipe. Loaded with healthy vegies, and quick to make, it makes a fab mid-week dinner.

Fill your kitchen with the heady aroma and taste of Italy with this healthy and colourful eggplant, tomato and basil pizza made with your own thin and crispy pizza base. Just like mama used to make!

Sopressa, Italian aged salami, has a spicy, slightly sweet taste with hints of pepper and garlic. Chorizo has its origins in Spanish cuisine, and gets its smoky flavour and deep red colour from smoked pimentón, more commonly known as paprika. Both meats can be quite spicy so taste the different varieties on offer at the delicatessen before making this meat lover's pizza.

Kids will love this cheesy, speedy pizza made with pita bread. If you want to add more protein, make a hollow in the centre and crack an egg into it, then bake.

This tasty pizza is ready within minutes and perfect for the whole family.

Incredibly quick and easy to make, these pumpkin and feta pizzas are a great option for a fast mid-week dinner.

Not suitable to freeze or microwave. Note

Spicy and redolent with garlic, these chilli prawn pizzas are a crowd-pleaser. You can add some torn buffalo mozzarella if you like, and the finished pizzas are great topped with baby rocket tossed in olive oil and lemon juice.

When in season, use yellow zucchini for added colour, and sprinkle with black olives or capers. If taking to work for lunch, prepare the pizza, wrap in baking paper and cook in a heated sandwich press until the base is crisp and heated through.

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

We used large (25cm/10-inch diameter) packaged pizza bases for this recipe. You will need to purchase half a large barbecued chicken weighing about 450g to get the amount of shredded meat required for this recipe. Note

For a quick, satisfying dinner, try these easy, cheesy pizzas topped with chargrilled eggplant, pesto, olives and smoky chorizo.

We used large (25cm diameter) packaged pizza bases for this recipe. Note

Turkish-style pizza topped with spiced beef and minted yoghurt from Australian Women's Weekly.

We used small (15cm/6 inch diameter) packaged pizza bases for this recipe. A Mexican staple, frijoles refritos (refried beans) are sold canned in supermarkets. You will also find spicy tomato salsa in supermarkets. Note