A new take on pizza, three ways

Use a little creativity to transform your family favourite’s pizza into a stuffed boat of deliciousness. From breakfast-for-dinner, to spicy veg and cheesy peppers, we’ve got three fillings to recommend. Or you can just throw in your usual go-to toppings.

  1. The base

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip 3 x 145g packs pizza base mix into a mixing bowl and mix in 240-300ml warm water until it comes together as a dough. Dust the surface with a little plain flour, then tip out and knead for 3-4 mins until smooth and soft.

    2. Divide into 6 even pieces. Shape each into a sausage, then roll into 30 x 15cm ovals. Transfer to lined baking sheets.

    3. Choose a topping from the options below, bake and enjoy. Each makes enough for 6 boats.

  2. Breakfast for dinner

    Spread 90g sundried tomato paste evenly over the bases, leaving a 2cm border. Scatter with 6 thinly sliced rashers of streaky bacon and 140g grated mozzarella. Fold each to create a narrowboat shape, press down the sides and brush with 30g melted butter. Bake for 8 mins, then take 6 eggs and crack 1 into the centre of each boat. Bake for 4-7 mins or until the white has set. Top with fresh basil to serve.

    RFO 636x418 Bacon and egg Turkish pizzasCalories 639 (32%), sugar 2g (2%), fat 34g (48%), saturates 12g (58%), salt 2.2g (36%), based on 1 serving.

  3. Spicy veg

    Defrost then roughly chop 390g frozen aubergine slices. Mix with 1½ finely sliced red chillies, 250g grated mozzarella and most of a finely chopped 30g pack fresh dill; spread over the bases. Fold each to create a narrowboat shape, press down the sides and brush with 30g melted butter. Once baked, top with the remaining dill to serve.

    RFO 636x418 Aubergine & chilli Turkish pizzasCalories 531 (27%), sugar 5g (6%), fat 21g (30%), saturates 5g (6%), salt 1.3g (22%), based on 1 serving.

  4. Cheesy peppers

    Finely chop 3 salad tomatoes and 180g drained roasted red peppers from a jar. Divide between the bases, leaving a 2cm border. Crumble over 150g reduced-fat salad cheese. Fold each to create a narrowboat shape, press down the sides and brush with 30g melted butter. Once baked, scatter with 15g finely chopped fresh parsley to serve.

    RFO 636x418 Tomato and roasted pepper Turkish pizzaCalories 436 (22%), sugar 3g (3%), fat 15g (21%), saturates 6g (30%), salt 1.1g (18%), based on 1 serving.