Ingredients

Quick pizza dough

• 1 1/2 cups self-raising flour
• 1 1/2 cups plain flour
• 1 teaspoon salt
• 40g butter, chilled, chopped
• 1 cup milk
• 2 tablespoons olive oil

Tomato cheese pizza topping

• 1/3 cup tomato paste
• 1 cup baby spinach
• 1 tomato, thinly sliced
• 1/2 cup ricotta cheese, crumbled
• 2 tablespoons small fresh basil leaves

Chilli meat pizza topping

• 1/3 cup tomato paste
• 60g thinly sliced mild pepperoni
• 50g prosciutto slices, roughly torn
• 1/3 cup (55g) pitted kalamata olives
• 60g mozzarella cheese, shaved
• 1/4 teaspoon dried chilli flakes
• 1 tablespoon fresh oregano leaves

Method

• Step 1 Quick pizza dough: Preheat oven to 220°C. Sift flours and salt into a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles breadcrumbs. Combine milk and oil in a jug. Add milk mixture to flour mixture. Using a flat-bladed knife, stir to form a soft dough, adding a little more milk if necessary. Divide dough in half.
• Step 2 Turn 1 portion of dough onto a lightly-floured surface. Knead gently for 2 minutes or until smooth. Roll dough out to a 30cm round. Push edges up slightly to create a crust. Place on a greased oven tray. Repeat with remaining dough.
• Step 3 Summer tomato pizza Spread tomato paste over 1 pizza base. Top with spinach, recipes of the month Prawn noodle salad tomato and ricotta. Bake for 10 to 15 minutes or until lightly browned. Top with basil leaves. Serve.
• Step 4 Chilli meat pizza Spread tomato paste over 1 pizza base. Top with pepperoni, prosciutto, olives, mozzarella and chilli. Bake for 10 to 15 minutes or until lightly browned. Top with oregano leaves. Serve.