Make pizza like a champion

• 1 tsp dried yeast
• 1 tsp salt
• 100ml warm water
• 2 tsp olive oil, plus extra for greasing
• 160g plain all-purpose flour, sifted
  
  Put the yeast, salt and warm water in a small bowl and whisk until just combined. Gradually whisk in the olive oil, then leave in a warm place for 10 minutes, or until the mixture starts to bubble.

Add the flour and knead for 15 minutes, or until the dough is smooth and elastic. Rub the inside of a large bowl with olive oil. Roll the dough around in the bowl to coat it with oil, then place in the bowl, cover with a clean cloth and leave in a draught-free spot for 1 - 1.5 hours, or until doubled in size.

Punch down the dough to expel trapped air. (At this stage, the dough can be covered in plastic wrap and refrigerate overnight or frozen. Bring back to room temperature before continuing.) Place the dough on a baking tray lined with baking paper, cover and leave in a draught-free spot for 15 minutes, or until risen by half again. The dough is now ready to use.

Potato, Anchovy, Rosmary And White Prosciutto Pizza

Makes one 12 inch pizza

• Coarse semolina, for dusting
• 1 quantity pizza dough
• 1 tbsp olive oil
• 10 thin slices white prosciutto (lardo)
• 4 anchovy fillets
• 1 large desiree potato, unpeeled, cut into wafer-thin slices
• 2 tsp rosemary sprigs
• 75g grated mozzarella cheese
• 3 tbsp shaved pecorino cheese
• 3 garlic confit cloves, cut into 4
  
  Place a pizza stone or heavy-based oven tray in the oven and preheat to 250C.

Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round, place on a pizza tray and prick all over with a fork. Drizzle the oil over the base, then scatter with the prosciutto and anchovy fillets. Place the potato over the top, in slightly overlapping layers, scatter with rosemary sprigs, cheeses and garlic confit in that order. Place on the preheated stone or tray and bake for 5-8 minutes, or until the base is golden and crisp.

This pizza can also be served with slices of leftover roast lamb scattered over the top.

Banana Split Pizza And Caramel Sauce

Makes two 6-inch pizzas

• 50g caster (superfine) sugar
• 1 tbsp lemon juice
• 25g (1oz) butter
• 1 tsp cream Coarse semolina, for dusting
  
  
• 1 quantity sweet pizza dough or pizza dough
• 2 bananas, thinly sliced
• vanilla bean ice cream to serve
• hundreds and thousands for sprinkling
  
  To make the caramel sauce, put the sugar and lemon juice in a heavy-based saucepan over low heat and cook, shaking pan occasionally, until it becomes a light caramel.

Add the butter and cream and whisk to combine well, then remove from the heat.

Place a pizza stone or heavy-based oven tray in the oven and preheat to 250C.

Lightly dust your workbench with semolina, then roll out the dough into two 6-inch rounds or free-form shapes, place on pizza tray and prick all over with a fork.

Scatter the bananas over the bases then place on the preheated stone or tray and bake for four to six minutes, or until the bases are golden and crisp.

Remove the pizzas from the oven, top with the ice cream, drizzle with the caramel sauce, sprinkle with hundreds and thousands and serve.