Use our tried-and-true bread recipe for the bases. Roll the dough out to about 8mm thick. Coat with the topping of your desire, and bake for 35 to 40 minutes at about 200°C

• Napoletana. See also this basic pizza topping
  Make a thick sauce using olive oil, garlic and ripe peeled tomatoes. Spread onto a pizza base, sprinkle with oregano and olive oil. Arrange anchovy fillets on top.

• Margherita
  As for Napoletano, but substitute basil for oregano and scatter cubed mozzarella over the top.

• Al pesto
  Spread each pizza with prepared pesto, strew pine nuts and parmesan over and drizzle olive oil over the top.

• Bianca
  Cover with thinly sliced uncooked potatoes, dried oregano, parmesan and olive oil.

• Marinara
  250g of commercial Marinara mix is enough for a 400mm pizza.
  Cut up the baby octopus and the squid rings into bite-sized pieces. Spread onto a tomato sauce-covered pizza base, intersperse with teaspoon-sized lumps of Neufchatel cheese and scatter Mozzarella and a handfull of Basil leaves on top.

• Quattro Stagioni (Four seasons)
  Break two pieces off the original dough, roughly the size of walnuts. Roll each into a long thin rope to cross and divide the pizza base, which is covered with Napoletana sauce, into four sections. Fill each quarter with the following:

  • Posillipo - cooked mussels, prawns or squid.
  • Cassuola - anchovy fillets
  • Margherita
  • Alla Romana - anchovy, oregano, pepper

• Sprinkle the pizza with olive oil and break an egg in the middle. By the time the egg is cooked, so is the pizza.

“The Market” - Stories, history and recipes from the Adelaide Central Market.
Catherine Murphy. Wakefield Press 2003.