WHY wait for World Pizza Day on 9 February when you can indulge in some delicious pizza for breakfast, lunch or dinner on a daily basis?

Try out the delicious recipes listed below to jazz up your daily meal plan.

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Mushroom, caramelised onions, brie and roasted garlic pizza (serves 2-4)
Ingredients
30ml olive oil
3 onions, sliced
3 garlic cloves, crushed
5ml soft brown sugar
500g ready made white bread dough
polenta or cake flour for dusting
45ml sundried tomato pesto or Neapolitan pasta sauce
3 garlic cloves, peeled and thinly sliced
1 big brown mushroom, thickly sliced
100g portabellini mushrooms, thickly sliced
125g brie cheese, sliced
To serve: micro herbs, milled black pepper and coarse sea salt.

Method
Heat the oil in a heavy-based pan over a very low heat.
Separate the onion slices into rings and add to the oil with the crushed garlic.
Cover and cook for 15-20 minutes, stirring occasionally, until the onions are golden and soft.
Stir in the sugar, and cook, uncovered for 3-4 minutes or until the onions are golden and caramelised.
Set aside and allow to cool.
Pre-heat the oven to 190°C.
Roll out the bread dough onto a floured or polenta-dusted counter top until ½ cm in thickness.
Transfer the dough to a baking sheet lined with baking paper.
Spread a layer of sundried tomato pesto or Neapolitan pasta sauce on top of the dough.
Top the pizza base with the reserved onion mixture.
Add the sliced big brown and portabellini mushrooms and garlic.
Bake in the oven for 15-20 minutes.
Add the brie and return to the oven for 2-3 minutes, or until the cheese just starts to melt.
Top with salt and pepper and some parsley or coriander leaves before serving.

Open wrap with mushrooms and halloumi cheese (serves 4)
Ingredients
15ml olive oil
300g big brown mushrooms, thickly sliced
3ml paprika
80g halloumi cheese, sliced
160g smooth cream cheese
30ml fresh herbs, such as parsley and coriander, chopped
1 lemon, zest and juice
4-6 wraps, toasted if desired
15ml parsley, chopped
salt and milled pepper
1 avocado, sliced
1 handful rocket leaves
45ml flat leaf parsley, torn

Method
Heat the oil in a pan and fry the mushrooms and paprika for 4-5 minutes, or until the mushrooms are cooked.
Set aside.
In the hot pan, fry the halloumi slices for 30-40 seconds per side and set aside.
Combine the cream cheese, herbs and lemon juice and zest in a small bowl.
To assemble, place a toasted wrap on a flat surface and spread some of the cream cheese mixture down the middle.
Top with the reserved mushrooms and halloumi cheese, and some avocado slices, rocket and micro salad leaves.
Serve at once.

SAMFA portabellini pizza – (makes two pizzas)

Ingredients
For the dough:
1 ¼ cups lukewarm water
1 Tbsp sugar
1 standard packet (2 1/4 tsp) active dry yeast
3 cups all purpose flour, plus extra for dusting
2 tsp fine sea salt
¼ cup extra virgin olive oil

Toppings
1 cup Neapolitan sauce
2 cups grated mozzarella cheese
125g portabellini mushrooms, sliced
1 garlic clove, grated
8 rashers streaky bacon, cooked & chopped
¼ red onion, sliced
½ avocado, sliced
½ plum tomato, sliced or a few cherry tomatoes, sliced
Handful fresh rocket
Salt and pepper, to taste
Extra virgin olive oil

Method
For the pizza dough:
In a bowl, stir together lukewarm water and sugar.
Sprinkle over yeast and let sit until frothy.
In another large bowl, whisk flour and salt together.
Pour in olive oil and yeast mixture.
Mix until everything comes together.
Turn dough out onto a work surface and knead, adding a small amount of flour if needed, until it feels elastic and smooth.
Form into a tight ball, place into an oiled bowl, and cover with a clean dish cloth.
Let rise in a warm spot until doubled in size – for about an hour and a half.
Gently press down and divide into two balls.
Let dough rest as you pre-heat the oven to as hot as it will go and place a pizza stone or baking tray in the bottom third of the oven to heat up.
Prepare all your toppings.
Fry mushrooms in a little drizzle of olive oil.
Add garlic once they are almost cooked.
Cook until fragrant and season well with salt and pepper.
Gently flatten one ball of dough at a time and roll out as thin as desired lightly flouring where necessary.
Carefully transfer to hot baking tray/stone and brush dough all over with oil.
Add your sauce to the middle of the dough and spread outwards with a spoon leaving 2cms for the crust.
Top with mozzarella, mushrooms, bacon, red onion and tomato.
Season.
Bake until crust is golden and cheese is bubbling – about 15 minutes.
Finish with seasoned avocado slices and a scattering of rocket.

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