About this recipe: A home-made pizza is vastly superior in flavour to shop-bought versions, and making your own pizza base – just a bread dough enriched with olive oil – is easy to do. Once you get the hang of it, you can add pizza toppings to order. The topping here, with tomatoes, mozzarella, anchovies and olives, is a classic from Naples.
B6, B12, calcium * A, B1, C, E, niacin, selenium * B2, folate, iron, zinc
To make roasted vegetable pizza, cut 2 small red onions into wedges; cut 1 red and 1 yellow pepper into chunks; and thinly slice ½ small aubergine (about 150 g/5½ oz). Toss the vegetables with 4 tbsp extra virgin olive oil in a roasting tin, then roast in an oven preheated to 200ºC (400ºF, gas mark 6) for 30 minutes or until soft and just beginning to char. Arrange the vegetables on the tomato sauce in place of the mozzarella and anchovies, and scatter over the olives. After baking, sprinkle with 30 g (1 oz) Parmesan cheese, cut into shavings. * To make spinach, mushroom and chorizo pizza, put 200 g (7 oz) baby spinach leaves in a saucepan, cover and cook for 1–2 minutes or until just wilted; drain well. Fry 200 g (7 oz) sliced chestnut mushrooms in 15 g (½ oz) butter until their liquid has evaporated and they are just starting to colour. Arrange the spinach and mushrooms on the tomato sauce in place of the mozzarella, anchovies and olives. Scatter over 30 g (1 oz) thinly sliced chorizo sausage and 2 tbsp pine nuts, then rise and bake.
Canned tomatoes are a rich source of the phytochemical lycopene (other good sources include pink grapefruit, watermelon and guava). Lycopene can help to protect against several types of cancer and heart disease. * Allicin, the compound that gives garlic its characteristic smell and taste, acts as a powerful antibiotic. It also has antiviral and antifungal properties. Recent studies suggest that garlic may also help to protect against cancer of the stomach and colon.