The practice of carving spooky faces into pumpkins to ward off spirits has been around for hundreds of years, as part of Halloween celebrations. Make a smooth pumpkin purée from the flesh to use on this seasonal-inspired pizza topped with caramelised onions.

Pizza Diavola translates to ‘devil’s pizza’. Given the spiciness of this pizza, it’s a well-suited name! We’ve used spicy salami in our version, but for a really devilish pizza we recommend adding some 'nduja sausage. 'Nduja is an extremely spicy, pork salami, similar to the French andouille sausage, which was introduced to the Calabrian region of Italy in the 13th century. The spreadable salami gets its fiery taste from roasted hot red peppers and is traditionally eaten spread on bread or alongside cheese.

You can substitute the ricotta cheese with quark cheese.

For a sweeter roll: add 80 g honey instead of sugar and reduce salt by ½ tsp.

Sub rolls are best on day of making but will keep in an airtight container for up to 2 days or can be frozen for up to 1 month.

Many different varieties of pizza can be made. Top with your choosen ingredients at step 5, finishing with a scattering of grated mozzarella: ham and mushroom or ham and pineapple, olives, goat's cheese, peperoni or fresh basil leaves are examples of great additions to the cheese and tomato pizza in the recipe.

Ciabatta is an Italian bread that was created in 1982 by Francesco Favaron, a baker from Verona. He created the bread in response to the popularity of French baguettes and named it ciabatta (slipper) as the shape reminded him of his wife’s slippers! Ciabatta bread is made with a biga, a type of pre-fermentation often used in Italian baking that creates a light, open texture with holes. This ciabatta pizza is topped with flavourful San Marzano tomatoes and pieces of sweet lobster, before being drizzled with garlic butter for a truly luxurious finish.

If crimping with a fork, press down hard to ensure crimp detail can be seen in the pastry after cooking.

We used the 730 g recipe for Quick puff pastry. Find the recipe on Cookidoo® and select 730 g as the serving size. The success of this recipe depends on keeping the pastry dough chilled, so the layers of butter do not melt. A cold work surface (marble or stone) and a cool room temperature are helpful. If at any time during the process the dough feels warm, place into the freezer for 5 minutes before rolling out again.

Fish is cooked in a tasty poaching liquor that is then added to the sauce. Paired with leeks and full-flavoured Stilton then topped with beautifully flaky puff pastry, this is a delicious take on the popular fish pie. Bake in individual portions for quick and easy serving.

In step 3, the plastic wrap can be lightly oiled to prevent it from sticking to the proving dough.

To speed up the process when making multiple pizzas, roll the dough out into rough circles, about 0.5 cm thick, at step 6, then place them on slightly larger pieces of flour-dusted baking paper. Stack them, cover with plastic wrap and refrigerate until ready to top and cook. Bring to room temperature before finalising shaping and topping.

Prepare pizza rolls in advance for a picnic or a party and store in refrigerator.

Will serve 6 large portions if served as a starter or lunch. If part of a sharing table or eaten at the same time as the cheese course, will serve 8.

The cheese cracker dough can be prepared a day or two in advance, or frozen for several weeks, and sliced and baked shortly before serving.

Children can assist with this recipe, weighing ingredients in and setting the controls. Never leave them unattended with Thermomix® while it is running or between steps.

A twist on mini pizzas, the kids will love helping to make these pizza muffins. Stuffed with tomato sauce, chicken, sweetcorn and mozzarella, then baked in the oven until golden and bubbling, they’re delicious while still warm as an after-school snack or supper. They also make a good lunchbox option instead of a sandwich.

Wondering what to serve your veggie guests this Christmas? A meat-free option perfect for any festive feast, this hearty kale and potato pie is packed with flavour thanks to the addition of Stilton cheese. Serve in thick slices with a spoonful of sweet cranberry sauce for a delicious contrast of flavours.

This dough will be quite wet which gives the characteristic soft crumb, so don't be tempted to add extra flour.

In this unusual take on the traditional fish taco, we’ve used chipotle-flavoured puff pastry in place of tortillas. The filling packs a real punch, with pieces of flaky white fish marinated in fiery jalapeño chilli, fresh lime and garlic. Serve with salsa, guacamole and sour cream for a real Mexican fiesta!

The dough can be prepared a day or two in advance, or frozen for several weeks, sliced and baked shortly before serving.

Use tri-coloured quinoa to add more colour to your muffins.

Please refer to Cookidoo® for the Chicken stock paste recipe.