This pastry is great for savoury tarts! We use it in our Roast beef and rhubarb chutney pies or search Cookidoo® for more recipe inspiration.

To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

To test for proofing: place a small ball of dough in a glass of water and when it rises to the top the dough has finished proofing.

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

In this clever vegan take on a traditional quiche, blended tofu makes a fantastic replacement for eggs. With a filling that’s packed with rich sun-dried tomatoes and artichokes, and plenty of dried herbs in the crust, this quiche is a fantastic option for anyone following meat, dairy and gluten-free diets (and everyone else, too!).

Eggplant can be steamed in the Varoma if you halve the recipe and only do one pizza. Add sliced eggplant to Varoma dish and tray and steam 8 min /250°F// speed 1 while cooking the onions and green pepper. The eggplant will still be firm and not as tender in this version. If using this version you can also add red bell pepper when adding green bell pepper, this will give a chopped version of both peppers or alternatively replace fresh bell pepper with canned or jar of drained roasted red pepper strips.

Pastry can be made 2-3 days in advance and stored in the refrigerator.

For a quick meal: freeze baked pizza once cooled and reheat for 7-9 minutes (500°F) before serving.

To add more crunch to the pizza base add 1 oz ground Parmesan cheese with the milk, oil and eggs.

Before first use, grease the bottom and edges of 'Paul' pizza stone very well (see instructions for use). This allows the stone from which the product is made to form a natural non-stick layer that will prevent food from sticking during cooking.

To make your own vegetable stock paste and puff pastry, see Cookidoo® for recipes.

You can buy black sesame seeds at specialty food stores, spice stores or online. Alternatively, you can use white sesame seeds in this recipe.

Originating from the home of pizza, Naples, calzone is simply a folded pizza. Ours has a classic stuffing of cheese and salami and is served with an easy sauce packed with flavour, perfect for dipping the fluffy, folded crust into.

Top pizza with pepperoni or cooked, crumbled sausage.

Vegan cheese is available in most supermarkets and can also be homemade. Find a recipe on Cookidoo®.

These dense and rustic bread rolls are delicious warm, but also store well in the freezer. Cut a roll into halves, toast and spread with freshly made butter and strawberry jam.

You can used canned beetroot or roast some raw beetroot in the oven before starting recipe.

An alternative gluten-free pizza base that's easy with Thermomix®. In this nutritious option you make your own chickpea flour before mixing it with steamed sweet potatoes to create a simple yet tasty allergy-friendly pizza base. Just bake the bases, add your favourite toppings and grill for a few minutes – it’s that simple!

If you have a Thermomix® Cutter use it to quickly prep your carrots, eschalots and cucumbers.