Chicken pizza

Yes. Cook raw chicken pieces fully in a pan first, then add them to the pizza; this helps ensure the chicken is safely cooked without leaving the crust in the oven too long. Leftover cooked chicken works well too.

Heat it in a preheated oven at 180 °C for about 8–10 minutes, placing the slice directly on the oven rack or on a hot baking tray. It is ready when the base is crisp and the chicken is piping hot throughout.

Refrigerate leftover slices within two hours, in a covered container, and eat them within two days. Reheat only the portion you plan to eat, until piping hot throughout.

A crisp green salad with a sharp lemon or vinegar dressing balances the melted cheese and savoury chicken. Red onion, sweetcorn, peppers and barbecue sauce are popular toppings; add fresh herbs after baking.

Ham and cheese pizza has more: 560 mg per 100 g, compared with 462 mg in chicken pizza. Cured ham is typically a salty topping.

Yes. Freeze cooled slices in a sealed container or wrapped individually, separating them with baking paper. Reheat from frozen in an oven at 180 °C until piping hot throughout; the base is usually crisper than when microwaved.