Thin crust pepperoni sausage and mozzarella cheese pizza

Heat the oven and a heavy baking tray to 220°C. Slide the pizza onto the hot tray and bake until the cheese bubbles and the base is crisp; follow the packet’s timing if it is a ready-made pizza.

Refrigerate leftovers within two hours, wrapped or in a covered container, and eat them within three to four days. Freeze slices separately if you want to keep them longer, then thaw in the fridge before reheating.

Warm it in a frying pan over a medium-low heat for a few minutes, with a lid on briefly so the mozzarella melts. For several slices, use an oven at about 180°C until hot throughout.

A crisp green salad with a sharp vinaigrette balances the rich cheese and spicy sausage. Roasted peppers, olives or a little chilli oil also work well as toppings or sides.

Yes. Freeze cooled slices in a single layer until firm, then pack them airtight; reheat from frozen in a hot oven until the centre is steaming and the crust is crisp.