Treat the family to a pizza feast with Mrs Crunch’s affordable summer recipes


SLICE your spending with a pizza feast.

The Italian favourite is perfect for parties, kids’ play dates and even picnics, making it a versatile but affordable summer dish.

Pizza is the perfect versatile but affordable summer dish

If you are buying in store, Morrisons has it sorted, cutting the cost of a handmade counter pizza to £2.50 for a ten-inch and £3.50 for a 14-inch, both with up to four toppings.

Or deliver great taste yourself with these three tasty home-made recipes.

Garlic ‘pull apart’ wreath with camembert

Makes 16 pull-apart rolls – 47p per roll

Tip: Serve it as a tasty starter with a herb dip or even with cranberry sauce at Christmas

Preparation time: 30 minutes

Cooking time: 2hrs, plus allow 2hrs for dough to rise and 45 minutes to prove


  • 1 whole garlic bulb, skin on
  • 550g strong bread flour
  • 10g salt
  • 7g dried yeast
  • 1 tsp golden caster sugar
  • 2 tbsp extra virgin olive oil, plus extra to drizzle
  • 360ml warm water
  • 1 camembert, whole
  • 2 sprigs rosemary, leaves only


  1. Preheat oven to 180C/160 fan/gas 4. Place garlic in a foil parcel and bake for an hour or until softened.
  2. Allow to cool then squeeze the garlic cloves out of their skins and chop up.
  3. In a large bowl, combine the flour, salt, yeast, sugar and olive oil.
  4. Drizzle in 360ml of warm water, add the chopped garlic and mix until it all comes together into a “tacky” dough.
  5. Knead by hand for 15 minutes until the dough becomes smooth.
  6. Place in a clean bowl, cover with cling film and allow to rise for two hours or until doubled in size.
  7. Once the dough has doubled in size, tip out and knead to take air out of it.
  8. Now grease a large tray with olive oil and divide the dough into 16x50g sized pieces.
  9. Pull each piece around and under itself with both hands to make a smooth top and pinch the underneath.
  10. Once you have 16 rolls, use the camembert pot in the middle of the tray as a guide and place the rolls around in two circles of eight. Leave a 2.5cm space between each and the camembert guide as they will grow and join together when they prove and bake.
  11. Remove the camembert guide and cover the rolls with slightly oiled cling film.
  12. Allow to prove for 45 minutes until puffed up and touching. They will grow more in the oven.
  13. Preheat oven to 200C/180C fan/gas 6. Sprinkle rolls with a little salt and bake for 15 to 20 minutes or until they are puffed and golden.
  14. As soon as they come out of the oven, drizzle them with a little extra virgin olive oil. Allow to cool.
  15. Once the rolls have cooled, score the camembert in a criss-cross pattern and poke rosemary sprigs into the top. Put this into a baking dish and bake for 15 to 20 minutes or until melted.
  16. Put the bread wreath on a heatproof serving platter and place the hot camembert in its dish in the centre. Serve immediately.

Mrs Crunch recipes in association with Morrisons

Easy pizza

Serves 4 (makes two 12-inch pizzas) – £1.45 per portion

Tip: For an authentic pizza texture, dust the dough with semolina or polenta flour when rolling it out

Preparation time: 10 minutes

Cooking time: 17 minutes


  • 500g self-raising flour
  • 500g natural yoghurt
  • 3g salt
  • ½ tsp baking powder
  • 1 tbsp olive oil
  • 300g passata
  • 200g mozzarella
  • 15g rocket


  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Mix together the flour, yoghurt, baking powder, olive oil and a pinch of salt. Knead the dough and shape into a flat disk.
  3. Heat a pan over a low heat and brush with a little oil. Place the dough into the pan, cook for two to three minutes on one side then the same on the other.
  4. If your pan is safe to go in the oven, use that like a deep-pan pizza dish. If not, transfer to a baking tray.
  5. Now you are ready to top your pizza. First, cover with a good spoonful of passata.
  6. Top with mozzarella cheese and whatever toppings you want to use.
  7. Some ideas include sausage, pepperoni, jalapenos, garlic oil or mushrooms.
  8. Place the pizza in your pre-heated oven and bake for five to six minutes until the cheese is bubbling and golden brown.
  9. Serve with the rocket leaves and, if you have it, a drizzle of garlic olive oil.

Cream cheese thin-crust pizzas

Serves 2 – £2 per portion

Tip: Other toppings that will work really well with tortilla pizzas include barbecued pineapple, basil pesto, sliced kalamata olives and roasted peppers

Preparation time: 5 minutes

Cooking time: 10 minutes


  • 2 medium flour tortillas
  • 2 tbsp tomato puree
  • ½ tsp dried oregano
  • 1 slice Parma ham
  • ¼ red onion, sliced
  • ½ red chilli
  • 100g garlic and herb cream cheese
  • 2 handfuls rocket leaves


  1. Heat the oven to 200C/180C fan/gas 6.
  2. Spread the tortillas with the tomato puree, leaving a 2cm gap around the edges.
  3. Sprinkle over the oregano, then tear the Parma ham and add this, then scatter over the sliced onion and chilli.
  4. Cook in the oven for ten to 12 minutes, until crisp and golden, then slice.
  5. Spoon the cream cheese in dollops, one for each slice.
  6. Then serve with the rocket on the side.

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