Prep: 10 mins · Cook: 12 mins · Serves: 2 · Vegetarian

Friday night pizza, sorted. The chutney does the work of a tomato sauce and brings the pineapple along with it, so you skip the tinned tomatoes and skip the argument about whether pineapple belongs on pizza. Sweet, tangy, properly cheesy. Use a shop-bought base on a school night or roll your own at the weekend.

Why you'll love this

• One chutney does the sauce

• Sorts the pineapple debate in one move

• Ready in under 25 minutes

• Works with any toppings you've got

• An easy way into the chutney for first-timers

Ingredients

Main

• 1 pizza base (shop-bought or homemade)

• 4 to 5 tbsp Mama Sood's Tomato & Pineapple Chutney

• 150g mozzarella, sliced or grated

• Olive oil, for brushing

Toppings of your choice

• Sliced mushrooms

• Peppers

• Red onion

• Fresh basil

• Anything else you fancy

Method

• Preheat the oven as hot as it'll go, with a baking tray or pizza stone inside to heat through.

• Roll the pizza base out nice and thin on a lightly floured surface.

• Spread a generous layer of Tomato & Pineapple Chutney all over the base, leaving a thin border for the crust.

• Scatter over the mozzarella, then pile on your toppings.

• Brush the crust with a little olive oil for colour and crisp.

• Slide onto the hot tray or stone and bake for around 10 to 12 minutes, until the cheese is golden and bubbling and the base is crisp underneath.

• Slice and serve straight away.

Serving suggestion A sharp green salad and a cold drink on a Friday night. Cut into smaller squares and put out as party food. Or pair with garlic bread and dipping chutney for a proper sit-down.

Mama's tip Get the tray or stone properly hot before the pizza goes anywhere near it. A cold tray gives you a soggy base. A screaming hot one crisps the bottom in seconds and stops the chutney from soaking through.

About the chutney Mama Sood's Tomato & Pineapple Chutney is doing two jobs at once here. It replaces the tomato sauce, so there's no separate base to make, and it brings the pineapple already folded in, cooked down with the tomatoes so it doesn't sit on top in awkward chunks. The sweetness caramelises in the heat of the oven and works against the salt of the cheese. It's the easiest pizza upgrade you'll make.

Variations

• Meaty: add cooked chicken, spicy pepperoni or chorizo

• Spicier: scatter sliced fresh chillies before baking, or finish with a drizzle of Chilli Chutney

• Veggie loaded: mushrooms, peppers, red onion and olives

• Air fryer: cook at 200°C for 7 to 9 minutes on a smaller base