Made for tearing: Bill Granger's pizza party I'm a bit of a purist when it comes to pizza. You can't go wrong with the perfect margherita. The one place I'll make an exception for is Gjelina in Los Angeles, which serves interesting toppings such as guanciale, green olive and Fresno chilli, as well as little dishes of dried chilli, Parmesan and thyme seasoning that you can spike your pizza with. To me, though, soggy pizza that's delivered in a cardboard box that seems to infuse what's inside with its unappetising flavour just won't do. No, pizza is best served still sizzling, so once in a while it's fun to have a pizza party and get everyone involved in creating their own combinations. Basic dough recipe Makes 1 quantity of pizza dough Bill's lamb 'lahmacun' Makes 2 large pizzas Sweet-onion pissaladière This was one of my signature dishes (if you can call it a dish) as an earnestly foodie 19-year-old. I'd make it at least once a week when I had friends coming over. Bless. 1 quantity pizza dough 4 tbsp olive oil, plus extra for greasing 8 onions, thinly sliced 2 garlic cloves, crushed 4 sprigs thyme, leaves only 60g/2 oz can anchovy fillets in oil, drained Handful pitted black olives, torn Heat the oil in a large, non-stick frying pan over a low heat, cook the onions for 10-15 minutes or until really soft and light-golden. Add the garlic and thyme and cook for a further 2 minutes. Preheat oven to 220C/425F/Gas 7. Lightly grease a 33cm x 23cm baking tray. Roll the dough on a surface dusted with semolina to a large rectangle slightly bigger than your baking tray. Lift the dough on to the tray and pull and push it into place with your fingers until it fills the surface of the tray, keeping it rough and rustic. Cover the dough with the soft onions then scatter over the anchovy fillets and olives. Cook for 25-30 minutes or until the dough is cooked through. Cut into rough sections and serve immediately. White pizza A modern take on pizza bianca - which there are quite a range of different versions of anyway. The crème fraîche and ricotta give it that indulgent edge so you don't miss the gooey cheese and tomato. 1 quantity pizza dough 150g/5oz crème fraîche 150g/5oz ricotta, crumbled 10 slices Parma ham 4 ripe figs, chopped Big handful rocket Peppery olive oil, to drizzle Preheat oven to 240C/475F/Gas 9. Place a couple of large baking sheets into the oven to heat up. Divide the dough in half, roll each half out into a large thin circle about 30cm in diameter on a lightly floured surface. Transfer to the hot baking sheets. Spread each base with half the crème fraîche, dot over the ricotta and lay the Parma ham on top of this. Scatter with figs then bake for 10-12 minutes or until the base is cooked through. Remove from the oven, scatter over the rocket and drizzle with some good-quality peppery olive oil before serving.