If you’ve read our 10/10 review of the FAVO pizza oven, and you’ve got a batch of FAVO’s own dough proofing away in the fridge, the only question left is what to put on top. With a cook time of around ninety seconds, the FAVO rewards toppings that are simple and well-chosen rather than piled on – the kind of classic combinations that let a proper high-heat, Napoli-style base do the talking. Here are four to get you started.

Margherita

The classic for a reason, and the best way to judge any pizza oven’s true performance.

Base: Good quality Italian tomato base, lightly crushed, uncooked Toppings: Fresh mozzarella, fresh basil leaves Finish:A drizzle of olive oil after cooking

Pepperoni

A crowd favourite, with a little heat if you want it.

Base: Tomato base Toppings: Mozzarella, thinly sliced pepperoni Optional: A sprinkle of chilli flakes after cooking

Prosciutto, Rocket and Parmesan

Proof that some of the best toppings never go near the heat at all.

Base: Tomato base and mozzarella Toppings, added after cooking: Fresh prosciutto, rocket leaves, shaved parmesan, a drizzle of olive oil

Garlic & Cheese Bianca

For when you want something rich, garlicky and entirely tomato-free.

Base: Olive oil and minced garlic Toppings: Mozzarella, with optional ricotta Finish: Fresh parsley, sea salt, and a drizzle of olive oil after cooking

Tips

With a cook time this fast, delicate toppings like prosciutto, rocket and parmesan are best added after the pizza comes out of the oven, rather than baked, to keep their flavour and texture at their best.

Keep toppings light and don’t overload the base – a high-heat oven works fastest and most evenly on a pizza that isn’t weighed down.

Once you’ve got these four down, they make a great starting point for your own combinations – swap the basil for rocket, the pepperoni for salami, or add a few chilli flakes to the bianca for a bit of extra kick.