Tie-dye pizza with marinara, vodka sauce and pesto

Pesto: whirl the peeled garlic and seeded half serrano briefly.

Add the pine nuts, Parmesan and basil leaves, then run while adding olive oil until it pulls in the basil; stop, push down, season with salt and pepper and continue.

Put the pesto in a squeeze bottle.

Vodka sauce: cook the diced red onion in a little olive oil in a small pot until softened, about two and a half minutes ('or three or two').

Add a touch more oil and the garlic until fragrant, then the tomato paste; let it sizzle a minute or two to deepen.

Add the vodka, mix well and cook about two minutes so the alcohol burns off.

Add the heavy cream and mix a couple of minutes until thickened and evenly pink with no streaks.

Season with smoked paprika, red pepper flakes, salt and pepper; simmer longer only if a thicker sauce is wanted.

No-cook marinara: mix the crushed tomatoes with chopped garlic, olive oil, dried oregano, red pepper flakes, kosher salt, pepper and sugar.

Roll the dough on a floured surface with a floured rolling pin to about a 12-inch circle; move it to a floured pizza peel and check it slides.

Scatter small bits of fresh mozzarella.

Pipe a ring of marinara with a blip in the centre, then the vodka sauce, then the pesto.

Bake in a 550 oven about 10 minutes; finish with a little parm.