French Bread Pizza More Variations Rose Elliot's variation I think an asparagus version of the pizza would be delicious and summery, especially with veg week falling in May, the beginning of the asparagus season. I'd spread the base with garlic cream cheese - vegetarian or vegan - then pile on cooked asparagus, finish with some grated vegetarian hard cheese (parmesan or pecorino style) or vegan 'cheese' and put under the grill until brown and sizzling. Dave Lee Travis' variation! Add jar of roasted yellow & red peppers in oil, a dollop of veggie pesto on top then buffalo mozzarella and grill Your variations Please note: these variations have been sent in by people who have read our NVW literature or viewed the website. They have not been tested! French Bread sliced in half, spread with garlic butter and grill, spread with tomato sauce mixture. Mix the grated cheese with chopped peeled tomatoes, diced onion and herbs and spread on top of the tomato sauce. Sprinkle with a little more cheese and grill or bake until the cheese melts and is bubbling. Delyth Howells, Carmarthen Phil's Recipe for a Satisfying Cheese-less Ciabatta Pizza Pre-heat oven to 150 degrees Take 1 loaf of ciabatta bread and slice in half horizontally. Drizzle over plenty of olive oil and then spread the bread with a thin layer of spicy chutney. (Phil used a lime, coriander and chilli chutney on one half and tangy tomato on the other) Halve an onion and slice thinly, place the slices on your pizzas. De-seed and dice ½ green pepper, ½ red pepper, ½ yellow pepper, mix them together in a bowl with a tbsp of olive oil then divide between your two ciabatta halves. Thinly slice a gherkin and scatter over the peppers, then finish with a liberal sprinkling of pine-nuts and a healthy dose of black pepper. Bake in the oven for around 20 minutes until the peppers and pine-nuts are nicely browned. Finally follow Phil's example and demolish both pizzas in a very short space of time - or - serve with a tasty salad and some potato wedges to feed your entire family! Phil Maguire, Stoke-on-Trent Pizza that Bites Back French stick -one, cut into 4 pieces 1 tbls olive oil small tin tomato puree 1 tsp basil 1 tsp rosemary strong vegetarian cheese (cheddar, parmesan etc), grated and mixed together 1 onion chopped and boiled a handful of small mushrooms, boiled and chopped Preheat oven to 160 degrees C, 310 degrees F, Gas Mark 2 Cut french stick in half crossways, then half again lengthways and place on baking tray Pre-heat a frying pan, adding the olive oil. When at heat, add the tomato puree, basila nd rosemary and fry quickly. Remove from heat and place on top of each piece of the french stick. Sprinkle the mixed cheeses on top of the tomato sauce. Sprinkle a small amount of the chopped onion and chopped mushroom on the cheese. Place in oven for 10 to 12 minutes until the cheese is bubbling. Serve hot and eat while watching your favourite TV show. Brian Longstaff, Oldham Let us know your variation! More variations will be added as they are received so please keep watching  nvw recipe index