Little Caesars king Theo Kalogeracos shares some of his favourite pizza recipes from his second cookbook, Theo & Co. Take 2.

RECIPE: Tame Impala Pizza

Cream Sauce (basic):
25g butter
1/2 tsp extra virgin olive oil
1/4 red onion, finely chopped
125ml cream
125ml sour cream
pinch of salt

pinch of pepper

Pizza:
1 basic pizza dough ball - rolled, rested and ready
1 tbsp garlic, finely chopped
80g mozzarella, grated
180g haloumi
2 tsp green impala peppercorns
2 tsp Greek oregano (if not available normal is fine)
4 tbsp cream sauce
pinch of salt
pinch of pepper

1 lemon, cut into wedges

To make sauce: In a small pot, on medium heat, put in the butter and extra virgin olive oil. Cook the onions until they are soft and translucent - you do not want to brown them (if you do it will give a strong cooked onion flavour and you are not after that). When the onions are ready, add the cream and stir for about 1 minute. Add sour cream and stir till the sauce is gently simmering away. Add salt and pepper to taste. Take off heat and let it cool down before drizzling on to pizza. This sauce will keep for a week in an airtight container in the fridge. It is also great mixed in with your favourite pasta.

To make pizza: Pre-heat oven to 220C. Spread garlic on the pizza base and sprinkle mozzarella up to the crust. Place eight slices of haloumi evenly around the pizza from the centre to the crust, so that when cut, the haloumi is in the middle of each slice. Sprinkle the green peppercorns and oregano evenly over the pizza. Add a pinch of salt and pepper. Drizzle cream sauce around the pizza making two rings: one on the outside and one in the middle. This way the melted cream sauce will spread evenly across the pizza. Cook for 7 to 10 minutes. Cut into eight pieces and place a lemon wedge on each for your guests to squeeze on to their slice.