A good batch of pizza dough can go so much further than being just the base for a super cheesy pie. Whether made from scratch or  store bought, this basic yeast dough is incredibly versatile, perfect for carrying a wide range of flavours. Not only is it super easy to work with, it also bakes up easily!

So pick up some dough and try one of these 5 clever new ways to use it.

Monkey Bread

Monkey Bread
Lightly butter a 9×5-inch loaf pan. Pour 1/3 cup melted unsalted butter in a medium bowl. Combine 1/2 cup packed brown sugar with 2 tsp cinnamon in a separate medium bowl. Roll 450 g pizza dough into 1-inch balls. Dip each ball into butter, then sugar mixture until well coated. Arrange balls in a staggered fashion in prepared loaf pan. Gently press down to flatten slightly. Cover with a damp kitchen towel and let stand until doubled in size, about 1 hour.

Preheat oven to 350°F. Bake monkey bread in centre of oven until golden brown, 30 to 35 minutes. Transfer to a rack and let stand, 10 minutes, then turn out onto a plate.

Stir 1/2 cup icing sugar with 2 tsp milk in a small bowl until smooth. Drizzle over monkey bread. Serve warm.

Garlic Sticks
Roll out 450 g pizza dough into a 1/4-inch thick rectangle. Cut into 1-inch-thick strips. Arrange on a parchment-lined baking sheet. Bake in centre of oven until almost golden. Brush sticks with melted garlic butter, then sprinkle evenly with grated mozzarella or Parmesan. Continue baking until cheese is melted and sticks are golden brown.

Focaccia
Roll out 450 grams pizza dough until 1/4-inch-thick. Arrange on a parchment-lined baking sheet. Drizzle generously with olive oil, then top with thinly sliced red onion, chopped fresh rosemary and flaked sea salt. Bake in the centre of oven until golden brown.

Beignets
Roll out 450 g pizza dough until 1/8-inch thick. Cut into 2-inch squares. Fry in canola oil over medium heat until puffed and golden. Transfer to a paper towel lined plate. Dust generously with icing sugar or toss with granulated sugar.

Stromboli
Roll out 450 g pizza dough into an 1/8-inch thick rectangle. Top with tomato sauce, sliced prosciutto, grated fontina cheese and sautéed spinach, leaving a 1-inch border. Brush border with eggwash. Fold over all edges, then roll the long end upwards to form a log, pinching all edges to seal well. Arrange on a parchment-lined baking sheet. Bake in the centre of oven until golden brown. Cut into thick slices before serving.