Need pizza dough in under an hour, from mixing to baking? Try our popular quick pizza dough recipe.

Master the art of sourdough pizza with this method from professional baker, pizza lover, Ooni Ambassador and author of “New World Sourdough,” and the upcoming “New World Baking: 150 Recipes from Central America, South America, Mexico, and the Caribbean,” Bryan Ford. 

Simplicity at its finest, our super-easy, no-nonsense Classic Pizza Sauce creates the ideal complement for your pizza toppings of choice.

Instead of throwing away leftover pizza dough, why not make a delicious focaccia with tomatoes, olive oil, salt and oregano?

Try Gill Meller’s recipe for a bright and fresh springtime pizza with mozzarella, parsley, chives, spring onions, stinging nettles, fennel and lemon.

Outdoor enthusiast Gill Meller and author of “Outside: Cooking Outdoors - Recipes for the Wild” shares his recipe for an all-in-one tray roast chicken thighs with new potatoes, wild garlic and lemon.

If you’re craving a meal that’s both filling and vegetarian, we think this baked aubergine (aka eggplant) smothered in spicy chickpeas with yogurt is where it’s at.

Salad greens, fresh herbs and a tangy yogurt dressing top a pizza for a bright, fresh vegetarian dinner.

Beyond the pizza basics, this Nordic-inspired pie with salmon, dill and crème fraîche is a great way to add some oomph to your next meal.

This Skillet Kebab doesn’t need a grill or skewers, just a cast-iron pan!

Get ready to elevate your hot dog game with a dish that combines two classics: hot dogs with pizza dough buns, topped with cheese, mustard, quick-pickles and crunchy fried onions.

Calzones make for a great alternative to pizzas, and we’ve got two options: one with pesto, provola, minced beef and ricotta, and the other with tomato, provola, ham and basil.

Pizza "Chiena" (stuffed pizza) is a Neapolitan dish full of meats and cheeses. Generally eaten during Easter, it’s good all year round! 

Neapolitan Casatiello is a traditional Easter bread filled with cold cuts and cheese, and topped with a crown of hard boiled eggs.

Turn a Greek mezze platter into a pizza with labneh, feta cheese and keftedes (Greek meatballs).