If you’ve ever made pizza and wondered what to do with the leftover dough, look no further than these two easy recipes: a super-quick bread with butter, and a decadent cheesy garlic bread.

Vegans just wanna have fun –– and this pizza is no exception. With incredible sweet and spicy Ve-Du-Ya Paste (a vegan play on ‘nduja, normally made from pork), Vegan Mozzarisella Classic and savory San Marzano tomatoes, this is a pie that everyone –– vegan or not –– is sure to love.

Bring flame-cooked, sesame-seed topped pidesi to your Ramadan feast with this recipe from NYC-based pizza maker Serhan Ayhan. 

Stollen is a richly fruited, festive bread from Germany. This sourdough recipe, prepared a few days in advance, can be cooked in your Ooni oven.

Transform your sourdough discard into velvety buttermilk biscuits, using lamination to achieve deliciously flaky layers.

A soft pretzel, salty on the outside and chewy, almost bagel-esque inside, finds balance in a creamy Camembert dip.

It’s hard to believe Detroit-style pizza’s cheesy indulgence and crisp, delicious edge could be improved upon, but this tangy, cold-fermented sourdough version from Rosehill Sourdough ups the flavor even more.

Another sourdough twist on a classic – just when you thought Ciabatta couldn’t get any Ciabetter!  

When sourdough gets involved, it’s got to be good. Crunchy baguettes in Ooni pizza ovens? Check.

For the perfect side or snack, this garlicky sourdough recipe is second to naan.

Perfectly chewy sourdough flatbreads, bursting with the classic herby-flavors of the middle east.  

These simple 3 ingredient flatbreads are best served warm with lashings of butter.