Slightly sweet and nutty in flavor, this butternut squash, ricotta and fried sage pizza is great for a cozy and comforting fall meal.

Brown butter and buckwheat-inflected chocolate chip cookies bake up beautifully in Ooni Volt with this tried-and-tested recipe.

Crispy, thin golden fried pieces of eggplant top a pizza base for a delectable, deconstructed version of Italian eggplant parmesan.

Want the perfect recipe for showcasing fresh ingredients? Try our homemade pesto and tomato pizza.

Cured egg yolks are an easy and delicious way to add richness and umami to any dish. Use them like parmesan and elevate your cooking! 

Try world-renowned chef Nancy Silverton’s baby pepper and mozzarella-stuffed pizzette for a sandwich like no other!

Nancy Silverton’s simple passata di pomodoro recipe is a classic tomato sauce that’s delicious all year round.

Baby bell peppers roasted in salt and olive oil create a side dish, pizza topping or sandwich filling that Nancy Silverton loves.

Nancy Silverton’s basil pesto recipe is classic, straightforward and requires only a food processor and some good herbs. 

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

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.