Nutella, Frangipane and Poached Pear Pizza
Try this unique dessert pizza that combines frangipane, poached pears and Nutella.
Recipes
AVPN Standard Pizza Marinara
Use our classic recipe to make a pizza marinara that the True Neapolitan Pizza Association (AVPN) would approve of.
Frito Pie Pizza
Our Frito pie pizza combines chili, cheese, jalapeños and crunchy corn chips for a perfect game night snack.
Tailgate Rip ‘n’ Dip with Garlic Rolls
Bake Buffalo chicken dip and spinach artichoke dip alongside garlic rolls for a pull-apart spread that’s perfect for the big game.
Quick-Pickled Red Onions
Quick-pickled red onions make a tasty pizza topping. Learn how to prepare them at home with our easy recipe.
Bad Manners Beeteroni
Beeteroni is the vegan answer to pepperoni. Developed by Bad Manners, the LA-based irreverent duo behind numerous vegan cookbooks, it’s spicy, salty, and delicious.
Bad Manners Pantry Parm
Let vegan cooking duo Bad Manners teach you how to make a vegan Parmesan substitute that’s so good you might just forgo the real thing.
Ottolenghi-inspired Mushroom Ragu “Mince” Pizza with Cashew Cream and Arugula
Yotam Ottolenghi’s mushroom ragu makes for a meaty (yet meatless) base for this pizza. Pair with cream and rocket for a healthy, unique pie.
Portobello “Bacon,” Grilled Pineapple and Candied Jalapeño Pizza
Crisp, umami-rich mushroom “bacon,” grilled pineapple and candied jalapeños combine for a vegan twist on classic Hawaiian pizza.
Smoked Tofu and Caramelized Onion Pizza with Vegan Feta, Olives and Rosemary
This smoked tofu and caramelized onion-topped pizza from food writer Elly Curshen is both surprising and delicious. A mix of salty, sweet, and nutty, it’s an easy recipe to love — and it just so happens to be vegan, too.
Romanesco Pizza with Cashew Cream, Salsa Verde and Pine Nuts
Waitrose Weekend Columnist Elly Curshen’s zingy Romanesco cauliflower pizza with salsa verde and cashew cream will brighten up your dinner table.
Jerusalem Artichoke and Brussels Sprout Pizza with Garlic and Herb Oil
Martin Nordin pairs Jerusalem artichokes with nutty sprouts, homemade herb oil, and green peppercorns in this show-stopping pizza.
Martin Nordin’s Sour Tomato Sauce
This salty, sour, and slightly fermented tomato sauce is a unique post-bake drizzle for pizza and much more.
Chanterelle and Sweet Potato Pizza with Sour Tomato Sauce and Pumpkin Seed Butter
Pumpkin seed butter? Sour tomato sauce? Chanterelle mushrooms? On a pizza? Yes, please.
Cast-Iron Dimpled Fougasse with Kumquats and Olives
Confit kumquats and salty kalamata olives are flavorful accents to this crunchy, traditional French fougasse.
Life-Affirming Scottish Lamb Steak Pie
This Scottish New Year’s favorite is an easy life-affirming lamb steak pie that’s appropriate for year-round soul satisfaction.
