With harissa tomato sauce, pine nuts and red onions, our spiced sweet potato Thanksgiving pizza makes a great addition to your holiday table.

In combining artichokes, mushrooms, dried tomatoes and edible flowers, Thierry Graffagnino offers an original and tasty French- and Italian-inspired pie.

This baked polenta recipe from the Ottolenghi Test Kitchen is covered in feta, béchamel and za’atar tomatoes. Perfect for gluten-free nights! 

Soft paneer cheese marinated in Diaspora Co.’s Tandoori Masala blend is a saucy and delicious take on the paneer tikka appetizer.

This habanero oil from Chef Fermín Núñez of the Austin, Texas-based restaurant Suerte, is a great spicy post-bake pizza drizzle

Inspired by Fermín Núñez of Suerte in Austin, Texas, this acorn squash, quesillo and habanero oil pizza celebrates seasonal produce.

Share this mini spider olives pizza with your kids this Halloween. Easy to make and spooky without being scary, it’s great for a party.

Hot dogs wrapped in store-bought dough make for a mummified Halloween treat that’s easy to cook and sure to delight kids

Capture the joy of a fun-size Halloween candy bar in this peanut, caramel and chocolate dessert pizza.

Outdoor cooking expert Gill Meller shows how to make a delicious flatbread with sausage, burrata and herbs.

This sweet summer corn and spicy ’nduja pizza pairs extraordinarily well with blood orange apéritifs from Mommenpop.

A pizza topped with spicy Spanish chorizo and brined fresh pineapple makes for a pickled take on the classic Hawaiian pizza.