Hankering for pizza? Whether you’re a diehard pepperoni fan, a vegetarian after fresh ideas, or simply want to look beyond the margherita, make this is your one-stop shop for crispy crusts, inspired toppings and cheese – lots of cheese. Here, you can learn how to make a pizza base from scratch, or just get adventurous with seafood, meats, vegetables and all kinds of herbs and spices. So save yourself some dough and skip those delivery apps. You can make every night pizza night with our best-ever pizza recipes.
“These pizzas are pretty unorthodox. No tomato, no tomato sauce – but don’t worry, there’s still cheese (thank god for that). Using the store-bought garlic naan is the ultimate cheat, if you ask me. Feel free to keep them as a base and go a little more traditional with your toppings. But before you do, try these, because you might just be a convert. It’s the mint yoghurt for me that freshens everything up and brings these pizzas to life.” – Sam Parish
Complete your summer spread with these quick and tasty garlic prawn pizzas.
"We’ve always been known for our pizzas – this is something we have spent a lot of time perfecting! One thing to keep in mind when it comes to pizza: less is more. Don’t get caught up in what to add, as often the best pizzas are the ones with the fewest ingredients." – Orazio D'Elia. You'll need to start this recipe at least 7 hours ahead.
“Hailing from Rome, pizza al taglio is made from a high-hydration dough which is folded and slapped to help incorporate air bubbles. It’s baked in large trays and sold by the slice, often cut with scissors. Use a heavy deep baking tray for best results – a heavier tray will help conduct the heat better and create a perfectly crisp, crunchy base.” – Emma Knowles
Savoury Italian sausage and fragrant herbs are joined by two types of cheese to bring you a pizza you'll want to make again and again. Don't want to make your own dough? Use a ready-made base instead.
Silvia Colloca shares her recipe for mini eggplant pizzas.
Silvia Colloca shares this tasty Italian take on a zucchini flatbread.
This pizza recipe could not get any simpler, or more satisfying. Minimal ingredients, maximum flavour.
Anchovies are the perfect salty seafood addition to this marinara pizza by Luke Powell.
These mini pizzas are the perfect way to use up any leftover sauces and condiments.
“This is a pizza bianca, or white pizza, meaning no tomato sauce is used." – Dominic Smith
Oozy Taleggio makes for the ultimate cheesy pizza, while thin potato slices bring a double-carb hit.
Here’s an idea: make a double serve of Matt Wilkinson’s salami dip to slather onto pizzas packed with leftover cured meats from party platters.
Simple and spicy, you can't stop at one slice of this salami pizza. If you're making you're own dough, you'll need to start this recipe 1 day ahead.
Make and freeze multiple batches of this dough for quick and easy midweek pizza creations.
