Crisp, umami-rich mushroom “bacon,” grilled pineapple and candied jalapeños combine for a vegan twist on classic Hawaiian pizza.

This smoked tofu and caramelised 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. 

Waitrose Weekend Columnist Elly Curshen’s zingy Romanesco cauliflower pizza with salsa verde and cashew cream will brighten up your dinner table.

This salty, sour, and slightly fermented tomato sauce is a unique post-bake drizzle for pizza and much more.

Pumpkin seed butter? Sour tomato sauce? Chanterelle mushrooms? On a pizza? Yes, please.

Why boil an egg, when you can cook it on a pizza? Enjoy oozing yolk over a creamy cheese and spinach base.  

With tangy goats’ cheese and homemade green pesto, this picture-perfect pizza looks almost as good as it tastes!

These summer squash ‘boats’ are roasted with tomato sauce and cheese – perfect as a side dish or pizza base alternative!

Where warm meets cold, and smoky meets sweet. Simplicity speaks volumes in this wood-fired twist on the classic greek salad.

Give these garlicky marinated prawns a blast of heat in your Ooni oven, and toss them over a bed of avocado salad.

Hearty roast vegetables star in this simple superfood salad.