This Skillet Kebab doesn’t need a grill or skewers, just a cast-iron pan!

Calzones make for a great alternative to pizzas, and we’ve got two options: one with pesto, provola, minced beef and ricotta, and the other with tomato, provola, ham and basil.

Italian-American sausage and peppers get new life as toppings on a pizza. Spicy, sweet and satisfying, you’ll want to have more than one slice.

Learn how to make restaurant-quality, deliciously seared steak in an Ooni oven with dinner on the table in less than ten minutes.

This maxed-out Detroit-style pan pizza is topped with both large and small slices of pepperoni.

Sliders filled with provolone-covered meatballs, caramelised onions and garlic sauce make for a hearty party appetiser.

Crostini aren’t just for bread! Make these ricotta, speck and Marcona almond crostini using blind-baked pizza crust—a delicious appetiser great for holiday parties.

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

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

Outdoor cooking expert Gill Meller shares a recipe for flatbread with sausage, burrata and herbs from his latest book, Outside.

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

In an ode to the British baked pastry, this twist on the classic pairs rich, tender beef in a decadent sauce with tangy blue cheese for a delicious, hearty calzone.