Pizzaiolo Attilio Bachetti shares his recipe for one of the most classic and delicious Italian pizzas: the diavola pizza (devil’s pizza)!

Pizzaiolli Attilio Bachetti shares his recipe for one of the most classic and delicious Italian pizzas: the pizza capricciosa (capricious pizza)!

Our supreme pizza, heaped with meat and veggies – pepperoni, onions, olives, capsicum and mushrooms – is a tasty riff on the classic American favourite.

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.

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. 

Confit kumquats and salty kalamata olives are flavorful accents to this crunchy, traditional French fougasse.

Covered in raisins, black olives, pine nuts, tomato and mozzarella, the Di Natale pizza by Razza’s Dan Richer is an unexpected holiday treat that you can enjoy year-round.

Dough as black as night, evil grins in pure delight! Eyes pop and cheese bubbles – Halloween pizza means trouble!

If you’re a fan of sun-kissed flavour, this pizza is for you: Salty olives and creamy Manchego meet sweet red pepper and onion.

Umami-mia! This dual sided grizzler recipe features juicy ribeye steaks and salty umami butter, surrounded by tender asparagus.

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

Cook this simple and rather classy pizza with rich mediterranean flavours: olives, sun dried tomatoes and fresh, fiery rocket.