Slightly sweet and nutty in flavour, this butternut pumpkin, ricotta and fried sage pizza is great for a cozy and comforting autumn meal.

This fiery roasted harissa chicken pizza recipe from Grant Batty is a bold mix of spices and flavors for anyone looking to level up their toppings game.

Outdoor enthusiast Gill Meller and author of “Outside: Cooking Outdoors - Recipes for the Wild” shares his recipe for slow-roasted tomato and garlic pizza

Chef Simon Towers of Il Pirata Pizzata takes inspiration from Italy with his Marco Pizza with pistachio cream, mozzarella, pecorino and prosciutto crudo.

Crispy, thin golden fried pieces of eggplant top a pizza base for a delectable, deconstructed version of Italian eggplant parmesan.

What happens when you take a Philly Cheesesteak and put it on a pizza? You get all the same savoury, meaty, cheesy goodness on a light and crispy dough, plus a few extra touches.

Try this Corsican pizza baguette with cheese, pancetta, coppa and herbes de Provence.

Try Grant Batty’s riff on BBQ chicken pizza with a smoky homemade BBQ sauce, delicious spatchcocked and roasted chicken, smoked bacon, mozzarella, red onion and charred sweetcorn.

Try Nancy Silverton’s take on Hawaiian pizza. Created as an upgrade to her son’s favourite type of pizza, this version includes speck and jalapeños.

Bread baker and pizzaiola Nancy Silverton has perfected the art of pizza dough making and shared her recipe with us. 

Try Gill Meller’s recipe for a bright and fresh pizza with mozzarella, parsley, chives, spring onions, spinach, fennel and lemon.

Salad greens, fresh herbs and a tangy yogurt dressing top a pizza for a bright, fresh vegetarian dinner.