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.

This all-purpose marinara sauce is the ideal make-ahead dip for pizza crusts, garlic knots, mozzarella sticks, vegetable crudites, french fries and other snacky bites.

The secret to a great Marinara pizza is time. This marinara pizza recipe uses only the best ingredients to emphasise the subtle flavours.

This eclectic flatbread is adaptable to any stuffing, savoury or sweet!

This plant-based spin on the classic spinach and ricotta pairing uses a creamy homemade vegan ricotta and tangy sun-dried tomatoes.

This vegan ricotta, candied chilli and roasted butternut pumpkin sauce pizza hits all the right spots, whether you’re vegan, trying out Veganuary, or looking for something delectably new.

Make it the perfect veggie meal with this delicious vegetarian pizza made with vegan nduja, pumpkin and a garlicky, herby sauce.

These simple but flavour-packed spiced flatbreads are a must-try for stuffing, dipping and tearing.

These simple 3 ingredient flatbreads are best served warm with lashings of butter.

Seasonal pears, whisky, roast pecans and sweet maple syrup are the standout flavours in this warming Roast Pear Galette, which is also gluten free and vegan.