With just butter, garlic, cheese and a few spices, you can make a Jet’s Pizza-inspired pizza crust that’s even better than the original. 

Adding just a touch of Caputo’s Hearts of Cereals flour to your dough makes for a rich multigrain pizza base.

Inspired by Nadiya Hassain’s simple weeknight dish, this dazzling pink pizza features an earthy beetroot base topped with tangy feta.  

Use our classic recipe to make a pizza marinara that the True Neapolitan Pizza Association (AVPN) would approve of. 

Let vegan cooking duo Bad Manners teach you how to make a vegan Parmesan substitute that’s so good you might just forgo the real thing. 

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

Yotam Ottolenghi’s mushroom ragu makes for a meaty (yet meatless) base for this pizza. Pair with cream and rocket for a healthy, unique 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.

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.