Cheesy Garlic Fingers with Donair Dipping Sauce
Try out this recipe for cheesy garlic fingers with donair dipping sauce for an Eastern Canadian treat from journalist Ivy Knight.
Recipes
Flame-roasted Asparagus with Lemon Zest and Parmesan Recipe
Wonderful as a side dish, in a salad, or atop a pizza, this recipe for flame-roasted asparagus with lemon zest and Parmesan is quick to make and easy to savour.
Apricot-Ginger Hamantaschen Dessert Pizza
Celebrate Purim with an apricot-ginger hamantaschen dessert pizza from writer and blogger Liza Schoenfein.
Hamantaschen Pizza with Caramelised Onions, Olives, Feta and Pomegranate Seeds
Celebrate Purim with a hamantaschen pizza with caramelised onions, olives, feta and pomegranate seeds from writer and blogger Liza Schoenfein.
Italian Detroit-style Pizza: Peperoni (Red Peppers) with Pecorino and Provola Silana
Try out this Italian twist on Detroit-style pizza with peperoni (red peppers), Pecorino Romano, and provola Silana.
Our Best Poolish Dough
If you’re ready to dive into the world of preferments, we’ve got you covered with this simple recipe for poolish dough!
Pan Pizza
Try our classic personal pan pizza recipe for a pizza with a thick and airy interior, golden crispy edges and a nice bubbly cheese top!
Canadian Donair Pizza
This Canadian donair pizza from Ivy Knight has a delicious mix of lamb, beef, cheese and spices, all topped with a sweet and vinegary sauce.
Canadian Donair Sauce
This Canadian donair sauce from Ivy Knight is made from sweet condensed milk, white vinegar and garlic powder, perfect for drizzling over pizza.
Nimrods’ Canadian Donair Meat
This Canadian donair meat recipe from Nimrods’ owner Jesse Clausheide
Honey-glazed Ham Pizza
For the festive period this year, try something new with our sweet and savoury honey-glazed ham and roasted pineapple pizza recipe.
Fresh Caramelised Pineapple
Elevate your Hawaiian pizzas with this recipe for thinly sliced, caramelised pineapple for a slightly less sweet and salty garnish.
Ken Forkish’s Pizza Dough Made From “Extra” Levain Starter
Try this pizza dough recipe made from “extra” levain starter from Hawaii-based New York Times bestseller and chef Ken Forkish for enhanced flavour and aroma.
Ken Forkish’s “I Slept in But I Want Pizza Tonight” Dough
Try this same-day pizza dough recipe from Hawaii-based New York Times bestseller and chef Ken Forkish for airy and delicious results.
Attilio Bachetti’s Pizza Diavola (Devil’s Pizza)
Pizzaiolo Attilio Bachetti shares his recipe for one of the most classic and delicious Italian pizzas: the diavola pizza (devil’s pizza)!
Attilio Bachetti’s Pizza Quattro Formaggi (Four Cheese Pizza)
Pizzaiollo Attilio Bachetti shares his recipe for one of the most classic and delicious Italian pizzas: the quattro formaggi (four cheese)!
