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

If you’re craving a meal that’s both filling and vegetarian, we think this baked aubergine (aka eggplant) smothered in spicy chickpeas with yogurt is where it’s at.

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. 

We know what you’re thinking...but this spicy harissa-infused chicken lasagne is 100% worth the sacrilege.

Soft, bouncy, cheesy goodness. This NY-inspired Grandma style pizza is true comfort in a slice.

When Marinara met Mary: a vodka tomato base with salty, spicy notes of tabasco, bacon, and shavings of fresh celery.

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

How do you like your eggs in the morning? We like ours on a pizza, with salty bacon, sweet tomatoes and hot sriracha.

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

Simplicity at its finest, our super-easy, no-nonsense Classic Pizza Sauce creates the perfect complement for your pizza toppings of choice.

Schiacciata, meaning “pressed”, is a springy, focaccia-style bread from Tuscany.

With our simple and easy-to-make New York-style pizza sauce recipe (no cooking required!) you can transport yourself to the bustling streets of NYC.