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

Want the perfect recipe for showcasing fresh ingredients? Try our homemade pesto and tomato pizza.

Nancy Silverton’s simple passata di pomodoro recipe is a classic tomato sauce that’s delicious all year round.

Try world-renowned chef Nancy Silverton’s baby pepper and mozzarella-stuffed pizzette for a sandwich like no other!

Baby peppers roasted in salt and olive oil create a side dish, pizza topping or sandwich filling that Nancy Silverton loves.

Nancy Silverton’s basil pesto recipe is classic, straightforward and requires only a food processor and some good herbs. 

Instead of throwing away leftover pizza dough, why not make a delicious focaccia with tomatoes, olive oil, salt and oregano? 

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.

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

Cook Neapolitan pizza, known for its thin base, puffy and chewy yet crisp crust, and simple but carefully selected toppings, in just 5 minutes using an Ooni Volt 12 Electric Pizza Oven

Cook New York-style pizza, known for its crisp crust and shredded mozzarella, in just 5 minutes using an Ooni Volt 12.