Herbed Garlic Butter Pizza Crust
Make a buttery and delicious pizza crust with our recipe for quick-and-easy homemade herbed garlic butter.
Recipes
Welsh Rarebit Pizza
Swap out toast for pizza in this ode to the British classic, an elevated cheese pizza with cheddar, mustard and beer.
Valentine’s Heart-Shaped Pizza
Try your creative hand at this fun, heart-shaped pizza to treat the ones you love.
Nutella, Frangipane and Poached Pear Pizza
Try this unique dessert pizza that combines frangipane, poached pears and Nutella.
AVPN Standard Pizza Marinara
Use our classic recipe to make a pizza marinara that the True Neapolitan Pizza Association (AVPN) would approve of.
Frito Pie Pizza
Our Frito pie pizza combines chili, cheese, jalapeños and crunchy corn chips for a perfect game night snack.
Tailgate Rip ‘n’ Dip with Garlic Rolls
Bake Buffalo chicken dip and spinach artichoke dip alongside garlic rolls for a pull-apart spread that’s perfect for the big game.
Quick-Pickled Red Onions
Quick-pickled red onions make a tasty pizza topping. Learn how to prepare them at home with our easy recipe.
Bad Manners Beeteroni
Beeteroni is the vegan answer to pepperoni. Developed by Bad Manners, the LA-based irreverent duo behind numerous vegan cookbooks, it’s spicy, salty, and delicious.
Vegan, Non-meat, Dairy-free, Free From, Pizza, Pepperoni, Bad Manners, Brave New Meal
Bad Manners Pantry Parm
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.
Ottolenghi-inspired Mushroom Ragu “Mince” Pizza with Cashew Cream and Rocket
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.
Portobello “Bacon,” Grilled Pineapple and Candied Jalapeño Pizza
Crisp, umami-rich mushroom “bacon,” grilled pineapple and candied jalapeños combine for a vegan twist on classic Hawaiian pizza.
Smoked Tofu and Caramelised Onion Pizza with Vegan Feta, Olives and Rosemary
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.
Romanesco Pizza with Cashew Cream, Salsa Verde and Pine Nuts
Waitrose Weekend Columnist Elly Curshen’s zingy Romanesco cauliflower pizza with salsa verde and cashew cream will brighten up your dinner table.
Jerusalem Artichoke and Brussels Sprout Pizza with Garlic and Herb Oil
Martin Nordin pairs Jerusalem artichokes with nutty sprouts, homemade herb oil, and green peppercorns in this show-stopping pizza.
Martin Nordin’s Sour Tomato Sauce
This salty, sour, and slightly fermented tomato sauce is a unique post-bake drizzle for pizza and much more.
