Locally caught, cold smoked haddock, fresh spinach, creamy ricotta, mature cheddar — this is a pizza to enjoy by the coast.

If you’ve ever made pizza and wondered what to do with the leftover dough, look no further than these two easy recipes: a super-quick bread with butter, and a decadent cheesy garlic bread.

Potatoes on pizza take an epic turn with this indulgent and cheesy recipe from the Santa Barbara Baker.

Why shouldn’t vegans have more fun when it comes to food? With this pizza, we use the incredible sweet and spicy Ve-Du-Ya Paste (a vegan play on ‘nduja, normally made from pork), vegan Mozzarisella Classic and San Marzano tomatoes to make a pizza that everyone – vegan or not – will love.

This soy chilli glaze is a finishing touch for Derrick Tung’s Chinese New Year Pizza (also known as Lunar New Year) featuring lap cheong (Chinese sausage) and Brussels sprouts.

Chicago restaurateur Derrick Tung created this pizza as a special in 2017 to serve for Lunar New Year. The inspiration is lap cheong, a dried, hard, deep-pink Chinese pork sausage that Tung remembers his grandmother making.

Learn to make a celebratory Lunar New Year-inspired pork belly, mung bean and shrimp floss pizza from Vietnamese-American Chef Tuan Tran.

Creamy, tangy and tasty, this hummus, tomato and olive pizza from Happy Place Pizza and Pints in South Manchester is a vegan delight. 

Sweet, spicy and packed with big flavours, this pizza combines merguez, the fragrant North African lamb sausage, with creamy whipped feta cheese spiked with apricot preserves. 

When France and Italy meet on a pizza, you get a Neapolitan ratatouille combo with beautiful, sun-drenched summer vegetables.

Thomas DeGrezia, owner of Sofia Wine Bar, came up with a tasty, gluten-free pizza dough, inspired by someone very special: his daughter. 

This maxed-out Detroit-style pan pizza is topped with both large and small slices of pepperoni.