Based on a Thanksgiving favourite, Brussels sprouts gratin, this pizza combines mozzarella, Gruyère, and cheddar with bacon and Brussels sprouts for a slice that’s at turns nutty, cheesy, and savoury.

Share this mini spider olives pizza with your kids this Halloween. Easy to make and spooky without being scary, it’s great for a party.

Learn how to make NEPA pan-fried Sicilian pizza, a regional favorite from Northeastern Pennsylvania that’s cooked in oil and covered in cheese.

Cheesy, melty and rectangular, Old Forge pizza is a regional style from Northeastern Pennsylvania (NEPA) that’s great for a party.

Make a special occasion brunch with our egg, Gruyère, Canadian bacon, and onion pizza recipe. 

The award-winning Dough Bros of Galway, Ireland put a modern pizza twist on bacon and cabbage, a beloved traditional Irish dish.

Covered in raisins, black olives, pine nuts, tomato and mozzarella, the Di Natale pizza by Razza’s Dan Richer is an unexpected holiday treat that you can enjoy year-round.

This Panna pizza from Razza Chef Dan Richer adds a drizzle of cream to a tomato pizza base for a delicious, swirly pink sauce.

Pizza doesn’t get much more iconic than the classic New York pizza: a sturdy, generous base topped with plenty of cheese, and typically sold by the slice.

It’s hard to believe Detroit-style pizza’s cheesy indulgence and crisp, delicious edge could be improved upon, but this tangy, cold-fermented sourdough version from Rosehill Sourdough ups the flavour even more.

This simple but enticing pizza from Gill Meller celebrates the earthy flavour of asparagus and mushroom, paired with tender onions and creamy mozzarella.

Full of twists and turns, this unique pizza is packed with pizzazz. Garlic cream base, herby goat cheese, crispy kale and bright lemon.