Pizzaiolo Attilio Bachetti shares his recipe for one of the most classic and delicious Italian pizzas: the quattro formaggi (four cheese)!

Slightly sweet and nutty in flavor, this butternut squash, ricotta and fried sage pizza is great for a cozy and comforting fall meal.

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

Christy @RealCleverFood, Ooni ambassador and founder of #WomensPizzaMonth, shares her recipe for a well-balanced four cheese white pizza with garlic-sautéed spinach.

Roasted carrots with salsa verde make for a simple yet impressive side dish. Quick and easy, this recipe comes together in just 15 minutes.

Broccolini marinated with garlic and Calabrian chillies packs a punch on top of pizza crostini making for an excellent vegetarian appetiser.

Crostini aren’t just for bread! Make these ricotta, speck and Marcona almond crostini using blind-baked pizza crust—a delicious appetizer great for holiday parties. 

Double-crusted and filled with greens, cheese and eggs, Torta Pasqualina, an Italian Easter pie, makes for an impressive main dish.

Crisp, umami-rich mushroom “bacon,” grilled pineapple and candied jalapeños combine for a vegan twist on classic Hawaiian pizza.

Crispy, caramelised crusts loaded with cheese, pepperoni and sausage. Best sliced Tavern style, and served with friends.

Forget desserts this season, our light and creamy pumpkin pizza puts the winter squash on centre stage.

This fresh twist on the classic margherita features light, creamy ricotta and sweet, vine-ripened cherry tomatoes.