Quick-pickled red onions make a tasty pizza topping. Learn how to prepare them at home with our easy recipe. 

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. 

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

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. 

Waitrose Weekend Columnist Elly Curshen’s zingy Romanesco cauliflower pizza with salsa verde and cashew cream will brighten up your dinner table.

This salty, sour, and slightly fermented tomato sauce is a unique post-bake drizzle for pizza and much more.

Martin Nordin pairs Jerusalem artichokes with nutty sprouts, homemade herb oil, and green peppercorns in this show-stopping pizza.

Pumpkin seed butter? Sour tomato sauce? Chanterelle mushrooms? On a pizza? Yes, please.

Confit kumquats and salty kalamata olives are flavorful accents to this crunchy, traditional French fougasse.

While not conventional, this Cotechino con Lenticchie Pie is a festive, pizza-fied spin on the traditional Italian New Year’s Eve feast of poached sausage and lentils.

This Scottish New Year’s favourite is an easy life-affirming lamb steak pie that’s appropriate for year-round soul satisfaction.

Learn to make extra-crispy roasties using this simple flame-cooked recipe, shallow fried in goose fat for the ultimate crunch.