Nancy Silverton’s simple passata di pomodoro recipe is a classic tomato sauce that’s delicious all year round.

Baby bell peppers roasted in salt and olive oil create a side dish, pizza topping or sandwich filling that Nancy Silverton loves.

This Masienda recipe for tlayuditas–a burrito-sized corn tortilla popular in Oaxaca that’s often crisped, topped, and served open-faced (pizza style) or folded over (calzone style)--is crunchy, cheesy, meaty and tasty.

Try these fresh and tasty carne asada tacos from Masienda with steak, salsa verde, grilled onions, queso fresco, cilantro, lime and handmade tortillas.

Make your own masa harina (masa flour) with this recipe from Masienda, the fastest-growing masa brand in America, perfect for carne asada tacos and tlayuditas!

This French pizza combines two specialties of Brittany — andouille sausage and kouign-amann pastry – for the ultimate sweet and savoury pie. 

Instead of throwing away leftover pizza dough, why not make delicious focaccia with tomatoes, olive oil, salt and oregano? 

Try Gill Meller’s recipe for a bright and fresh springtime pizza with mozzarella, parsley, chives, spring onions, stinging nettles, fennel and lemon.

Outdoor enthusiast Gill Meller and author of “Outside: Cooking Outdoors - Recipes for the Wild” shares his recipe for an all-in-one tray roast chicken thighs with new potatoes, wild garlic and lemon.

If you’re craving a meal that’s both filling and vegetarian, we think this baked aubergine (aka eggplant) smothered in spicy chickpeas with yoghurt is where it’s at.

This goat cheese and honey pizza is a staple of French pizzerias.

Salad greens, fresh herbs and a tangy yogurt dressing top a pizza for a bright, fresh vegetarian dinner.