Pizza "Chiena" (stuffed pizza) is a Neapolitan dish full of meats and cheeses. Generally eaten during Easter, it’s good all year round!

Neapolitan Casatiello is a traditional Easter bread filled with cold cuts and cheese, and topped with a crown of hard boiled eggs.

Turn a Greek mezze platter into a pizza with labneh, feta cheese and keftedes (Greek meatballs)

A UK favorite and ultimate comfort food, there’s nothing humble about this classic chicken pie pizza with bacon and leeks.

Carbonara, Rome’s classic creamy, indulgent pasta dish meets Neapolitan pizza for a decadent meal– just in time for Carbonara Day. 

With marinated egg, Pecorino Romano cream and crispy guanciale, this pizza-fied ode to pasta carbonara from Italian chef Marco Quintili is irresistibly delicious.

Just in time for spring and Easter, this traditional Neapolitan cake’s sweet aroma and light, fluffy texture are sure to elevate your dessert game.

Ring in the start of spring with a pizza topped with slow-cooked lamb shoulder, herbs, rich tomato sauce, cheese and a super-fresh mint sauce.

Some say it’s the little things, but when it comes to pizza, we think biga is better.

When pide, a Turkish bread, meets pink praline, a French specialty from Lyon, the result is a sweet and indulgent pastry.  

Caramelised Brussels sprouts, crisp onions and blue cheese on pizza is a winning combination—even for the most reluctant of diners. 

Whether you’re already a fan of raclette–a traditional cheese from Switzerland–or just love any party where cheese is the main attraction, this decadent pizza is made for you.