Turn take-out night into a pizza-making party with these indulgent recipes from Italy and abroad. Sauce up and savour the crusts!
A potato pizza is one of my favourites – so simple, not too many ingredients and a thing of perfection. Sapphire potatoes are ideal for pizza, as they're quite dry and...
There is some debate to the origins of this dish, but many claim it was created in honour of Genovese admiral Andrea Doria.
Here is the pizza base recipe we use at my restaurant, Berta. Feel free to add any other toppings you desire, but not too many at once, please.
This pizza topping uses a classic flavour combination, sweet fig balanced out with a creamy piquant blue cheese. The mascarpone and vincotto add an extra element...
This vibrant topping combo puts a spin on the usual meat lover's.
Quality meat and vegetables make all the difference in this flavourful pizza.
Everybody loves a good eggplant parmigiana. This is a homage to that great dish, albeit in the shape of a Roman pizza.
‘Trifolati’ is an Italian cooking term that denotes frying in olive oil, garlic and parsley.
No oven? No problem. Homemade pizza can still be had with a skillet, on the stovetop or using a camping stove.
The first time I made these, I cursed myself for not having done so sooner. It’s such an obvious way to serve all the elements of a great brunch – eggs, bacon,...
If you own a barbecue, you also own a pretty decent pizza oven. By using a pizza stone, or even a heavy baking tray, you can cook beautifully light, crisp pizzas...