Last minute pizza? Dough not fear! This recipe is ready in under an hour.

Master sourdough pizza with this method from professional baker, pizza lover, Ooni user and author of “New World Sourdough,” Bryan Ford.  

Simplicity at its finest, our super-easy, no-nonsense Classic Pizza Sauce creates the perfect complement for your pizza toppings of choice.

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

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

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 yogurt is where it’s at.

This goat’s 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.

Beyond the pizza basics, this Nordic-inspired pizza with salmon, dill and crème fraîche is a great way to add some oomph to your next meal.

This Skillet Kebab doesn’t need a grill or skewers, just a cast-iron pan!

Get ready to elevate your hot dog game with a dish that combines two classics: hot dogs with pizza dough buns, topped with cheese, mustard, quick-pickles and crunchy fried onions.

Calzones make for a great alternative to pizzas, and we’ve got two options: one with pesto, provola, minced beef and ricotta, and the other with tomato, provola, ham and basil.

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.