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.

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.