We celebrate the beloved pizza in all its mouthwatering glory with five delectable pizza recipes that are sure to tantalise your taste buds and ignite your passion for homemade pizza creations. From low-carb to no carb and gluten-free, cooked the way Nonna used to do it, or with ease in the air-fryer, each recipe promises a journey of flavours and textures that will elevate your pizza game to new heights. Whether you're a seasoned pizzaiolo or a novice in the kitchen, there's a pizza here for everyone to enjoy. Get ready to roll up your sleeves, preheat that oven, and prepare for a pizza party like no other!
Pan Pizza
From Low-carb Express by Vickie de Beer
"We love eating low-carb pizza, but to roll out so many pizzas takes a lot of time. Enter the pan pizza: one large pizza for the whole family! When it comes to toppings, let your imagination run wild. You can even distribute the toppings in such a way that each person gets the topping they prefer. We are particularly partial to this combination."
Polenta Pizza
From Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi and Noor Murad
“It’s not a pizza, insisted Noor, when referring to this baked polenta, which does in fact look like a giant pizza. It ended up with multiple names at the Test Kitchen such as: ‘polenta-pizza’, ‘polizza’ or ‘polenta not-a-pizza’. It really is a happy-looking pie, with its yellows and reds and wonderfully golden edges. Serve with anything leafy and green. You can keep this gluten-free by swapping out the flour for gluten-free flour, if you like.”
My Genovese Nonna's Pizza al Taglio
From Our Italian Legacy of Love by Chiara Viljoen
“Genova is known for its slices of pizza (pizza al taglio or 'pizza by the slice') paired with an endless variety of gourmet toppings. It's basically a focaccia dough with toppings. We grew up with this type of pizza; each Sunday we piled into the car, electric with excitement for Nonna's homemade pizza and an afternoon of fun. Eating it with a boisterous family around a big table is best, but it's also delicious for school lunches and leftovers.”
Pitta Pizza
From Air-Fryer Cookbook by Jenny Tschiesche
“A great use of round pitta breads as a pizza base, this light meal can be made in minutes.”
Chicken Parmigiana on Brinjal Slices
From All Sorts of Tapas by Chantal Lascaris
“This recipe turns chicken parmigiana from a classic meal into a moreish mouthful. Crisply fried brinjals topped with melted cheese and chicken and nestled in a bed of savoury tomato sauce are guaranteed to keep everyone happy. Brinjal has a spongy porous texture, which makes it great for absorbing flavours. It's also full of vitamins, minerals and dietary fibre. Modern and addictive, this is the best chicken parm finger food around.”
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