Take a seat, pepperoni.

There are new toppings in town.

If you’re trying our new no-knead, no-prove frying pan pizza recipe soon, you won’t want to skimp on the toppings.

Instead, opt for something more special than salami, and less obvious than olives – maybe with a white sauce, or perhaps a pesto. These five topping combinations are inspired by classic Italian dishes, so if you’re ready to show off your skills as a pizza chef, try these out and get set for a fun, homemade pizza feast!

Pizza Parmigiana With Aubergine

Recreate a cheesy aubergine parmigiana on a pizza, with layers of tender aubergine and baby plum tomatoes. Top with more Italian hard cheese before serving, and dig into a vegetarian delight.

Ingredients

Our no-knead, no-prove pizza dough (full recipe)

1 aubergine

1 garlic clove

125g mozzarella ball

1 tsp dried oregano

5g basil

125g baby plum tomatoes

35g Italian hard cheese

32g tomato paste

Step 1: Slice the baby plum tomatoes in half. Then slice the aubergine in half lengthways, and then into half-moons.

Step 2: Add the aubergine slices to one side of a baking tray (use baking paper to avoid it sticking) with a drizzle of olive oil and a generous pinch of salt and pepper and mix it all together. Add the baby plum tomatoes to the other side of the tray and put the tray in the oven for 8-10 min, or until the aubergine has started to soften.

Step 3: Meanwhile, peel and finely chop (or grate) the garlic. Add the tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and sugar. Add 4 tbsp [8 tbsp] cold water and stir it all together – this is your tomato sauce. Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!), then tear the drained mozzarella into rough, bite-sized pieces.

Step 4: Heat a wide-based frying pan (non-stick if possible!) over a medium-high heat. Once your frying pan is hot, carefully add the pizza base to the pan, pushing the dough out to the edge to help shape the crust.

Tip: To pick up the pizza dough, gently flip it over the back of your hand to stop it ripping!

Step 5: Add 1/2 of the tomato sauce to each pizza and spread it evenly with the back of a spoon (be careful of the hot pan!)

Step 6: Cook the pizza base for 3-4 min or until the crust has started to puff up, then remove the heated tray from the oven and slide the pizza base onto the tray.

Step 7: Top them with the dried oregano, roasted tomatoes, torn mozzarella, roasted aubergine and half of the grated Italian hard cheese, then tear over the basil leaves.

Step 8: Drizzle the crusts with olive oil, then put the tray[s] in the oven for 12-15 min or until the cheese has melted and the crust has puffed up and browned – then it’s ready to serve!

Pizza Pollo Pesto

Replace the classic tomato base with a pesto sauce for this chicken and pesto pizza. Before serving, brighten the flavours of your pesto with more fresh basil.

Ingredients

Our no-knead, no-prove pizza dough (full recipe)

1 garlic clove

125g mozzarella ball

5g basil

45g classic basil nut pesto

2 x 125g chicken breasts

Step 1: Add the chicken breast fillets to a tray with a drizzle of olive oil and a good grind of black pepper.

Step 2: Put the tray in the oven for 15-20 min or until the chicken is cooked through (no pink meat!). Once cooked, shred the chicken into rough, bite-sized pieces using two forks – this technique is known as ‘pulling.’

Step 3: Meanwhile, peel and finely chop (or grate) the garlic. Add the chopped garlic to a small bowl with the pesto and a drizzle of olive oil and mix it all together – this is your pesto sauce.

Step 4: Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!). Tear the drained mozzarella into rough, bite-sized pieces.

Step 5: Heat a wide-based frying pan (non-stick if possible!) over a medium-high heat. Once your frying pan is hot, carefully add the pizza base to the pan, pushing the dough out to the edge to help shape the crust.

Tip: To pick up the pizza dough, gently flip it over the back of your hand to stop it ripping!

Step 6: Add 1/2 of the pesto sauce to each pizza and spread it evenly with the back of a spoon (be careful of the hot pan!). Cook the pizza base for 3-4 min or until the crust has started to puff up, then remove the heated tray from the oven and slide the pizza base onto the tray.

Step 7: Top them with the torn mozzarella, shredded chicken and basil leaves. Then drizzle the crusts with olive oil and put the tray in the oven for 12-15 min or until the cheese has melted and the crust has puffed up and browned. Buon appetito!

Pizza Bianca With Truffled Mushrooms

Get ready to swoon over this decadent pizza, smothered with white sauce and topped with mozzarella, mushrooms drizzled with truffle oil and Italian hard cheese.

Ingredients

Our no-knead, no-prove pizza dough (full recipe)
1 garlic clove
125g mozzarella ball
5g basil
8 ml truffle olive oil
35g Italian hard cheese
80g oyster mushrooms

Step 1: Peel and finely chop (or grate) the garlic. Then add the chopped garlic to a small bowl with 15g butter and mash with a fork until combined – this is your garlic butter.

Step 2: Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!), then tear into rough, bite-sized pieces.

Step 3: Slice the chestnut mushrooms finely and chop any larger oyster mushrooms in half. Add the mushrooms to a bowl with 1/2 of the truffle oil, a drizzle of olive oil and a generous pinch of salt and pepper and gently mix – these are your truffled mushrooms.

Step 4: Heat a large, dry, wide-based pan (preferably non-stick) over a high heat.

Step 5: Once your frying pan is hot, carefully add the pizza base to the pan, pushing the dough out to the edge to help shape the crust.

Tip: To pick up the pizza dough, gently flip it over the back of your hand to stop it ripping!

Step 6: Top them with the torn mozzarella, truffled mushrooms and grated Italian hard cheese then drizzle over the remaining truffle oil (even on the crusts!) and tear over the basil leaves (save a couple for garnish!). Put the tray[s] in the oven for 15-20 min or until the cheese has melted and the crust has puffed up and browned.

Then just garnish with more basil leaves, slice up and serve – buon appetito!

Pizza Carbonara Bianca

Grab a slice of carbonara pizza, with a rich, silky béchamel sauce, gooey mozzarella, smoky bacon and Italian hard cheese. Buon appetito!

Ingredients

Our no-knead, no-prove pizza dough (full recipe)
1 garlic clove
125g mozzarella ball
5g chives
90g smoked streaky bacon
35g Italian hard cheese
50g cream cheese

Step 1: Peel and finely chop (or grate) the garlic. Add the soft cheese to a bowl with the chopped garlic, a generous grind of black pepper and 1 tbsp cold water and stir it all together – this is your white sauce.

Step 2: Chop the smoked streaky bacon into small pieces. Then drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!), and tear it into rough, bite-sized pieces. Finally, chop the chives finely.

Step 3: Heat a large, dry, wide-based pan (preferably non-stick) over a high heat.

Step 4: Once hot, carefully add one of the pizza bases to the pan, pushing the dough out to the edge to help shape the crust.

Tip: To pick up the pizza dough, gently flip it over the back of your hand to stop it ripping!

Step 5: Add 1/2 of the white sauce to each pizza and spread it evenly with the back of a spoon (be careful of the hot pan!). Cook the pizza base for 3-4 min or until the crust has started to puff up, then remove the heated tray from the oven and slide the pizza base onto the tray.

Step 6: Top each pizza with the torn mozzarella, chopped bacon and 1/2 of the grated Italian hard cheese then sprinkle over the chopped chives and a grind of black pepper.

Step 7: Drizzle the crust with olive oil and put the tray in the oven for 12-15 min or until the bacon is cooked through and the crust has puffed up and browned.

Garnish with more Italian hard cheese, slice up and serve – buon appetito!

Pizza Margherita with Chilli Oil

Warning: this classic Margherita has a kick. Top it with melty mozzarella, plenty of Italian hard cheese and a drizzle of fiery chilli oil. Deliziosa!

Ingredients

Our no-knead, no-prove pizza dough (full recipe)

1 garlic clove

1 ball of fresh mozzarella (125g)

125g cherry tomatoes

1 tsp dried oregano

1 tsp dried chilli flakes

5g fresh basil leaves

35g Italian hard cheese

32g tomato paste

Step 1: Peel and finely chop (or grate) the garlic. Then add the tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and sugar. Add 4 tbsp [8 tbsp] cold water and stir it all together – this is your tomato sauce.

Step 2: Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!). Then tear the drained mozzarella into rough, bite-sized pieces.

Step 3: Add the chilli flakes to another bowl along with 2 tbsp olive oil and a pinch of salt – this is your chilli oil.

Step 4: Pick the basil leaves from their stems, then discard the stems. Chop the cherry tomatoes in half.

Step 5: Heat a large, dry, wide-based pan (preferably non-stick) over a high heat.

Step 6: Once hot, carefully add the pizza base to the pan, pushing the dough out to the edge to help shape the crust.

Tip: To pick up the pizza dough, gently flip it over the back of your hand to stop it ripping!

Step 7: Add 1/2 of the tomato sauce to each pizza and spread it evenly with the back of a spoon (be careful of the hot pan!). Cook the pizza base for 3-4 min or until the crust has started to puff up, then remove the heated tray from the oven and slide the pizza base onto the tray.

Step 8: Top them with the torn mozzarella, dried oregano and basil leaves then drizzle over the chilli oil, even on the crusts! (can’t handle the heat? Go easy!) Put the tray in the oven for 12-15 min or until the cheese has melted and the crust has puffed up and browned.

Step 9: Sprinkle the grated Italian hard cheese over your hot pizzas and serve.

What’s for dessert?

If you said “more pizza,” we’ve got good news. We’ve made five decadent dessert pizzas using our new no-knead, no-prove pizza dough and topped them with chocolate, caramelised bananas and peanut butter, cherries and more. Grab a slice of heaven!

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