Is there anything that gets your taste buds going better than a doughy, cheesy slice of pizza? And since it's National Pizza Day on the 9 February, we reckon we owe ourselves a slice.
The original Neapolitan pizza is oh-so simple, consisting of dough, tomato and mozzarella. In fact, purists claim that there are just two authentic pizzas: margharita and marinara, and in some Italian pizzerias these are the only two options on the menu.
Obviously, there have been a huge number of tasty variants since – New York-style wide slices covered in shredded mozzarella, Chicago-style deep dish or stuffed-crust pizza, thick-crust Sicilian-style pizza, calzones and California-style pizzas topped with healthy, locally-sourced produce.
Pizza can be whatever you want it to be, including gluten free (thanks to veggie bases made from potato, celeriac, cauliflower or broccoli).
Here's our round-up of magnificent modern-day pizzas that have undergone a 21st century makeover...
the Veggie pizza
It used to be that a Margarita was one of few vegetarian options on a pizza menu – not so, now. Seasonal veg is often the star of the show when it comes to toppings, from meaty mushrooms to thinly sliced aubergine, diced butternut squash and fresh, garlicky courgette. This courgette and pepper pizza embraces another 21st century twist - the absence of tomato sauce. A creamy white sauce works perfectly with the ribbons of veg, pine nuts and Parmesan.
The street food version
Street food is growing in popularity with bustling markets popping up in every town and restaurants even dedicating entire menus to street food favourites like tacos and bao buns. Calzone was originally devised as something easy to eat while walking along as it's encased in a dough outer shell - a bit like our version of a pasty. Our on-trend calzone recipe uses our readymade pizza base and is stuffed with chunky Mediterranean veg, mozzarella and a dusting of Parmesan. We've also paired it with chunky sweet potato wedges and a tasty chive dip.
The gluten-free pizza
According to Coeliac UK, the disease affects at least 1 in 100 people in the United Kingdom and Europe. So whether you're one of those hundred, or simply prefer a gluten-free diet, you can still enjoy pizza. In this recipe, our pizza base has been made out of celeriac rather than flour so the whole family can tuck in and enjoy the feast.
The sourdough pizza
Artisan pizzerias are leading the way on the restaurant scene with many independent and chain restaurants like Franco Manca opting for a sourdough base. Tasty and pleasingly chewy, the good news is that you don't have to eat out to enjoy sourdough. You can make your own creation at home with our recipe. Handily, there is a shortcut method – this Jus-Rol Sourdough Pizza Base is all ready to simply roll out and top. Revelation.
The time-saver option
With our busy, time-poor modern day lives, low-fuss, low-mess dinners are a must. You could always pick up a delicious Extra Special Buffalo Mozzarella & Sunblush Tomato pizza in store – perfect with a peppery rocket and tomato salad. If you would rather throw something together yourself, have a go at these speedy tortilla pizzas. Made with large tortilla wraps, these can be assembled and shoved in the oven in a blink of an eye. While this recipe combines sweet caramelised onions with soft goat's cheese, you can load these little pizzas up with whatever toppings you've got in the fridge. Of course, you can also make pizzas using anything from bagels to naan breads and ciabatta. Easy, quick and oh-so-delicious.
The use-it-all-up pizza
Using up all the food we buy is something we're all very in tune with nowadays as we try and reduce our food waste. And this pizza is a great way of using up whatever you have in the fridge. If you've got an open jar of pasta sauce, use it as the base. Got a couple of sausages that won't stretch to a full family meal? Think again. The meat can be rolled into balls and fried off before topping your pizza. Any ends of cheese? Throw them on as well. The only thing you need to invest in is our Pizza Mix. Simples.