![Fire & Slice published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small](/images/media/articles/food-and-drink/recipes/pizza%20recipes%20240/text-image-list300px-width-x-400px-height-portrait.jpg?q=92&fm=pjpg&w=600)
Fire & Slice published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small
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This colourful loaf, studded with red cherry tomatoes and black olives, makes a great mealtime centrepiece, accompanied by cheeses and charcuterie.
This makes a change from the normal scattering of token sliced mushrooms: here we have fresh mushrooms in all their glory, under a crispy garlicky topping of breadcrumbs and Parmesan.
This recipe adds rich dark olives and charred sweet (bell) pepper for a more intense, smoky flavour that is delicious with fiery ’nduja. Spread the rest on focaccia or add more oil for a dipping sauce.
This will make two medium-crust typical Neapolitan pizza – soft and chewy with a crisp crust or cornicione.
Fire & Slice published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small