Banoffee pizza made with condensed milk, marscarpone cheese, roasted bananas and digestive biscuits was among the entries in a new pizza chef of the year competition.
Twelve chefs entered the competition, which was run by Spirit Group's Bar Room Bar brand in its Soho outlet.
Other entries included chicken with tandoori marsala sauce and a salad made from parma ham and pear.
The chefs had to create a new pizza as well as a dessert or salad and provide full costings to ensure it could be a viable addition to the brand's menu.
Ivan Montes, from the Bar Room Bar @ Clockhouse in London's Battersea, took the top prize with his sweet potato, crumbled chorizo, mozzarella and fresh rosemary pizza.
The costing prize went to Mark Holland of Bar Room Bar @ Harrogate for his Louisiana Cajun chicken pizza.
Bar Room Bar introduced the competition as part of its Now Pizza! training scheme for chefs. Chefs do not need experience when they join the company and are trained at their own pace. Once they pass levels one to four, they immediately get a pay rise. The competition formed part of the head chef training.
Pictured: Ivan Montes and his winning creation