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[1] Chicken liver, pancetta and shallot jam pizza at Barbuto in New York City (photo © Barbuto).
[2] Steak tartare pizza with chopped onions and other tartare fixings, at Due Forni in Las Vegas (photo © Due Forni).
[3] Crab pizza with Old Bay seasoning at Oath Pizza (locations nationwide – photo © Oath Pizza)
[4] Greek inspired: lamb sausage, tomato pesto, feta, hummus, olive and mint from Oath Pizz (locations nationwide – photo © Oath Pizza).
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October is National Pizza Month. Few of us need an excuse to eat more pizza, but some celebration is in order.
Perhaps designing your own pizza, either at home or at a restaurant that has some specialty topping options?
First, the tried and true:
According to one survey, the ten most popular pizza toppings in the U.S. are:
Pepperoni: 36%
Sausage: 14%
Mushrooms: 11%
Chicken: 7%
Beef: 7%
Olives: 3%
Onions: 3%
Anchovies: 2%
Peppers: 2%
Tomatoes: 2%
Other: 10%
Eight percent ordered cheese only.
But shouldn’t National Pizza Month be an occasion to try something new?
Earlier “innovations” included antipasto toppings, barbecue chicken, breakfast pizza (bacon and eggs), caramelized onions and goat cheese, duck or lamb sausage, fajita chicken, mixed seafood, and seasonal ingredients like fresh corn and summer tomatoes.
We personally enjoy smoked salmon pizza with salmon caviar and fingerling potatoes, and a truffle pizza with truffle cheese and truffle shavings.
We did pass on Due Forni’s Taco Pizza—taco ingredients topped with a cover of tortilla chips—in favor of the Tartufo (truffle).
Our regular favorite—more likely to be found—is mushroom pizza topped with fresh arugula.
CREATIVE TOPPING COMBINATIONS
Creative chefs nationwide are now layering flavors in ways that are forging new pizza paths.
Here are some of their pizza combinations:
Arugula & Pancetta with ricotta, topped with a poached egg—at Hearthstone Kitchen And Cellar in Las Vegas.
Balsamic Fig, with prosciutto, arugula, mozzarella and parmesan—at Hearthstone Kitchen And Cellar in Las Vegas.
Cubano Pizza, a whole-grain crust with a honey mustard base topped with all-natural, citrus-marinated pulled pork, prosciutto, mozzarella and Fontina cheese with diced pickles—at at Brixx Wood Fired Pizza in Virginia.
Gyro Pizza, with crumbled meatballs, feta and olives, at Blaze Pizza (locations nationwide).
Jalapeño pimento cheese, roasted red peppers and crumbled bacon, wood-fired and topped with fresh spinach leaves—at Zpizza in California.
Pear & Gorgonzola, a white pie with sliced pear, mozzarella, Gorgonzola and caramelized onions, finished with toasted walnuts—at Brixx Wood Fired Pizza in Virginia.
Spicy lime chicken breast with pico de gallo, mozzarella, red onion, sliced avocado, sour cream, green onions and fresh cilantro—at Brixx Wood Fired Pizza in Virginia [Source].
Ready to create? We’re putting together a Cobb Salad Pizza tonight.
THE HISTORY OF PIZZA
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