[2] Pissaladière, a specialty of Nice, France, made with niçoise olives, anchovies, onions and Provençal herbs. According to a former mayor of Nice, the layer of onions on a pissaladière should be half as thick as the crust. Here’s the recipe from Saveur.

[3] A baked ziti pizza. The idea is said to have been born as a way to use leftover pasta. Here’s the recipe from Hey That Tastes Good.

[4] Pizza cones. Here’s the recipe from Une Cuillere En Bois (use Translate.Google.com if you don’t read French).

[5] Smoked salmon pizza. Here’s the recipe from Spoon Fork Bacon.

[6] A potato and caramelized onion pizza with Gruyère. Here’s the recipe (photo © Domestic Gothess).

[7] Chicago deep dish pizzas (photo © Chenyu Guan | Unsplash).

[8] If you like arugula, top your pie with fresh baby arugula. It’s one of our favorites (photo © Sahand Hoseini | Unsplash).

The second week in January is National Pizza Week, February 9th is National Pizza Day/World Pizza Day and October is National Pizza Month.

In fact, there are 11 pizza holidays in the U.S. Here’s the full list.

A couple of years ago, Food Republic sent us a large infografic with a global look at 50 different ways to eat pizza.

We didn’t think the infographic worked in our format, but we [finally!] transcribed it. We present them to you in alphabetical order.

Pick something new to have this week. We’re going for a piece of Maltese pizza, and a piece of Frutti Di Mare chaser. If we knew where to find it, we’d have a sashimi pizza chaser after that.

More than 50 pizza varieties follow. Elsewhere on The Nibble:

> The history of pizza.

> The year’s 16 pizza holidays.
 

[8] Bubble pizza is actually a casserole made with biscuit dough, that puffs up into pull-apart bites. Here’s a recipe (photo © Taste Of Home).
 
 
50+ DIFFERENT TYPES OF PIZZA

These are just some of the hundreds of possible variations, from BBQ chicken pizza to eggplant pizza to mushroom pizza and beyond. If not specified, the pies have a conventional crust.

[10] Sicilian pizza is hearty slice based on from Sicily’s sfincione (thick sponge). It has an airy, fluffy, focaccia-like base, topped with a robust tomato sauce and often, onions, breadcrumbs, and hard cheese like caciocavallo (photo © Flavor & The Menu).

[11] Pourable pizza. Here’s the recipe (photo © Hannah Kaminsky | Bittersweet Blog).
 
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*Calzones are basically folded pizzas, made from pizza dough and stuffed with the same ingredients as pizza – almost always tomato sauce and mozzarella cheese, usually ricotta, often pepperoni, and maybe some other cheese and cured meats – and then folded over like an omelet. Stromboli are more like pizza rolls.

**Neapolitan pizza holds legal protections, primarily as a Traditional Specialty Guaranteed (TSG/STG) product in the European Union since 2010. This safeguards its traditional, specific preparation method. This legal protection, often enforced by the Associazione Verace Pizza Napoletana (AVPN), requires strict adherence to ingredients (San Marzano tomatoes, mozzarella di bufala/fior di latte) and methods (wood-fired oven at ~485°F, hand-stretched dough). In addition, the art of Neapolitan pizza making is recognized as a UNESCO Intangible Cultural Heritage.

†Pizza al taglio or pizza al trancio is a baked in large rectangular trays, and generally sold in rectangular or square slices by weight.

‡According to Wikipedia, “Provel is a white processed cheese particularly popular in St. Louis cuisine, that is a combination of cheddar, Swiss, and provolone cheeses, and tastes nothing like any of them.” It is sold in blocks, like supermarket cheddar, and is “rarely used elsewhere.”
 

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Brodo di pesce, fish soup, is an Italian term for what has been made in coastal, lake and river communities for millennia.

Freshly-caught fish went into a pot with water and whatever vegetables were available to flavor it. Water plus vegetables equals vegetable broth.

Bouillabaisse, a traditional Provençal fish soup or stew (the difference), a recipe that originated in the port city of Marseille, France, and is the city’s signature dish.

Cooking anything en brodo simply means you are cooking it in a flavorful broth. It’s not just for fish: tortellini en brodo is a favorite Italian pasta dish.

Back to the fish:

As rustic fish stews/soups evolved, a variation emerged using pricier fish fillets instead of cheaper cuts. The fillets were poached in the already-prepared broth, and pesce en brodo, emerged.

(Note: brodo di pesce is fish broth, pesce en brodo is fish in a broth. If you see the term in brodo, it’s an American misspelling).
 
 
WHY PESCE EN BRODO BELONGS ON YOUR TABLE

 
Pesce en brodo also accommodates different cooking techniques. You can poach the fish in the broth; or it can be broiled, grilled, or steamed*.
 
For extra points, can serve it with a crusty baguette or garlic bread.

There are many recipes for fish en brodo and fish in brodo online (a search for pesce en brodo will give you recipes in Italian). Or, Search generically for “fish” or for a specific fish (cod, snapper, etc.).

Here’s an easy recipe for the fish of your choice in a tomato-accented broth.
 
 
RECIPE: FISH IN TOMATO BROTH (PESCE EN BRODO DI POMODORO)

Ingredients For 4 Servings

[2] Grilled trout set in a fish broth, at Pakpao Thai | Dallas.

[3] Black bass in an herb brodo with droplets of basil olive oil, at Empire Diner | NYC.

[4] A smaller first course, at Mihako’s 21 Grams.

 
Preparation

1. COMBINE the wine, water and olive oil in a large skillet. Add the rest of the ingredients except the fish, and bring to a boil. Reduce the heat and simmer, uncovered, for 3 to 5 minutes or until the tomatoes soften.

2. PLACE the fish fillets in the skillet, spooning some of the broth over them. Reduce the heat to medium-low. Cook, covered, for 8 to 10 minutes or until fish flakes when tested with a fork.

3. LIFT the fish and tomatoes, using a slotted spoon, into shallow bowls. Discard the thyme and ladle the broth and shallots (and optional vegetables) into each bowl. Garnish with additional fresh thyme or other herbs, or with the optional greens garnish.
 
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*The difference between poaching and steaming: With poaching, the fish (or other food) must be completely submerged in the liquid. It is cooked by the hot liquid. With steaming, Steamed the food sits above the liquid in a steamer basket or other device. It is cooked by the steam.
  

[2] Steak salad with mandarin segments.

[3] Pork chop in broth with vegetables and apples.

[4] Grilled salmon with pink grapefruit and carrots.

Breakfast is the meal of the day that’s welcoming to fruit additions. Bananas, berries and oranges frequently appear with cereal, eggs and pancakes.

But when lunch and dinner arrive, the plates laden with salad and vegetables, fruit gets short shrift.

Yet, fruits pair nicely with grilled, roasted and sautéed proteins.

So even if you plan to serve fruit for dessert, add a different fruit to the main plate. It adds color as well as another layer of texture and flavor, including a shot of sweetness. Think:

 
You know what the seasonal options are, but here’s a winter list for immediate inspiration (and a full list of winter fruits and vegetables):

MIX & MATCH

PROTEINS

 
FRUITS

 
You may also come across less familiar fruits like cherimoya. Pick one up and try it! While it’s not berry season, you’ll find different varieties in stores, and they work, too.
 
 
YOU DON’T HAVE TO COOK THE FRUIT

You can serve the fruit raw; there’s no need to cook it. You can slice it into rounds or wedges, dice it, or in the case of oranges and mandarins, segment it (the difference between oranges and mandarins).

And then there’s Plan B, pomegranate arils. You can buy them in bags, and toss them onto just about anything for juicy dots of color.

If you’re already grilling or sautéeing, you can toss the fruit into the pan. Our favorites:

 
Have fun with it!