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Seven Pizza Toppings To Try Before You Die

February 2018Words by Ms Heather Taylor

Mr Massimo Bottura’s sausage, caramelised onion, parmesan and balsamic pizza at Hai Cenato. Photograph courtesy of Hai Cenato

In Naples – where the nation’s favourite snack was invented – there are pizza purists who are evangelical about toppings. They should consist of little more than San Marzano tomatoes and buffalo mozzarella from Campania. The base must be made from fine 00 flour, and the pizzas cooked in a scorching hot wood-fired oven. Last year, the art of dough twirling, or pizzaiuolo, employed by Neapolitan pizza chefs was awarded UNESCO’s coveted Intangible Cultural Heritage status. But outside its homeland, Italy’s favourite cheese-laden snack has been reimagined in countless forms, from Chicago deep dish to thin New York slices, Argentinian-style dough cooked in a frying pan to curry-topped Indian pizzas. In honour of National Pizza Day, here are seven off-the-wall slices from around the world to try before you die. Neapolitans, look away now.

For the boozehound