The pizza is a thing steeped in and often bound by tradition, which is nevertheless being constantly reinvented and experimented upon. From pizza-like objects to whacky topping combinations to pizza you can print, there's always something new going on—for better or worse.
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What's up in pizza this week? The shuttering of a neighborhood institution, a look at America's favorite toppings, and the development of a "nutritionally sound" pizza!
Inspired by the Filetti pizza at Anthony Mangieri's Una Pizza Napoletana, this pie combines fresh cherry tomatoes with mozzarella, basil, garlic, olive oil, and a couple twists of our own.
A fat patty of grilled beef draped with a melty, oozy slice of pepper jack cheese, topped with roasted green chilis, and a handful of pickled jalapeños, served on a hearty bun with a generous swipe of chipotle mayonnaise. This is the burger that bites back.
Bagels with cream cheese and smoked salmon? Been there, brunched that. Not exactly a groundbreaking dish. But what if a reputable Neapolitan pizzeria makes a pizza with similar ingredients?