There’s a lot to love about pizza. It’s cheesy and saucy and a food that can be enjoyed in endless ways. But are we truly exploring pizza’s full versatility?
From toppings to cheeses to sauces and spices, there’s no end to how we can enjoy pizza.
Paisano’s Truffle Pizza 
Truffle Pizza at Paisano’s Italian at Pechanga Resort Casino.
Pechanga Resort Casino
According to Chef de Cuisine Amanda Colello at Paisano’s Italian at Pechanga Resort Casino, the Paisano’s Truffle Pizza was born out of wanting to add a little more pizzazz and elevation to the restaurant’s pizza offerings. “My whole family is from New York and my sister especially loves white pizza, so I began dreaming up my own version of it with her in mind. My Italian heritage stems from Abruzzo, Italy – a major truffle producing region, accounting for about 40 percent of Italian truffles. This pizza’s an ode to my family ancestors and sister. Everyone who orders our Truffle Pizza loves it, especially the other chefs at Pechanga Resort Casino.”
“It’s an extremely popular seller with our vegetarian crowd and we do get a lot of guests who order it as an appetizer for its shareability and luxuriousness,” said Colello, of the pizza that is handcrafted with dough made in house, then topped with Black Truffle spiked, house made Alfredo sauce, fresh cracked black pepper, shredded mozzarella cheese, a medley of Portobello mushrooms (for their meaty texture), Cremini mushrooms (for their deep umami flavor) and Oyster mushrooms (for their delicate, almost floral notes).
“The mushroom mélange gets tossed in EVOO, minced garlic and shallots with Italian dried herbs. The pizza is baked in our brick fired pizza oven. Before the guest gets to taste, we sprinkle it with grated Pecorino Cheese, a White Truffle oil/EVOO blend, and dusting of fresh chopped parsley,” said Colello.
Just Wing It Bloody Mary
Just Wing It Bloody Mary at Tommy’s Tavern + Tap.
Tommy’s Tavern + Tap
This pizza-inspired cocktail, found at Tommy’s Tavern + Tap with locations across New Jersey, New York, Pennsylvania, and Delaware, is made with Tito’s Vodka, house mix, an entire mini pizza, long hot pepper, and coal-fired wings. Mike Spence, Vice President of Beverage: “We wanted our Bloody Marys to be unapologetically over the top — the kind of cocktail that turns heads and is social media worthy. The ‘Just Wing It’ isn’t just a drink; it’s a showstopper stacked with the food our entire concept was built on: gourmet pizzas and wings. It’s bold, a little outrageous, and the perfect extension of everything we love about crave-worthy food and a beloved beverage.”
Mango Barbie
Mango Barbie at Pie Zanos in Buffalo, Wyoming.
Pie Zanos
At Pie Zanos in Buffalo, Wyoming, this pizza is made with house smoked pulled pork, mango BBQ sauce, diced red onion, mozzarella and smoked provolone, garnished with cilantro and sweet potato straw fries. “We tried to incorporate things unique to us into a pizza. We have a smoker, and we happen to have a secret recipe sauce that could win awards, we’ve been told. It kind of grew from there,” said Renee Tiller, Pie Zanos Owner and chef.
Spicy Arrabiata Pizza
Spicy Arrabiata Pizza at Carbone VINO Dallas.
Chase Hall
At Carbone VINO Dallas, the Spicy Arrabiata Pizza is Executive Chef, Ed Sura’s Special Pizza. The pizza includes the chef’s house made arrabiata sauce with mozzarella cheese. The pie is topped with fried bacon cubes, slices of red onion, dried Calabrian Chili flakes, sliced red Fresno chili, sliced long hot peppers, and a mix of Pecorino and Parmesan cheese.
Big-Eye Tuna Pizza
Big-Eye Tuna Pizza at Lionfish Modern Coastal Cuisine, located inside Pendry San Diego.
Clique Hospitality
At Lionfish Modern Coastal Cuisine, located inside Pendry San Diego, helmed by Executive Chef and James Beard Foundation Smart Catch leader JoJo Ruiz, Lionfish’s menu showcases sustainable seafood and prime meats, expertly prepared with seasonal ingredients and inventive flair. The restaurant’s Big-Eye Tuna Pizza reimagines the classic dish, layering fresh, melt-in-your-mouth tuna with truffle mustard, red onions and micro shiso for a creative twist.
“At Lionfish, we love taking something familiar and elevating it with fresh, coastal ingredients. Our Big-Eye Tuna Pizza combines the comfort of a classic dish with the freshness and finesse of premium tuna and bright, balanced flavors. It’s unexpected, but it just works – it’s a dish that always gets people talking,” said Jojo Ruiz, Executive Chef.
Birria Pizza
Birria Pizza at El Chingon in San Diego.
GBOD Hospitality Group
At El Chingon in San Diego, the Birria Pizza takes a favorite Mexican dish and gives it a San Diego twist. Made on a 16-inch flour tortilla, the pizza is loaded with slow-braised beef birria, melted mozzarella, onions and cilantro, then finished with a drizzle of avocado cream and served with a side of rich, savory consommé for dipping. It’s the best of both worlds – part street taco, part late-night slice.
“We’re all about pushing boundaries and having fun with flavor at El Chingon,” says Regina Garza, general manager. “The birria pizza is our way of taking something classic and adding our signature El Chingón flair. It’s bold, it’s messy and it’s made to be shared over good vibes and cold cervezas.”
Guanciale and Egg Pizza
Guanciale and Egg Pizza at Roberta’s in New York City.
Roberta’s
At Roberta’s in New York City, the Guanciale and Egg is a morning pizza, satisfying all the cravings, with tomato, guanciale, mozzarella, and Parmigiano Reggiano.
“Gaunciale was pretty obscure at the time of the advent of this pizza, and we’d often need to explain to guests what it was. We had seen eggs on a pizza in Italy, but not in New York. Creating Guanciale and Egg was our version of bacon, egg, and cheese. This special pizza is perfectly paired with a Bloody Mary on a Sunday brunch,” said Brandon Hoy, Co-Founder of Roberta’s.
Paneer Tikka Pizza
Paneer Tikka Pizza at Wiseguy Pizza.
Wiseguy Pizza
At Wiseguy Pizza, this fusion pizza is made with house masala, paneer, mozzarella, onions, green and chili peppers, tomato, cilantro, and jalapeño sauce. “Our Paneer Tikka Pizza transports you to Bollywood with each bite. The masala sauce comforts you with warm spices and hugs the layer of cheese. The duo of jalapeño & cilantro creates a herbaceous balance that is amplified by the creamy sauce drizzled on top,” said Treeven Dove, Brand Executive Chef.
Old Town Pie
Old Town Pie at Stretch Pizza in New York City.
Eric Medsker
At Stretch Pizza in New York City, mushrooms, muenster, and garlic cream atop a pumpernickel crust, inspired by the flavors of Old Town Bar’s Governor’s Choice sandwich.
“The Old Town pie is really personal for me, because it’s inspired by a sandwich at a restaurant I grew up going to. I wanted to capture that feeling of nostalgia in a pizza,” said Chef Wylie Dufresne.
Tuna Truffle Pizza
Tuna Truffle Pizza at Sunda New Asian.
Sunda New Asian
At Sunda New Asian, which has locations in Chicago, Tampa, and Nashville, this spin on pizza has roti prata, black truffle, foie gras aioli, red onion, and truffle vinaigrette. Chef Mike Morales says: “Our Tuna Truffle Pizza plays with the familiar while introducing a touch of unexpected luxury. We start with a crisp, flaky roti prata in place of traditional dough, then layer delicate tuna sashimi, a velvety foie gras aioli, shaved black truffle, and a bright truffle vinaigrette. The balance of rich umami and fresh acidity creates a refined, melt-in-your-mouth bite that embodies Sunda’s East-meets-West approach to culinary classics.”
Bianco Pizza
Bianco Pizza at Fiorelli Pizza in Los Angeles.
Andrea D’Agosto
At Fiorelli Pizza in Los Angeles, this pizza is four cheeses, garlic, potatoes, lemon, basil, guandilla peppers, and topped with aged parm.”White pizza doesn’t seem to be a thing in LA, and we want to change that. Our version includes four cheeses, pickled peppers, garlic, and potatoes. How could that not be a thing?” said Michael Fiorelli, Chef/Partner.
Smoke Show
The Smoke Show from Park Rose, which recently opened at Hotel Park Ave in New York City.
Nicholas Lee Ruiz
The Smoke Show from Park Rose, which recently opened at Hotel Park Ave in New York City is a Roman-style pizza is made pancetta affumicata, taleggio, walnut pesto and aged white balsamic.
“We took inspiration from the extra crispy pizzas from Rome. The dough is fermented in a four day process that yields an airy, almost cracker like crust. Our spicy pepperoni doesn’t hold back on spice—topped with fontina, cherry peppers, vodka sauce and a drizzle of hot honey. The result is really a complex flavor and texture experience for the senses,” said Park Rose Executive Chef Carsten Johannsen.
Elote Pizza
Elote Pizza at Picazzo’s Healthy Italian Kitchen.
Picazzo’s Healthy Italian Kitchen
At Picazzo’s Healthy Italian Kitchen, Mexican street corn gets reimagined on a pizza. The crust is brushed with a buttery-garlic sauce, topped with mozzarella, corn and red onions and herbed parmesan, drizzled with a spicy chipotle sauce, and finished with fresh cilantro.
Dining and Cooking