Each year introduces fresh and exciting trends in the pizza domain, and 2023 is no different. At Dough Maestro's Pizzeria, we keep a close eye on the global pizza scene to see what flavors captivate the palates of pizza aficionados. Here, we present the top beloved and thrilling pizza toppings of the current year.
1. Fermented Vegetables
The attention to digestive health has spread to pizza kitchens, with fermented veggies emerging as the new stars on pizzas. Kimchi, sauerkraut, and tangy pickled onions are infusing a layered, zesty taste that complements the traditional cheesy and saucy base. These toppings offer gut-friendly probiotics and add a fresh textural twist to the standard pizza experience.
Our Fermentation Fête pizza is a creation featuring homemade sauerkraut, kimchi, and blue cheese, with a topping of regional honey to offer a counterbalance to the acidic tones. Though it may seem an unconventional pairing, it has quickly risen to become a customer favorite.
2. Plant-Based Proteins
As more diners choose plant-forward options, the call for pizzas adorned with innovative meat substitutes has surged. Beyond plain veggies, new developments in plant-powered protein are delivering satisfying alternatives that even the most ardent meat fans can admire.
Options such as plant-derived Italian sausage, savory tempeh pieces, tropical-flavored jackfruit pulled pork, and pea-based pepperoni are now staple choices on our list. These protein sources cater not just to the vegetarian palate but also to those seeking distinctive taste profiles and a lighter meal.
3. Regional Chili Varietals
For those chasing a spicy kick, 2023 has been the year for embracing diverse and distinct chili varieties in place of the generic crushed red pepper. While Calabrian chilies continue to hold their standing, we now see a delightful array from Aleppo pepper and smoky ñora chilies to the fruity Peruvian aji amarillo and savory Korean gochujang as toppings on our pizzas.
Our International Heat pizza incorporates an array of four unique chilies representing their respective regions, each lending a singular taste profile to quarter sections of the pizza. It’s a fiery globetrotting journey that's gained enthusiasm amongst our adventurous clientele.
4. Seasonal Foraged Additions
With the popularity of local sourcing, the farm-to-table ethos has branched out to encompass forest-foraged delicacies on pizza. Leading this movement are wild mushrooms, with sought-after types such as chanterelles, morels, and hen of the woods gracing pizzas in their peak seasons.
Not confined to just fungi, our culinary trials have included wild springtime ramps, oceanic greens like dulse and nori, and fragrant spruce tips, imparting a nature-infused aromatic flair. These foraged finds connect patrons with wild food sources, offering unmatched natural tastes.
5. Specialty Honey Drizzles
The interplay of sweet and savory by honey has been more than a trend and has cemented its status firmly in pizza gastronomy. Drawing from the former trend of spicy honey, we now observe a range of unique honey types making their way as finishing drizzles across pizzas pre-service.
Exotic varieties including truffle-infused honey, garlic-forward honey, smoke-tinged mesquite honey, and CBD-enriched honey have been sprinkled over pizzas nationwide. These nuanced flavors turn even the simplest pizza into a culinary delight.
Honorable Mentions
There are a few other toppings that didn't make our top list but deserve attention:
- Precious grated cured egg yolks, showered across pizzas in a lavish flurry
- Acidulated fruits, with a soft spot for stone fruits such as peaches and cherries
- Grains of heritage, adding crunch with items like fried farro or puffed sorghum
- Indulgences in artisan butter, specifically cultured or blended herb butters
Whether you're someone who savors traditional tastes or someone eager to explore novel flavor pairings, pizza remains the ultimate customizable and adored culinary canvas. At Dough Maestro's Pizzeria, we venerate the classics while also exploring the forefront of culinary creativity. This is evident as our menu hosts age-old Margheritas alongside avant-garde pizza creations.
Are any of these contemporary toppings something you've savored? Do you have a distinct topping combo you'd like to see us introduce? Share your thoughts in the comments or on your next visit!