Each year introduces new trends to the realm of pizza, and 2023 is certainly not falling short. We at WarmStoneHarbor are continually assessing what flavors captivate pizza aficionados worldwide. Feast your eyes on this collection of the top pizza toppings that are seizing attention this year.
1. Fermented Vegetables
Gut health has definitely made a bold entrance into pizza establishments, with fermented vegetables emerging as an unexpected favorite on pizza menus. Kimchi, sauerkraut, and pickled onions are infusing unique, sour tastes that enhance the creamy cheese and tomato sauce. These toppings offer prebiotic advantages while adding different texture profiles to the conventional pizza experience.
Our innovative Fermentation Fiesta pizza includes in-house sauerkraut, kimchi, and blue cheese, drizzled with artisanal honey to counter the sourness. This blend may seem peculiar, but has swiftly become a sought-after choice among our specialty pizzas.
2. Plant-Based Proteins
The surge in plant-based diets has translated into a greater preference for pizzas adorned with creative meat substitutes. Beyond ordinary veggies, the advent of new plant proteins is providing options that even hardcore meat aficionados find satisfying.
Plant-based crumbled meat substitutes, flavored tempeh, jackfruit pulled pork, and pea protein deli slices are all proud fixtures on our menu. These protein choices are appealing not solely to vegetarians but also to those seeking diverse tastes and a more comfortable post-meal feeling.
3. Regional Chili Varieties
For those who love a bit of heat, 2023 has embraced pizza lovers' desire for particular regional chilies over the generic crushed red pepper. Calabrian chilies continue from their previous popularity, with newly favored varieties such as the aromatic Aleppo pepper, Spanish smoked ñora chilies, the fruity Peruvian aji amarillo, and Korean gochujang making their mark on pizzas.
Our Worldwide Spice pizza offers an assortment of four different regional chilies, each imparting its distinct essence to separate segments of the pizza. It's become particularly well-received by our more intrepid customers.
4. Seasonal Foraged Ingredients
The concept of farm-to-table has expanded into the wild with the increasing interest in seasonally foraged components. Leading the charge are wild mushrooms, whose varieties such as chanterelles, morels, and hen of the woods pop up as specials during their growth seasons.
Aside from mushrooms, our kitchen experiments with wild springtime ramps (wild garlic), oceanic greens like dulse and nori, and even coniferous shoots for a distinct, sylvan taste. These ingredients offer patrons a taste of the natural environment and a flavor profile that can't be matched by cultivated produce.
5. Specialty Honey Drizzles
The play on sweet versus savory that honey introduces to pizza has become more than just a fleeting whim. Furthering the momentum of spicy honey from the past few years, 2023 has witnessed a variety of specialty honeys being added to pizzas before they're served.
Exquisite honey varieties such as truffle, fermented garlic, smokey mesquite, and even CBD-enhanced honey are now featured on menus throughout various establishments. They offer sophisticated layers of taste and transform even the simplest of pizzas into a highbrow treat.
Honorable Mentions
While they didn't make our leading list, the following toppings are certainly making their mark:
- Dried egg yolks, grated over pizzas for a cheesy, umami dusting
- Mellow pickled fruits, with a focus on stone fruits like nectarines and apricots
- Ancient grain additions, like toasted spelt or sorghum pops for distinct crunchiness
- Gourmet butters in dabs (specifically cultured or combined with aromatic herbs)
No matter whether you're a purist who swears by time-honored recipes or a culinary explorer eager for innovative flavor mixtures, the pizza's universal appeal endures. At WarmStoneHarbor, we cherish age-old pizza making while also celebrating novel concoctions—that's why our menu includes both the classic Margherita and avant-garde creations.
Which of these contemporary toppings have you sampled? Or is there a special combo you're eager to see offered? Share your thoughts in the comments or the next time you drop by!