This is what pizza looks like around the world
From crust to topping, here are 15 culturally distinct versions of pizza from around the world. Which one would you try?
Sfincione is an Italian variant. It is light, fluffy and slightly spongy. It is usually topped with onions in tomato sauce; anchovies; Caciocavallo, which is a dry, crumbly cheese; and a crunchy layer of breadcrumbs.
Pissaladière is a traditional dish from the city of Nice in the South of France and is usually served as a starter. The recipe consists of a thick pizza dough, caramelised onions, black olives and anchovies. The anchovies are sometimes whole or in paste form.
Flammekueche, a cross between flatbread and pizza, dates all the way back to the fourth century, when borders were not what they are today. The dish became a speciality in parts of France today, where it is called tarte flambée, and in Germany, where it is known as Flammkuchen. It is made with crème fraîche, onions, and bacon, and the crust is baked to a cracker-like texture
There's a lot of debate about pineapple on pizza. But this pizza went viral when people saw that the Swedes had gone one step further by topping their pizzas with bananas. The toppings are a combination of curry powder, bananas, and a protein such as chicken or ham.
The zapiekanka starts with half a baguette or other long loaf and is topped with sautéed mushrooms and cheese. Other toppings can be added, but to keep it authentic, a thick drizzle of Polish ketchup is added as a finishing touch.
Macedonian pizza, or pastrmajlija, is so popular that it is the theme of an annual festival. It is made with dough shaped into an oval and filled with cubes of meat and sometimes eggs. Traditionally, the dish is made with lamb, but nowadays pork is often used instead.
Khatchapouri is one of the most famous dishes in Georgia. The dough is shaped like a boat with folded edges. It becomes the basket for the creamy combination of eggs and cheese that fills it. It is baked until golden brown, so that the cheese and egg are melting and perfect for dipping the crust into.
In the Middle East, there is a pizza-like dishe that ispopular throughout the region. Originating in the Levant, lahmacun consists of a thin biscuit-like crust, usually covered with minced meat, onions and peppers, cooked over a wood fire, and finished with lemon juice and parsley.
Egypt is the home of the feteer meshaltet. This is a puff pastry that can be filled with sweet or savoury fillings, or served plain with various accompaniments such as honey or cheese. The mixture of flour and ghee is rolled out and manipulated to be thin, then layered with more ghee, and finally baked in a wood-fired oven.
Zanzibar pizza is more like a savoury pancake. The fried dough is filled with just about anything, from Nutella to cheese to squid. A ball of dough is flattened, then a pile of meat, spices, vegetables, and an egg are added. The sides are folded over, and the dish is fried in tava with ghee. It is cut into small squares that are easy to share.
Beef bulgogi is very popular in Korea and is a common topping for pizza. These pizzas are loaded with juicy bulgogi, cheese, and many vegetables, such as mushrooms, olives, onions, peppers and corn.
La pizza Portuguesa est d'abord faite d'une croûte de pizza traditionnelle et est garnie de fromage, de jambon, d'oignons et d'olives, mais il n'y a pas de pizza Portuguesa classique sans œufs durs.
Tlayudas are an iconic street food, sometimes referred to as 'Mexican pizza'. Made from crispy corn tortillas, they are filled with mashed beans, shredded lettuce or cabbage, avocado, meat, cheese and sauce. They are served open or folded in half.
Chicago is known for its deep dish pizza. The crust is about 5 cm deep and lightly fried in an oiled pan. The pies start with the crust, then the cheese, then the vegetables and meats of your choice, and finally, are topped with a hefty dollop of tomato sauce. The slices are so filling that you may not be able to eat more than one, if even that.
New York pizza, or 'plain slice' as the locals call it, is inspired by the Neapolitan pizza imported by Italian immigrants in the early 1900s. The slices are large and wide, with a crisp but pliable crust, and topped with tomato sauce and mozzarella. Additions such as pepperoni and sausage are common. While most pizzas are around 45 cm, Americans have perfected the art of giant food.