As pizza continues to be a canvas for culinary innovation, the year 2023 has not disappointed. At BrindLeway, we’re keen to spot every emerging trend that delights the palate of pizza aficionados worldwide. Behold our chronicle of the top trending pizza adornments that are currently buzzing.
1. Fermented Vegetables
Emphasizing gut health has infiltrated the pizza scene, with fermented vegetables rising as an unexpected sensation atop pizzas. Kimchi, sauerkraut, and pickled onions are joining the mix, adding a rich, tangy burst of flavor. These toppings are not only a source of probiotics but they also infuse a novel texture to the customary pizza.
The Fermentation Fiesta pizza with our own sauerkraut, kimchi, and gorgonzola cheese—topped off with a dribble of local honey—might seem outlandish, yet it has swiftly become one of our top specialty requests.
2. Plant-Based Proteins
The upsurge in plant-based dieting has translated into an amplified demand for plant-based meat substitutes on pizzas. Toppings have surpassed just veggies, as new plant-based proteins cater to omnivores and herbivores alike.
Italian sausage alternatives made from plants, seasoned tempeh, marinated jackfruit resembling pulled pork, and pea protein made to mimic pepperoni are now prominent offerings on our menu. These options are chosen by buyers not only for their satisfying taste but also for their digestibility.
3. Regional Chili Varieties
Those with an affinity for spice are now seeking out special chilies from distinct regions instead of the common red pepper flakes. Calabrian chili's popularity endures, alongside the inclusion of Aleppo pepper, the nuance of Spanish ñora chilies, the fruitiness of Peruvian aji amarillo, and Korean gochujang on pizzas.
The Global Heat pizza is a medley of four distinct regional chilies, with each lending its distinct spiciness to separate sections of the pie. This fiery treasure has proven to be quite popular among our daring customers.
4. Seasonal Foraged Ingredients
The farm-to-fork philosophy has morphed into the forage-to-pizza idea, with foraged seasonal ingredients becoming all the rage. Leading the pack are wild fungi like chanterelles, morels, and hen of the woods, gracing pizzas during their peak seasons.
Our creative twists have included indigenous ramps (wild onions), ocean plants such as dulse and nori, and even pine tips to add a distinctive hint of aroma. These components bring flavors that are not typically found in commercially grown produce, offering diners an authentic taste of nature.
5. Specialty Honey Drizzles
The savory-sweet interplay that honey introduces has solidified its place beyond a mere fad. As the infatuation with hot honey continues, this year has ushered in a diversification of honey types adorning pizzas right before they're served.
Exotic varieties such as truffle-infused honey, fermented garlic honey, smoky mesquite honey, and CBD-infused honey are beginning to sprinkle pizza menus nationwide. These unique honey finishes contribute to pizzas' gourmet appeal.
Honorable Mentions
A couple of other innovative toppings that are just shy of the top five but are certainly making their mark include:
- Cured egg yolks shavings dusted over pizzas for a rich umami burst
- Pickled stone fruits, like plums and peaches, providing a tart contrast
- Ancient grain additions, such as crispy farro or puffed sorghum, for a textural twist
- Gourmet butter dollops, from cultured varieties to those infused with herbs
Whether you stick to time-honored favorites or seek out the thrill of novel flavors, pizza remains an incredibly versatile and adored dish. At BrindLeway, we respect the classics while also exploring the new, which is why you'll encounter both the iconic Margherita and our forward-thinking pies on the menu.
Have you experienced any of these current topping trends? Or do you have a distinctive topping combination you'd wish to see on our list? Share with us in the comments or on your next visit!