Each year unveils new gastronomic inclinations within the pizza sphere, and 2023 is no different. At MunchHollow, we constantly keep tabs on the flavors captivating pizza aficionados worldwide. Here's our curated list of the top pizza garnishes that are the talk of the year.
1. Fermented Vegetables
Emphasis on digestive wellness has infiltrated the pizza scene, with fermented veggies emerging as an unexpected favorite atop pizzas this year. Kimchi, sauerkraut, and pickled onions are infusing pizzas with their sophisticated, sour characters that nicely offset the creamy cheeses and sauces. These toppings are not just tasty; they also supply probiotics and add an invigorating new textural quality to classical pizzas.
For instance, our Fermentation Fiesta pizza boasts homemade sauerkraut, kimchi, and gorgonzola, all topped off with a local honey drizzle to soften the sharp flavors. This blend may seem unconventional, yet it's swiftly climbed up to be one of our most popular speciality pizzas.
2. Plant-Based Proteins
The surge in plant-based diets has been identified by an uptick in requests for pizzas adorned with innovative meat substitutes. Stepping beyond ordinary veggies, developments in plant-based proteins like Italian sausage substitutes, spicy tempeh, jackfruit pulled pork, and pea-protein-based pepperoni are becoming staples on our menu. These alternative proteins are chosen for their distinctive tastes and ease of digestion, appealing to more than just vegetarian consumers.
3. Regional Chili Varieties
Those with a penchant for spice have turned their attention to distinct, region-specific chili variants in place of the usual sprinkle of red pepper flakes. While Calabrian peppers continue their enduring popularity, other peppers like Aleppo, smoky Spanish ñora, the fruity Peruvian aji amarillo, and the Korean gochujang are starting to make their mark on pizzas.
Our International Heatwave pizza presents a unique mix of these chilies, with each of the four sectors of the pizza featuring a different type – a fiery treat that has become a hot favorite amongst our more daring customers.
4. Seasonal Foraged Ingredients
The locavore ethos has further progressed into forest-to-pizza, through the growing trend of seasonally foraged additions. Leading the pack are wild fungi, including chanterelles, morels, and hen of the woods, gracing our pizzas during their natural harvest times.
We've also incorporated spring ramps, sea greens such as dulse and nori, and even fragrant spruce tips. These organic additions offer a taste of the wilderness and flavors that can't be replicated through cultivation.
5. Specialty Honey Drizzles
The interplay of sweet with savory created by honey drizzles persists as a favorite enhancement on pizzas. Capitalizing on the ongoing craze for spicy honey, we're seeing a surge in specialized honey varieties being dribbled onto pizzas right before they're served.
This year has brought us truffle honey, honey fermented with garlic, smoky mesquite honey, and other unique infusions that add depth and sophistication to even the most pared-down pizza profiles.
Honorable Mentions
There are other toppings that narrowly missed our main list but are still making a significant impression, such as:
- Cured egg yolks grated finely over pizzas like a dusting of sunshine
- Marinated fruits, with an emphasis on stone fruits like peaches and cherries
- Ancient grain toppings, adding crunch with elements like crispy farro or puffed sorghum
- Dollops of artisan butter, both cultured and infused with herbs, for a rich finish
Whether one sticks to tradition with time-honored classic pizzas or ventures into novel flavor territories, pizza remains an enduringly flexible and cherished dish. At MunchHollow, we salute tried-and-true methods while also welcoming newfangled creations – that's why both the staple Margherita and trailblazing inventions adorn our menu.
Have any of these trending garnishes caught your palate's attention? Or perhaps you harbor a distinctive preferred blend you'd like us to feature? Share your thoughts in the comments or on your next visit!