As each year unfolds, pizza sees new and interesting trends that take the culinary delight to new heights. At SaladGreenPlate, we keep a close eye on what captures the attention of pizza aficionados worldwide. We present a list of the top pizza toppings that have been causing quite a stir throughout this year.
1. Fermented Vegetables
The trend towards gut health has found its way into pizza kitchens, with toppings such as fermented vegetables gaining unexpected popularity. Kimchi, sauerkraut, and pickled onions lend a complex, zesty taste that balances nicely with the creamy cheeses and sauces. These fermentations are not just tasteful; they also offer probiotic advantages and add new layers of texture to the classic pizza.
The debut of our Fermentation Fest pizza has been met with enthusiasm, topped with in-house sauerkraut, kimchi, and a rich gorgonzola, all married together with a hint of local honey to soften the tartness. This combination may seem nontraditional, but it has fast become one of our top specialty pizzas.
2. Plant-Based Proteins
The trend of plant-based diets shows no signs of slowing down, reflected in the growing requests for pizzas adorned with inventive meat substitute options. Beyond the everyday veggie toppings, breakthroughs in plant-based protein items now include those that can convince even staunch carnivores.
We're now topping our pizzas with plant-derived Italian sausage chunks, spiced tempeh, ‘pulled pork’ style marinated jackfruit, and pea protein 'pepperoni.' These options are no longer exclusive to vegans or vegetarians, as many customers prefer them for the distinct tastes and more agreeable post-meal sensations.
3. Regional Chili Varieties
For those who chase the spice, 2023 has seen a preference for authentic regional chili types over the usual crushed red pepper. While Calabrian chilies have kept their standing from the past, we’re now seeing a rise in the use of Aleppo pepper, the smoky Spanish ñora chili, the fruity Peruvian aji amarillo, and Korean gochujang on our pizzas.
The International Spice pizza, a medley of four distinct chili varieties from around the globe, each imparting a different taste to the pizza, has been a hit among our customers who appreciate a culinary challenge.
4. Foraged Seasonal Ingredients
The farm-to-table philosophy has extended to include a forest-to-pizza initiative, thanks to the popularity of seasonally foraged toppings. Leading this trend are undisputedly wild mushrooms such as chanterelles, morels, and hen of the woods that make appearances during their natural growing cycles.
We didn't stop at mushrooms; we've brought in wild ramps (wild leeks), marine greens like dulse and nori, and even spruce tips, all of which infuse our pizzas with flavors deeply rooted in nature and quite distinct from commercially grown produce.
5. Exclusive Honey Drizzles
The interplay of sweet and savory highlighted by the use of honey has established itself as an enduring preference. The recent surge in different specialty honeys, drizzled atop pizzas just before being served, builds on the prior popularity of spicy honey.
Pizza lovers can now enjoy gourmet toppings like truffle honey, fermented garlic honey, smoky mesquite honey, and CBD-enriched honey on our pies, which, when added at the end of baking, contribute a complex depth of flavor and sophistication to even the simplest pizzas.
Honorable Mentions
There are other notable toppings that narrowly missed our top five list but are still making an impact:
- Cured egg yolks, finely grated over the pizza for an elegant finish
- Pickled fruits, notably stone fruits like cherries and apricots
- Ancient grain garnishes, such as crunchy farro or puffed sorghum, for added texture
- Specialty butters, such as cultured or herbed butter varieties, dotted on top
Whether you stick to time-honored favorites or you're inclined to try something bold and new, pizza remains one of the most versatile and universally adored dishes. At SaladGreenPlate, we pay homage to the classics while also embracing the new—that's why our menu features both the traditional Margherita alongside avant-garde specialties.
Which trending toppings have you tried? Or do you have an unconventional favorite you’d love to see us try out? Share your thoughts in the comments or on your next visit!