16 pizza pies you absolutely need to try
16 pizzas that’ll keep you smiling with cheesy delight.
Published Apr 1, 2016 4:00 AM
When it comes to pizza, no two pies are the same. There are endless varieties in style (Neapolitan, deep-dish, Grandma, Sicilian…) and cheeses (mozzarella, burrata, Parmesan, Taleggio…), not to mention crusts (thick, thin and everything in between), sauces, toppings and more. But no matter the shape or ingredients, one thing’s for sure: pizza is one of the best foods around. Here are 16 pizzas that’ll keep you smiling with cheesy delight.
SALSICCIA – Coppa (Boston)
To complement its housemade pastas and fantastic charcuterie selection, Coppa serves up a Salsiccia Pizza with tomato, pork sausage, ricotta, roasted onion and fennel pollen.
LAMB SAUSAGE FLATBREAD – Trade (Boston) The perfect complement to its craft cocktail selection, Trade delivers a Mediterranean-inspired Lamb Sausage Flatbread with eggplant, manchego, peppers and garlic yogurt.
JERSEY SHORE – Graffiato (Washington D.C.) Delivering Italian fare with a twist, Graffiato dishes out a Jersey Shore pizza topped with fried calamari, tomato, provolone and cherry pepper aioli.
MARGHERITA – Marino Ristorante (Los Angeles) A long-standing, family-run Italian eatery, Marino Ristorante is the perfect spot to order an authentic Margherita Pizza with mozzarella, fresh tomato and basil.
GUANCIALE – Sotto (Los Angeles) Sotto’s Guanciale pie — stacked with house-cured pork cheek, ricotta, scallions and fennel pollen — oozes with its incredible, unexpected flavors.
WHOLE WHEAT PIZZA – ABC Kitchen (New York) True to its commitment to locally sourced ingredients, ABC Kitchen delivers a farm-to-table whole wheat pizza topped with fresh mushrooms, Parmesan, oregano and a farm egg.
GOAT CHEESE & FIG PIZZETTE – Maloney & Porcelli (New York) Serving playful takes on familiar dishes, Maloney & Porcelli dishes out a Goat Cheese and Fig Pizzette with caramelized onions, balsamic glaze and baby arugula that’s perfect for sharing with friends.
FUNGHI – Garces Trading Co. (Philadelphia) Garces Trading Co. puts its own spin on pizza, delivering a deep-dish, iron skillet pie with two types of mushrooms — royal trumpets and maitakes — plus Taleggio cheese and black truffles.
PARMA – Osteria (Philadelphia) One of many authentic Neapolitan and Roman-style pizza offerings at Osteria, the Parma Pizza with mozzarella, fontina, arugula and prosciutto di Parma is a definite crowd-pleaser.
JULIAN – Gioia (San Francisco) Made with Calabrese sausage, broccoli rabe, ricotta, capers and Pecorino, Gioia’s Julian Pizza is a perfect companion to the fantastic Italian wine and local craft beer selection.
FUNGHI MISTI – Beretta (San Francisco) Beretta’s Funghi Pizza, a brunch favorite, is a seasonal, organic dish, prepared with funghi misti (mixed mushrooms), tomato, fontina and thyme.
– flour + water (San Francisco)
Working directly with farms to craft its menu, flour + water delivers fresh pizzas from its classic wood-fired oven, including a Bianco Verde pie with wild fennel, mozzarella di bufala, garlic and Castelvetrano olive tapenade.
THE NEW YORKER – Jersey (San Francisco)
From East Coast transplants Mitchell and Steven Rosenthal, Jersey delivers Garden State-inspired Italian dishes including The New Yorker, one of its most popular pizzas, topped with provolone, mozzarella, pork sausage, pepperoni, pancetta and hearty tomato sauce.
BIANCA – Piccino (San Francisco)
Choose from one of the many freshly made pizzas at Piccino — including a Bianca pie with Parmesan, Pecorino, mozzarella, shaved garlic and chili oil or an inventive Cavolini with brussels sprouts, anchovy, lemon, smoked mozzarella, garlic and chili.
MARGHERITA – Brigantessa (Philadelphia) If you can’t get enough of a simple classic, stop in at Brigantessa for its Margherita Pizza with house made mozzarella, San Marzano tomatoes and basil.
O.G. – Wildcraft (Los Angeles) At Wildcraft, guests can choose from an inventive list of Red, White or Meat pizzas — topped with fresh ingredients like squash blossoms, truffles and shaved pistachios — or opt for the O.G. with oven-cured tomato, fior di latte mozzarella, garlic and basil.
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