Pizza around the world comes in different shapes and forms. Many countries have their own recipes that resemble the idea of pizza which is baked dough topped with different ingredients. Other countries have adapted the classic Italian dish because of the Italian immigrants who brought the recipe with them. There are so many different pizza styles around the world, from the classic Napoletan thin crust pizza to the traditional Turkish lahmacun, from the re-invented Argentinian pizza to the adapted Zanzibari Pizza. There are so many kinds of pizza, probably each country in the world having at least one of their own.
A world of pizza, I would think! But which are the most popular? How about the most unusual?
The Original Pizza – Italy
By Claudia from My Adventures Across The World
There are many variations of pizza around the world – from the deep dish Chicago style pizza, to the thin crust of New York; Argentine style pizza and the Kachapuri of Georgia. Each of them are delicious.
Yet, there is nothing quite like the real thing you can pretty much only eat in Italy.
Invented in Naples, even Italy has variations of this world famous dish. In Rome, you will find a very thin crust pizza which is crispy throughout. In Sardinia, pizza is often prepared with a dough of mixed flour and semolina.
The original pizza has a soft, moist base with a thick, chewy and yet crispy crust. The dough – a simple mix of high quality flour, water, salt and natural yeast – raises for more than 24 hours for perfect results.
Strictly laid by hand (no tools are meant to be used), the dough is then layered with a fresh uncooked tomato base, olive oil, salt and mozzarella. This is the most classic pizza, which in Italy is called “margherita.” At times, ingredients such as basil or oregano are also added.
Pizza is meant to be baked in a wood burning oven, at a very high temperature – so high that it cooks in a very short time.
There are some ingredients that will never appear on a real Italian pizza. Among them: chicken and beef (with the exception of bresaola, a cured meat).
According to a 2019 ranking, one of the best pizzerie in Italy is Framento, located in the heart of Cagliari, Sardinia.
Zapiekanka – Poland
By Karolina from Polish Foodies
A portable variation of the usual pizza, the Polish sandwich, zapiekanka is a model of Polish ingenuity by adapting the well-loved pizza to this local dish. Popular street food that originated in the 1970s, this open-faced sandwich is usually topped with sauteed white mushrooms, melted cheese, and ketchup. Since then, several combinations of toppings have been added to the baguette.
When you eat where the locals flock, you are sure to find Poland’s best-tasting Zapiekanka. In Krakow, you will find this in the heart of Kazimierz where the round historic building known as the Okrąglak stands in the center of Plac Nowy. Here, you will find stalls with lengthy menus that are open late, making it a great stopover en route to a night out or during a tour of the city. The locals’ favorite stall remains to be the Endzior but it would be best to explore in case you find something better.
In Warsaw, the Zapiexy Luxusowe offers the best Zapiekanka. With their big servings and generous toppings, the delicious experience is made for sharing. There is a long list of options, from traditional to more modern combinations. And, if you can’t find something you fancy, you can always make your own.
Manakeesh – Middle East
By Sarah from Hungryoungwoman
A type of snack very similar to pizza around the world is known as Manakeesh in the Middle East. Originally coming from Lebanon, this snack is made in a wood-fired oven and topped with spices like za’atar and thyme. As times have changed, manakeesh now comes topped with a variety of toppings like cheese, meat, and chicken.
Best eaten for breakfast or as a take out between lunch and dinner, they are served either open-faced or closed in half usually for take-outs to provide ease while eating. In my opinion, your first time trying an authentic manakeesh should be topped with zaatar and had with olive oil on the side. The taste is unmatchable especially if it is freshly made! Think of something along the lines of fresh bread with olive oil, just with some herby flavor. A must try in Dubai!
While most Arabic restaurants serve manakeesh, the best place to try this is in Old Dubai. This side of Dubai is where you can find the most traditional dishes and for a very affordable rate. Take a DIY food tour around Old Dubai and try manakeesh at Al Mallah, Automatic, or Al Arz Bakery. These are my personal favorite places serving manakeesh of all types.
Parizza – India
By Soujanya from The Spicy Journey
The parizza (naan pizza) is an Indian fusion take on the classic pizza. Naan is a baked flatbread that is commonly cooked in an Indian tandoor or an over. A tandoor is a cylindrical metal gas over that is typically used in India and a few other Asian as well as middle Eastern countries to prepare dishes such as tandoori chicken, tandoori paneer tikka (marinated cottage cheese), naan bread and kebabs. The naan bread, just like a pizza base can be fluffy, thick, thin or crispy. Thus the naan acts as a base for the parizza. The naan is then treated exactly like a pizza base with sauces, choice of toppings and cheese added on top of it to turn it into a pizza.
The parizza tastes very similar to a thin crust pizza, provided the naan used for making the dish is made thin and crispy. As opposed to the traditional pizza, the parizza is heavy on sauce – given that Indians love their gravies and sauces. Additionally, there’s little to no cheese on the parizza in order to let the flavour of the naan and the sauce emerge fully.
This dish can be very easily made in Indian homes and found in select restaurants that experiment with fusion dishes. It can also be found at a few street food stalls in India’s capital city Delhi. Just like a regular pizza, expect a parizza to have many variations and taste differently at different restaurants.
Tarte Flambee – France
By Ivan from Mind the Travel
Pizza with a French twist – could cuisine get any more appealing? Tarte flambées, locally mostly called flammekueche have been made in France’s northeastern Alsace region and the southwestern Palatinate region in Germany for at least one hundred years. With a thin, crispy crust, tarte flambée is sort of a hybrid between a flatbread and authentic Italian pizza. To bake Tarte flambee, preheat your oven to 500F and bake for 3 to 4 minutes or until the overheated crust would form the crispy edges. Ideally, it should arrive at your table straight out of the wood-burning oven, piping hot.
As a result, the overheated crust would form the crispy edges, their charred bitterness cutting through the rich toppings of soured cream (or crème fraîche), soft white cheese, onions, curdled milk, and bacon, giving traditional pizza heavy competition in France.
The unleavened dough is rolled out very thin and, once baked, has an almost crackery texture. It’s similar to a thick flour tortilla or, homemade wonton wrappers. Tarte flambee gets a tangy richness from a thin layer of crème fraîche or fromage blanc, often seasoned with a little ground nutmeg. More richness is added with smoked or fried bacon bits (a.k.a. lardons). They’re profusely strewn on top, raw, and become crispy-chewy once the flatbread is baked. Diced or thinly sliced onion also added raw or undercooked, thus giving a welcome flavor boost.
Zanzibari Pizza – Tanzania
By Madhurima from Orange Wayfarer
Every evening, the Forodhani Gardens market at Stone Town, Zanzibar comes alive with bustling number of people. The last rays of setting Sun bids the day adieu. Stonetown glows magically at the golden hours. The fresh catch of the day reaches the hot grills at Forodhani. Colorful tropical fruits are made into juice.
The Forodhani market has usual range of grilled seafood like every other tropical country. However it is the Pizza shaped dish that caught my attention. Flour dough is kneaded, thinned out like a crape, filled in with cooked meat minces, and fried on hot plate on both the sides. The meat is pre-cooked and a wide selection on add on is there to choose from, from peppers to dollop of cheese and mayonnaise. If you like your meat stuffing spicy, urge from an extra slice of red chili powder.
Zanzibari pizza is not bakes but shallow fried on a hot plate on both the sides. It is served fresh out of the “tawa” and can be turned as per your liking with a heavy degree of customization. You may choose to have a vegetarian variant as well.
Pinsa – Italy
By Angela from Rome Actually
When you want to order a pizza in Rome, you will have quite a few options. There are places that serve the typical Naples-style treat, others the thin and crunchy Roman-style round pizza. And then there are some other pizza places that brought back to the scene the “pinsa”, a reinterpretation of the ancient makeshift dish that farmers and shepherds in the countryside of central Italy used to prepare with the ingredients they could find.
Back in the day, the thin, oval-shaped “pinsa” was made by milling the most common grains available to everyone such as millet, farro, barley, oat, kneading the flour with water, seasonal herbs and salt and baking it on hot stones.
The pinsa is very light and easy to digest. The thin dough remains crispy but not too crunchy like the Roman-style pizza we are used to. A good pinsa stays crispy even after the toppings are added. Nowadays the toppings please the most different palates with several types of veggies, cheese and cold cuts.
It’s been a few years that the pinsa entered the local menus, and it’s always more appreciated. Now there are even places entirely devoted to the pinsa and they are very popular. Some of the best places to try it are Pinsere (Via Flavia 98) not far from Termini Station and Pinsa ‘Mpò (Via de’ Gracchi 7) near the Vatican, for a street food-style on the go. If you prefer to enjoy it as a proper meal grabbing a table and relaxing, my favorite place is La Pratolina (Via degli Scipioni 248) open only for dinner in Prati area not far from the Vatican.
The Berber Pizza – Morocco
By Amber from Food and Drink Destinations
Italy might be the home of pizza, but that hasn’t stopped cultures around the world from creating their own version of this iconic dish. Even in the hot, sandy stretches of Saharan Morocco, possibly the last place you’d think you find “pizza” is a version of Italy’s most famous export. The indigenous Berber people, who have roamed the Sahara for centuries, created “madfouna” a simple dish made with humble ingredients.
It is more commonly referred to as Berber Pizza. Nearly every Berber family has their own version of Berber pizza. While there’s a level of customization, each madfouna begins as a simple dough of flour, water, and salt. The dough is stuffed with either ground beef of lamb, typically seasoned with pepper, cumin, paprika, ginger, garlic and turmeric. Some like to add eggs, tomatoes, or various seeds or nuts. The options are nearly endless.
Traditionally Berber pizza has been baked in a sand fire pit heated by stones. Other traditional methods of cooking the madfouna include a wood fired mud oven. Today, most towns and cities have communal bakeries that are either gas or wood fired. Families bring their madfouna to the communal bakery and for a small fee, have their madfouna baked to perfection. Once baked the madfouna is sliced similar to Italian pizza and shared. While traditionally popular with the Berber population of Morocco, Beber pizza has increased in popularity around Morocco and can be found at restaurants in major cities like Casablanca and Marrakech. The freshness and balance of the ingredients in Beber pizza creates a “comfort food” experience. It can be dry due to lack of sauce but overall it’s a traditional Moroccoan food worth seeking out.
Malawach – Israel
By Rosie from Flying Fluskey
When you have had your fix of hummus in Israel, it is time to try a new and exciting dish. Why not get your chops around some malawach. Coming from Yemen, this delicious dish looks like a pizza but it actually a flat bread, like a paratha, with lots of thin flaky layers. In fact, the name Malawach originally just referred to bread itself but now we top it with all kinds of delicious options. Popular choices are onion, boiled eggs, tomato (plain or as a spicy salsa) and lots of other yummy veggies.
The best bit, however is the generous scattering of zattar. This herb, an Israeli favourite, tastes like a very powerful oregano giving this dish that extra pizza hit.
If you find yourself in Jerusalem, search out Jachnun Bar for the finest malawach in town served with a side of personality. Grab one and scoff it there and then whilst strolling the streets, or find some chairs and share it with a friend.
Malawach is also served as a wrap but we love it in its “pizza” form. It is great for sharing and picking your bites strategically. You guys do that too, right?
Ftira – Malta
By Jyoti from Story at Every Corner
Ftira is Malta’s version of the omnipresent ‘pizza’. In its simplest form, it’s a bread in the shape of a ring, or a large bagel. It’ll has fillings of vegetables or meats. It’s traditionally made at home or in neighborhood bakeries.
Gozo is the smaller island near Malta. The Gozo Ftira is more like a pizza or sometimes calzone. Gozo ftira is a homemade pastry lined with potatoes and traditional sheep cheese. In restaurants it’s typically served with salad and marinated vegetables.
We had a semi calzone/pizza ftira in the Gozo Ċittadella Wall, in Café San Martin. It was absolutely delicious but it tasted nothing like a pizza. The restaurant is a lovely place to get lunch because of its location on the Ċittadella Wall. Being an outdoor café, you can look all around and also at people walking below the castle walls.
We also visited the tiny hole in the wall of a bakery, the famous Mekren’s Bakery in Nadur. It’s a family run bakery for 100 years. The bakery is known in the region for the best ftira and other traditional baked goods of Gozo. They still make their ftira (pie) with the traditional recipe and in the traditional oven. It tastes amazing.
Lahmacun – Turkey
By Rai from A Rai of Light
In its simplest form, pide or lahmacun is a flat bread with a variety of toppings that has been baked in a stone oven. This popular food and its various varieties can be found all over, popular in cities like Istanbul and Ephesus in Turkey. Often described as an open-top calzone to those who have never heard of this dish, it is one of the most popular snacks and fast food in the country. The base is a flat-bread similar to that of a pizza crust and toppings vary widely, with the most readily available being cheese and onion. Other toppings you may want to try are mushrooms, tomatoes, ground beef and spinach. Traditionally prepared during Ramadan, the most authentic form is conventionally cooked in hot clay ovens. The crunch of the crispy crust and the smell of the parsley is nicely complemented by the milk-like taste of the cheese. Fortunately, it is a relatively cheap meal and easily available at common restaurants all over. They are also readily available on the street from the inviting cart sellers and I found it hard to resist not stopping to taste one as I made my way through the country.
Okonomiyaki – Japan
By Wendy from The Nomadic Vegan
Okonomiyaki is a type of savory pancake and is often referred to as “Japanese pizza”. In Japanese, the word “yaki” means “cooked”, and the word “okonomi” means “as you like” or “however you like it”. As you may have guessed from the name, there are many different variations of this dish!
The most popular type of okonomiyaki is the one that originated in Osaka, Kyoto and other cities in the Kansai region. It’s a very thin pancake that can be filled with any number of your favorite ingredients. Vegetarians should be careful, as both the batter and sauce may contain fish broth, but Oagari is one veg-friendly restaurant in Kyoto that offers vegetarian and vegan versions of okonomiyaki.
A popular street food, okonomiyaki is also served at specialized restaurants that serve only this dish. Often, the setup is a long bar with a teppan grill, where the cook prepares the okonomiyaki right in front of you. Alternatively, some okonomiyaki restaurants have tables with small, built-in teppan grills where you cook your own! You’ll be given a bowl of raw ingredients and written instructions on how to make your okonomiyaki.
As for the taste, it varies quite a bit depending on what ingredients go into it. Don’t expect it to be similar to an Italian pizza, though. Rather than tomato sauce, okonomiyaki is topped with a special brown sauce that’s similar to Worcestershire sauce but sweeter and thicker.
The Tomato Pie – Philadelphia, USA
By Derek and Mike from Robe Trotting
A few cities in America have a reputation for making specialty pizza. When you think of American pizza it’s usually New York or Chicago but Philadelphia also has a unique take on pizza. When it comes to food from Philly, you probably think of the famous cheesesteak, but when in town, you should save some room for tomato pie.
Tomato pie is a staple at any Philadelphia region gathering from barbeques to birthday parties. It looks like a Sicilian pizza, but it’s far from any pizza you’ve ever tasted. It’s served cold and has no cheese, tomato pie has a focaccia-like base covered in tomato sauce. It’s oven-baked but then allowed to cool and refrigerated. When tomato pie is served, it’s never heated up or topped with cheese. Occasionally it’s sprinkled with oregano or parmesan cheese.
Tomato pie came to Philadelphia with immigrants from Sicily who arrived in the early 1900s. It’s similar to street food served in Sicily called sfincione. The bakers who tried to replicate that dish in Philadelphia had to improvise with local ingredients and tomato pie is the delicious and unique result. You can find the best tomato pie in Philadelphia’s Italian neighborhood, East Passyunk.
It’s definitely a different take on pizza, but tomato pie is delicious. If you find yourself with one day in Philadelphia – add a visit to the Italian Market and find a slice of tomato pie.
The Buenos Aires Pizza – Argentina
By Erin from Sol Salute
Argentina is a melting pot, a land built by immigrants. And the country that the largest impact in the port city of Buenos Aires is without a doubt Italy. So, it’s no surprise that the pizza here in Buenos Aires is quite spectacular. Although, over the decades it’s changed quite a bit from the original Neapolitan pie.
The best pizza in Buenos Aires is sold in the classic pizzerias on Avenue Corrientes downtown. This theater-lined street is reminiscent of Times Square in New York. It comes to life at night, filling with locals coming and going from shows, looking for a quick bite. The pizzerias here are the best way to start or end a night out.
Buy a slice or two and you’ll eat standing at the counters. If you’re looking for a sit-down meal, you can order an entire pie and enjoy the dining room. The pizza is unlike any other you’ve seen. It has a thick crust, more cheese than you’d think possible, and very minimal sauce.
The best flavors are muzza (just plain old cheese), sardine (crust, sauce and a sardine, no cheese), and Buenos Aires’ own invention: fugazzeta. Fugazzeta is just the crust, cheese and raw onion.
Top your Argentine pizza with a slice of Fainá, a chickpea flatbread brought over from the region of Genoa in Italy, to really eat like a local.
Baozza – China
By Jade from Two Tall Travellers
Eating pizza might not be high on your Beijing itinerary to-do list, but there’s a new kid on the block that just might start to change that!
Some genius decided to mix the classic Chinese ‘baozi’ with pizza.
A typical bao is a steamed bread bun, stuffed with meat, vegetables. There are plenty of different variations, but the flavours tend to be similar – garlic, ginger, five spice and red bean. The bread can often be quite bland so the fillings are strong tasting.
The bao-zza is instead filled with gooey mozzarella, Italian herbs and spices and toppings you’d typically find on a pizza such as pepperoni, pineapple and jalapeño.
The bread is soft and fluffy, and the herbs are mixed in so that you get the authentic Italian flavours in every bite!
You can find these delicious snacks in their Shanghai restaurant, but the good news is the company is selling them all over in China (you’ll find them in the frozen section!)
They’re affordable too – you can buy a box (you get 2 snacks in each) for around $3.
If you’re travelling through China, see if you can pick up a box and cook them in your accommodation! Stick them in the microwave for a few minutes, or if you’re in an Airbnb treat yourself and deep fry the little guys!
Tava Pizza – Mumbai
By Devashree from The Crazy Indian Foodie
Also known as the Tava Pizza, this delicious mini vegetarian pizza is found in stalls all over Mumbai. Ready made pizza base is topped with a spicy, tangy tomato, onion and garlic sauce followed by vegetables like cabbage, tomatoes, onions, bell peppers and lots of processed cheese. Some vendors also add in their own spicy garlic chutneys to the pizza for an extra punch of flavour.
What is so unique about this pizza is that it’s cooked over a ‘tava’ which is a large flat pan usually used to cook rotis. The pizza is cooked over a high flame with lots of butter until the cheese melts and the base is nice and crispy. It tastes spicy, tangy and absolutely delicious.
This is very popular in Mumbai and found in all major street food markets or ‘Khau Galli’s’ as they’re called locally. This street style pizza is also made in a lot of Indian households where the tava is used daily.
Keshi Yena Pizza – Curacao and Aruba
By Michele from A Taste for Travel
One of the most unique variations of the classic pizza is Keshi Yena pizza in Curacao and Aruba in the Dutch Caribbean. This delicious pizza is based on the traditional local dish called Keshi Yena, a dish featuring ground meat such as beef, chicken or goat mixed with olives, capers and raisins stuffed inside the empty rind of a wheel of Edam cheese. Although authentic recipes for keshi yena vary depending on the cook’s creativity (as well as between countries), the dish has its origins in history. It was originally intended as a thrifty way to use leftover scraps from the kitchen. The seasoned meat was spooned inside the leftover round of Edam cheese, a popular cheese during colonial times as it travelled well during long ocean voyages.
Today, keshi yena appears in various modern forms including one of the most inventive – keshi yena pizza. It can be sampled in a few Caribbean locations, including Aruba Ocean Villas in Savaneta, Aruba where it’s available at Old Man in the Sea restaurant (and for villa guests) and the newly-opened Curaçao Marriott Beach Resort in Willemstad, Curacao. The hotel’s signature restaurant C-Spice features an expansive menu of locally-inspired main dishes, tapas and artisanal pizzas, including a keshi yena version featuring tender meatballs and melt-in-your-mouth cheese baked inside a wood-fired brick pizza oven. The thin, perfectly crispy, pizza dough evokes the taste of Naples, Italy but with the flavours of the Dutch Caribbean. A perfect marriage of cultures.
Khachapuri – Georgia
By Maggie from The World Was Here First
One of the most iconic dishes in Georgia (a country known for its amazing cuisine) is its pizza-like cheese bread known as khachapuri. A delightful marriage of salty, molten cheese and a light, spongy bread, khachapuri comes in many different iterations depending on the region. However, it is impossible to miss this delicious and decadent dish when visiting Tbilisi or Georgia in general.
The most iconic version of khachapuri and perhaps the most famous for visitors to Georgia is khachapuri adjaruli. Hailing from the Adjara region on the Black Sea coast, this boat-shaped cheese bread is known for its well of melted cheese topped with a gooey egg yolk and plenty of butter.
However, the most common form of khachapuri in Georgia is khachapuri imeruli. Originally from the Imereti region in western Georgia, this is a simple flat round bread stuffed with salty, melted cheese. If you want a more cheesy version of this, then make sure to look for Megrelian khachapuri — which is similar to Imeretian khachapuri, however, it is also topped with cheese.
While there are countless different kinds of khachapuri in the seemingly small country of Georgia, all are incredibly delicious and well worth the trip just to eat them!
Kebab Pizza – Sweden
By Alexander from Destinavo
Kebab Pizza could be considered the unofficial national fast-food in Sweden, it can be found in every pizzeria across the country from north to south, although the southern region is most famous for its kebab pizzas. This type of pizza is basically a thin-crust pizza with cheese, tomato, sliced kebab meat, and onions.
Another common version is to put french fries on top of the kebab pizza and lots of garlic sauce. Kebab is a very popular fast-food in Sweden due to a large number of foreigners from Middle Eastern countries, who’ve brought with their traditions of eating Kebab.
The kebab pizza can be found at every pizzeria in Sweden and nowadays, even some restaurants have introduced versions of the kebab pizza that are fancier. However, the best ones can be found in local neighborhoods away from the shopping streets and train stations. Every neighboorhood has its own pizzeria, and some might even have several nearby. This is where you should order a kebab pizza to get the best. The cost ranges from 7-10 Euro and often pizza salad will be included on the side.
It combines the Döner kebab with a classic pizza and the result is a mouthwatering pizza that offers the best of two worlds.
Feteer – Egypt
By Dee from Vanilla Papers
Dating back to ancient Egypt, where it was used at temples as an offering to the gods, feteer is Egypt’s pizza-like comfort food. It’s a flaky layered pastry consisting of dozens of thin layers of dough and ghee stuffed with sweet or savoury fillings. A popular street food that you can also get delivered, it’s a symbol of hospitality popular on special occasions like holidays and weddings. You can watch the dough being made at dozens of restaurants across Egypt that specialise in the dish: the cook flips, spins and slaps the dough until its paper-thin.
The fillings in feteer are epic, ranging from classics like cheese and sausage to dessert feteer fillings like nutella, coconut, Turkish delight or pudding.
Feteer looks very much like pizza: it’s usually rectangular in shape and the fillings can either be stuffed between the pastry (the most popular option) or sprinkled on top. The pastry is crunchy at the edges and chewy and doughy in the center, making it an addictive eat.
Feteer is sometimes called Egyptian pizza, though it pre-dates its classic Italian cousin by millennia. During its long history the dessert version of feteer was made in crescent shapes under Egypt’s Mamluk rule. This moon-shaped version spread to Europe where some historians say it gave birth to the croissant.
St Louis Pizza – United Stated
By Stella from Around the World in 24 Hours
The United States has many different regional styles of pizza. The New York and Chicago styles are probably the most famous, but adventurous eaters will want to try some of the more obscure local styles. And one of the most intriguing types of American pizza is the St. Louis-style pizza.
The most unusual feature of the St. Louis-style pizza is its crust. Most pizza crusts are made out of dough, whether it’s a thin crust or a thick crust pizza. But the St. Louis pizza crust is actually more like a cracker, and the crust doesn’t have any yeast in it. The crust also isn’t cut into wedges like New York-style pizza. Instead it is cut into small squares. This is also known as “party style” because it makes the pizza easy to serve to large groups at a party.
The cheese in St. Louis-style pizza is also different. Instead of mozzarella, St. Louis-style pizza uses a local processed cheese called Provel, made by combining cheddar, Swiss, and Provolone. Provel has a mild flavor, and it melts easily which makes it a great pizza topping.
The best place to find St. Louis-style pizza is St. Louis’s traditional Italian neighborhood, The Hill. Guido’s, a family-run restaurant on The Hill, serves an excellent version. With its small portions and mild flavors, St. Louis-style pizza is a fun dish to serve at any casual party.
Crab Rangoon Pizza – Iowa
By Vicky from Buddy the Traveling Monkey
We’re usually pretty traditional when it comes to pizza and stick to simple toppings like extra cheese or pepperoni. However, on our road trip through Iowa, we definitely tried something different. We visited Fong’s Pizza, one of the best things to do in Des Moines. At Fong’s they combine Eastern and Western cuisines and they are home to the original Crab Rangoon Pizza!
That face you just made… yeah, we made it too. But we were told it was an absolute must-try while in Des Moines. So we visited their downtown location and prepared ourselves to be very “outside the box.” When you step inside, the decor makes you feel like you are in a typical Chinese restaurant. Except for all of the tikis behind the bar. So yeah, this place is unlike any place we’ve ever been.
When our Crab Rangoon Pizza arrived at the table, we tried it hesitantly. But after we took that first bite, wow! It was so good! The pizza doesn’t have tomato sauce, which we think is what throws everyone off. Instead, it has a crab rangoon base, surimi, green onion, asiago and mozzarella, topped with crispy wontons and a sweet chili lattice.
This pizza is very different than anything we’d normally try, but we’re so happy that we did. It was delicious and we’re hoping to road trip through Des Moines again just so we can have more!
Vegan Pizza – Germany
By Amelie from Mostly Amelie
The rebellious capital of Germany wouldn’t be doing things like anyone else and has come to be known as the vegan capital of Germany in recent years, with a twist. In Berlin, all your fast food fantasies can be had in vegan versions. This leads to one of the best things about the city: vegan pizza. Found in so many places, but most notably at the collectively-run (so Berlin!) Italian restaurant La Stella Nera in Neukölln, at the slightly boojee Pizzare in Prenzlauer Berg, and, best of all, at the left-wing and punk-friendly digs Yoyo Food World, Zero Stress Pizza, or Zeus Pizzeria in Friedrichshain. Zeus is a no-frill, vegan-friendly and chilled long-standing Turkish-run pizzeria (again, so Berlin) where you should grab yourself a “vegan pikante” (a simple mix of tomato sauce, vegan salami, a LOT of jalapeno and vegan cheese) and a späti beer from next door (späti’s are the ubiquitous corner shops found everywhere) and eat it by the curb on a hot summer day while watching life go by. This is Berlin at its very best.
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