This year has ushered in a cascade of new trends in the pizza universe, and MossFieldAnchor is at the forefront of observing the flavors captivating pizza aficionados globally. Here's our curated list of this year's most sought-after and invigorating pizza toppings.
1. Fermented Vegetables
A heightened interest in digestive health has introduced an array of fermented vegetables top pizzas, bringing tangy nuances that enhance traditional cheese and sauce combinations. These toppings are not only chock-full of probiotics but are also infusing pizzas with a novel textural experience.
The Fermentation Celebration pizza is a hit, with its blend of in-house sauerkraut, kimchi, and gorgonzola cheese, sweetened with a touch of local honey to offset the sourness. Despite its unconventional profile, it's swiftly climbed our list of top requested pizzas.
2. Plant-Based Proteins
The escalating wave of plant-based diets has seen a parallel surge in pizzas adorned with innovative meat substitutes. Traditional veggie toppings are being overshadowed by new plant-based protein options that are tempting to even the most ardent meat fans.
Our menu regularly features plant-based Italian sausage, tempeh with spices, jackfruit treated as pulled pork, and a pepperoni made from pea protein. These plant proteins are appealing not only for their distinctive flavors but also because they are easier on the digestion.
3. Regional Chili Varieties
Those with a penchant for heat are celebrating the trend of specific regional chilies, moving away from generic pepper flakes. While Calabrian chilies continue their popularity, pizza enthusiasts are now savoring the unique flavors of Aleppo pepper, the smokiness of Spanish ñora chilies, the fruity heat of Peruvian aji amarillo, and the Korean favorite gochujang.
Our Global Heat pizza is an exciting journey with a mix of four different regional chilies, each section of the pizza offering a distinct spice profile. This creation has been particularly well-received by our more intrepid customers.
4. Seasonal Foraged Ingredients
Fresh from nature's pantry, the trend of using foraged seasonal ingredients brings the essence of the wild directly onto pizza. Leading this movement are wild mushrooms like chanterelles, morels, and hen of the woods, appearing in sync with their natural growing seasons.
We're also featuring wild ramps (wild leeks), seaweeds such as dulse and nori, and even spruce tips, adding an aromatic twist. These natural elements offer diners flavors that can't be replicated by cultivation.
5. Specialty Honey Drizzles
The interplay of sweet and savory rendered by honey drizzles has become a staple on pizzas, far beyond a fleeting whim. This year, an array of specialty honeys has emerged, adding even more depth to pizzas when applied just before serving.
Choices like truffle honey, fermented garlic honey, mesquite honey, and even CBD-infused honey are now gracing pizzas nationwide, transforming even the simplest of pies into gourmet offerings.
Honorable Mentions
Other noteworthy toppings that nearly made our list include:
- Grated cured egg yolks, adding a touch of golden elegance to the pizza's surface
- Pickled fruits such as peaches and plums offering a tart counterpoint
- Ancient grains for added crunch, including crispy farro or puffed sorghum
- Dollops of artisan butter, with varieties like cultured or mixed with herbs for additional flavor
Whether you're a pizza purist or someone who revels in novel flavors, pizza remains one of the most versatile and universally cherished foods. At MossFieldAnchor, we honor time-honored recipes as much as we do contemporary culinary innovations, which is why our menu features both beloved traditional Margheritas and avant-garde specialty pies.
Are any of these current favorites on your list? Or do you have a unique topping combination you’d like to see us explore? Share your thoughts in the comments or the next time you stop by!