Each year ushers in fresh ideas for pizza, and 2023 is no different. At Fire & Flour Pizzeria, we keep a close eye on what’s delighting pizza fans worldwide. Here’s our selection of the most buzzworthy and beloved toppings gaining traction this year.
1. Fermented Veggies
The wellness spotlight on gut-friendly foods has reached pizza, with fermented vegetables emerging as a breakout hit. Kimchi, sauerkraut, and pickled onions bring bright, tangy complexity that plays beautifully with rich cheese and sauce. Beyond probiotics, these toppings add intriguing textures to the classic pie.
Our “Fermentation Celebration” pizza showcases house-fermented sauerkraut, kimchi, and gorgonzola, finished with a drizzle of local honey to soften the acidity. It might sound unconventional, but it’s rapidly becoming one of our most-ordered specialty creations.
2. Plant-Based Protein Options
As plant-forward dining continues to rise, interest in pizzas with inventive meat substitutes has surged. Going beyond standard veggies, new plant-based proteins are satisfying even loyal meat enthusiasts.
We feature plant-based Italian sausage crumbles, seasoned tempeh, marinated jackfruit “pulled pork,” and pea-protein “pepperoni.” These choices appeal not only to vegetarians—many guests pick them for their distinctive flavors and easier digestibility.
3. Distinct Regional Chilies
Spice lovers, rejoice! This year, pizza fans are reaching for specific regional chilies instead of generic red pepper flakes. Calabrian chilies remain favorites, and we’re also seeing Aleppo pepper, smoky Spanish ñora, fruity Peruvian aji amarillo, and Korean gochujang showing up on pies.
Our “Global Heat” pizza combines four regional chilies, each lending a unique character to different sections of the pie. It’s a fiery, flavor-packed journey embraced by our boldest diners.
4. Seasonal Wild Foraged Ingredients
Farm-to-table has expanded into forest-to-pizza with the rise of foraged seasonal finds. Wild mushrooms are leading the charge—think chanterelles, morels, and hen of the woods when they’re in season.
We’ve also tried spring ramps (wild leeks), sea greens like dulse and nori, and even spruce tips for a distinctive aromatic lift. These ingredients ground the dining experience in nature and offer flavors you can’t mass-produce.
5. Gourmet Honey Finishes
The sweet-meets-savory magic of honey is now a staple rather than a fad. Building on the momentum of hot honey, 2023 brings a wave of specialty honeys drizzled on just before serving.
Truffle honey, fermented garlic honey, smoky mesquite honey, and even CBD-infused honey are appearing on menus nationwide. These final touches add depth and turn simple combinations into elevated, chef-driven creations.
Noteworthy Extras
A few other toppings that nearly made the list but are still turning heads:
- Cured egg yolks, finely grated over the pie like golden snow
- Pickled fruits, especially stone fruits such as peaches and plums
- Ancient grain accents—crispy farro or popped sorghum for crunch
- Small scoops of artisanal butter (particularly cultured or herb compound)
Whether you love timeless classics or chase bold, cutting-edge flavors, pizza remains one of the most versatile and adored foods around. At Fire & Flour Pizzeria, we respect tradition while pushing boundaries—you’ll find both a classic Margherita and innovative specialty pies on our menu.
Have you sampled any of these trending toppings? Or do you have a standout combo you’d like us to offer? Share your thoughts in the comments or tell us on your next visit!