Last updated: 03:00 AM ET, Tue March 17 2015

6 Must-Try Pizzas From Around the World

Destination & Tourism | Cherese Weekes | March 17, 2015

6 Must-Try Pizzas From Around the World

Image courtesy of Thinkstock/Issaurinko

When modern-day pizza officially made its culinary debut in Naples, Neapolitans had no idea that the flatbread delicacy would become an international phenomenon. The dish was only eaten by peasants because of its low cost and how quickly it could be devoured at any time of day, leaving more time to accomplish daily tasks. Even Queen Margherita is believed to have fallen in love with pizza mozzarella when she visited the city in 1889. Since then, destinations around the world have created their signature pizza recipes like Chicago’s deep-dish and New York’s famous triangular slices. But we’ve found six other places that have taken a huge bite out of the Italian staple with their own unique ingredients.

Italy: Pizza Pugliese

We are all well aware that pizza is no stranger in Italy, that’s why an authentic pizza pugliese is a must-try for all aficionados. Although it resembles a plain pizza pie, there is nothing basic about this flavor, in which the dough is infused with mozzarella, tomato as well as onions. However, the use of mozzarella may vary since it can be replaced with other grated cheeses like provolone, or pecorino. And to acquire a different taste of this traditional Italian-style dish, you might want to sample a slice without tomato sauce.

Sweden: Kebab Pizza

The pizza craze has definitely made a culinary statement among the Swedish, who have transformed it into a treat for carnivores by incorporating kebab meat into the dish. Along with the meat and sauce also drenched in kebab flavors, the dough is usually sprinkled with fefferoni peppers, cucumbers, and lettuce. But if you don’t want to risk your ingredients coming apart while savoring its diverse ingredients, then try eating it Viking style, which is done be folding the pizza in the shape of a Viking ship so that its toppings are baked inside of the bread.

France: Tarte Flambée

There is a reason why tarte flambée is translated as “pie baked in flames” in Alemannic France. Although it was a homemade specialty cooked by Alsace’s farmers, it wasn’t until pizza became a popular dish in the '60s that tarte flambée gained national recognition, since the flat rolled bread was used to test the heat of the wood-fire oven prepared for making pizza. As a result, the overheated crust would form the crispy edges as diced onions, crème fraiche (sour cream) and smoked bacon are added atop the flatbread, giving traditional pizza heavy competition in France.

Scotland: Pizza Crunch

Let’s just say if you are searching for a gourmet meal in Scotland, you won’t find it while eating pizza. That’s because pizza isn’t pizza unless it's deeply fried and makes that crunching sound while it is being eaten. Unlike most deep-fried pizza specialties of Scotland, pizza crunch is required to be battered before it is ready to be fried. And to top off its crispy taste, it is best eaten with a side of chips; perhaps this is why chip shops in the country are known for supplying this Scottish delicacy.

Levant: Sfiha

If you are a lover of meat, we’ve found another pizza-like dish that has all the ingredients to satisfy your appetite. It looks nothing like the mozzarella and tomato style pizza we are accustomed to, still sfiha is worth the try. The dish, which incorporates lamb and is placed on a pastry-like dough, made its way from the Arabian Peninsula and eventually landed in Brazil. Even though its original recipe can be savored here, Brazilians have also whipped up their own take on the Arab pizza by shaping it into a triangle and dressing the delicacy with lamb or beef, as well as cheese and vegetables.

Turkey and Armenia: Lahmacun

Lahmacun made its claim on the gourmet map as the “Armenian pizza” although it is also believed to have originated in Turkey. Yet, one conclusion that both countries can agree on its taste is irresistible since it is heavily influenced by lahmacun’s two main ingredients: meat and dough. The dough is shaped into a circle before minced meat, parsley, onions, tomatoes, and vegetables are baked atop the dish. To increase the culinary adventure, lemon juice, pickles and lettuce also added to take its flavor up a notch.


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