Slice to meet you

As the US celebrates National Pizza Week, we join in the fun and hand-pick some of the most interesting pizza pie iterations on offer across city menus

Salad days

There’s something about tucking into a salad-inspired pizza that somehow always manages to make the act of devouring a whole pizza all by oneself, a little less gluttonous. Speziato burrata (Rs 649/749/1,199 for 8/12/18 inch, respectively) from the all-vegetarian The Dough Therapy pizzeria — with outlets in Chowpatty, Matunga and Kandivali — is one such example. This one has fresh jalapenos, arugula, cherry tomatoes and fresh red paprika topped with fresh burrata cheese morsels once the pizza comes out of the oven.
Call: 9066874874
Log on to: @thedoughtherapy on Instagram

Fried and rested

Inspired by the rather rare-to-find (even in Italy) pizza fritta or fried dough pizza, is the vegetarian Giulio’s montanara ('650, 10 inch) from Gustoso at Kemps Corner. First lightly fried, the slightly puffy pizza crust is then baked with Gustoso’s signature San Marzano tomato sauce, mozzarella cheese and basil. A scattering of grated parmesan finishes it all off.
Call: 7045000020
Log on to: @gustosoindia on Instagram

Loin’s share

Upping the ante as one of the most interesting and unusual pizza options we’ve encountered recently, is the buff meat-laden mirchi boti pizza ('395, 11 inch) from the Social chain of casual diners across the city. Here, street food-style smoked chilli-marinated tenderloin slices are loaded onto a thin crust pizza base and topped off with a gooey mixture of cheddar and mozzarella cheeses.
Call: 9152017974 (Carter Road outlet)
Log on to: @socialoffline on Instagram

V for vegan

Securing a place for itself on the ever-popular vegan food bandwagon is the V pizza ('495/745, 8/11 inch, respectively) from pizza chain 1441 Pizzeria. This one sees a medley of vegan cheese (made from a mix of potato starch and coconut oil) specially produced for the pizzeria, marinara sauce, black olives, jalapeños, mushrooms and green capsicum. All this, atop a thin crust base made from 00 flour, which is considered the benchmark for any good Italian-style pizza.
Call: 9820144184 (Lower Parel outlet)
Log on to: @1441.pizzeria on Instagram

Grazing board?

Taking inspiration from the very au courant charcuterie grazing board, is the charcuterie meat lover’s pizza ('625, 11 inch) from Smoke House Deli and available at the chain’s Colaba, Lower Parel, BKC and Pali Hill outlets, as well as for delivery. This medium crust pizza is loaded with an entire deli’s worth of charcuterie meats that take the form of an in-house smoked pork sausage, roast chicken and pepperoni. This is then smothered with a light tomato sauce and mozzarella cheese and garnished with a sprinkling of torn basil leaves.
Call: 24933222 (Lower Parel outlet)
Log on to: @smokehousedeli on Instagram

Levantine leanings

Fusing a typical Middle Eastern and Levantine manakeesh with a pizza, Kyma at BKC sends out its hybrid Chicken shwarma manakeesh pizza ('375, 10 inch) without any fuss. The simple-looking pizza packs a mighty punch with shredded chicken marinated in shwarma spices, pickled vegetables and flashed cheese sitting atop a crisp, flatbread-style base. The vegetarian version ('375, 10 inch) of this pizza has harissa-spiced vegetables standing in for the chicken, with Turkish olives completing the garnish.
Call: 9372952680
Log on to: @kymaonebkc on Instagram

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