My January/February issue of Food Network magazine arrived recently. Looking at the cover, I had to smile. Prominently displayed in mouthwatering color is a pizza with what appears to be some distinctly non-traditional toppings. I was eager to sit down with this new issue and explore ideas presented by some of my favorite television chefs.
And as I did just that on a chilly day when it was prudent to stay indoors, I was reminded of the pizzas I have ordered and consumed in faraway places . . . Here are some of my favorites from the previous few years of sampling good food in unique places! Pizza does indeed seem to have universal appeal!
Pizza, whether shared with friends, prepared at home, or ordered by the slice as a quick snack, always seems appropriate. The fact that it’s so versatile — and so varied — is a large part of its appeal. No matter how you enjoy your pizza, at home or abroad, with a soda, a glass of wine or a beer, chances are good that others will share your opinion and be willing to join you for a slice of goodness.
Because it’s still impossible to take to the skies, the seas or the highways across the globe, the next best thing — for me and for many others this year — has been to spend time in the kitchen, savoring new taste treats inspired by our globetrotting of the past. That has taken me, at least, on some unexpected journeys — recalling previous trips and wonderful food experiences — as well as into past times when life was at least as difficult as it is today and good food was hard to come by. I have become captivated by some of the dog-eared recipes in my grandmother’s recipe box.
More about those in coming days — It has been an insightful few weeks, and I’m eager to share some thoughts.
I realize how lucky I am to be alive today, in these times, as hard as it has been to be at home and not on the road during this pandemic. There’s a reason I chose to write about good food and far away places. Cooking and travel are both art forms in their individual ways. Each brings joy.
One of the travel realities that continues to surprise me is that it’s possible to find pizza on a menu almost anywhere on the globe. The “pandemic hours” that I spent organizing photos and notes of my travels have confirmed that good pizza is not confined by geography or defined by a particular culture, that the love of pizza transcends borders, and that it can be both a satisfying “street food” consumed on the run and a full meal elegantly presented. Or anything in between! Also, almost anything can become a pizza topping! From the delightfully simple basil and mozzarella-topped classic in a tiny Neapolitan trattoria to an oversize and overloaded game day pizza delivered direct to my doorstep, pizza is a beloved tradition, and a treat that only seems to gain favor with each passing year.
One shouldn’t miss the classic Pizza Margherita when visiting Naples! But there are many other pizza choices in other places. On our European trip in late 2019, we enjoyed pizza several times in distinctive locations, from a seaside restaurant with a stunning view of the Adriatic to a cozy small-town eatery tucked into a centuries-old building in Pula, Croatia. Pizza is a staple at airports across the globe, and during this summer’s pandemic shutdown, a required motel stay in Texas brought us “no contact” pizza delivery from a local take-out-only chain pizza parlor. It was our only option, and we were happy to have it!
I also found among my photos a shot of the familiar Domino’s sign in Barcelona, with a crowd of people awaiting their own orders, testimony to pizza’s universality!
Dessert pizzas have also become popular, and they are definitely worth a try. In addition, I have discovered how much fun it can be to make pizza at home; not only is it a great way to introduce kitchen skills to younger children, but there is nothing quite like the sense of accomplishment that comes from creating a hot and satisfying meal out of leftovers and “refrigerator finds!”
No matter how you slice it, it’s entirely possible to enjoy pizza wherever you may roam. By the way, the magazine photo that attracted my attention was of a non-traditional Brussels Sprouts Pizza Carbonara by Chef Ina Garten. Instead of red sauce, it features a white Bechamel sauce, ricotta cheese, Italian pancetta and thinly-sliced Brussels sprouts. Here’s the recipe. It’s one I’m going to have to try.