As with each year, the pizza sector sees fresh trends that take the market by storm, and 2023 has proven to be ripe with innovation. At CopperWaveHouse, we keep our finger on the pulse of what’s tantalizing the palates of pizza aficionados worldwide. Here are the five topping trends that are currently dominating the pizza scene.
1. Fermented Vegetables
Fermented vegetables have taken a front-row seat in pizza topping preferences this year as digestive wellness gains center stage. Items such as kimchi, sauerkraut, and pickled onions are providing a zesty flavor that pairs exceptionally well with the creamy textures of cheese and sauce—delivering a probiotic punch and a new twist in texture to the classic pizza experience.
Highlighted on our menu is the Fermentation Celebration pizza boasting in-house sauerkraut, kimchi, and gorgonzola cheese, all delicately laced with locally sourced honey for just the right touch of sweetness. This blend may seem unorthodox, but its popularity is surging among our specialty pizza offerings.
2. Plant-Based Proteins
The plant-based diet phenomenon shows no sign of fading, which has precipitated a surge in the demand for pizzas graced with innovative meat substitutes. Stepping beyond conventional veggie toppings, advancements in plant-derived proteins are offering mouthwatering alternatives that even staunch carnivores appreciate.
Pizzas adorned with crumbles of plant-based Italian sausage, seasoned tempeh bits, jackfruit pulled pork, and pea protein “pepperoni” are now staples on our menu. These plant-based options captivate with their distinct flavors and more digestible nature.
3. Regional Chili Varieties
Those with a penchant for spiciness are being catered to with the introduction of specialty regional chilis as toppings. While Calabrian chilies continue their reign, other peppers like Aleppo, smoky Spanish ñoras, the fruit-like Peruvian aji amarillo, and the Korean gochujang are gaining foothold.
Our Global Heat pizza delivers a combination of these four different chilis, giving each slice a distinct blast of heat and taste. It’s become particularly popular among our clientele that appreciates a culinary challenge.
4. Seasonal Foraged Ingredients
Directly from nature to your pizza, foraged ingredients are catching on due to their seasonal and wild appeal. Leading this trend are various kinds of wild mushrooms like chanterelles, morels, and hen of the woods, which grace the pizza during their peak seasons.
We're also crafting pizzas with wild ramps, ocean-derived greens such as dulse and nori, and even spruce tips to add a one-of-a-kind aromatic quality. These nature-sourced elements offer a connection to the wilderness and impart flavors that are simply unattainable with farmed produce.
5. Specialty Honey Drizzles
Honey's capacity to create a delectable contrast of flavors has solidified its status beyond a fleeting fad. The year 2023 is witnessing a burst in the variety of specialty honeys gracing pizzas. Truffle honey, fermented garlic honey, smoky mesquite honey, and even honey infused with CBD are showing up on menus nationwide, adding depth and elevating a plain pizza into the realm of finesse.
Honorable Mentions
Some other notable toppings that narrowly missed making our top five list but are still causing a stir include:
- Cured egg yolks, delicately grated over pizzas for a rich umami flavor
- Pickled stone fruits such as peaches and plums, providing a sweet and tart balance
- Ancient grain toppings like crispy farro or popped sorghum for an added crunch
- Preferences of rich artisanal butters, like cultured or herbed compound variations
No matter if you’re someone who sticks to tried-and-true favorites or a gastronomic explorer eager for new pairings, pizza remains one of the most versatile dishes beloved worldwide. Here at CopperWaveHouse, we respect traditional tastes while also welcoming culinary creativity, and it shows in our offerings—from the classic Margherita to avant-garde custom pies.
Already experienced these trending toppings? Or perhaps you have a distinctive combination in mind that you'd love to see on our menu? Share your thoughts in the comments or the next time you drop by!