British Pizza

       In Naples, there are militants who insist that there are only three truly authentic varieties of pizza: marinara, margherita and marghretia extra, with buffalo mozzarella. Across wider Italy, the list of acceptable pizza toppings is tightly circumscribed. It's a decent bet, therefore, that Italians will hate the coming trend in Britain;s pizzeries. America's irrelevan approach to "pie" was a key inspiration for Pizza East and Voodoo Ray's gently innovative gourmet pizzas, both in London. The latter sells a savoy cabbage and bacon slice, which anglicises the cult brussels sprouts and pancetta pizza sold at Motorino in New York. Using local ingredients is a hallmark of these new, upstart British pizzeries. Lardo, also in London, represents a quieter shift to more sophisticated Italian ingredients porchetta, lardo itself, which are unheard of as pizza toppings in Italy.
                Lisa Richards says that "We're obsessed by food and we love playing around, co-owner of Great British Pizza Co in Margate, whose recent specials have included a Parma ham and nectarine pizza, and a take on Turkish lahmacun, topped with minced lamb, parsley and lemon juice. And she ass, "Our specials always sells out." At Artisan, on a wood-fired pizza menu that also includes a pretty awful. Thai curry number and a pretty awesome shaved potato and chorizo pizza topped with game crisps, the doner kebab is its biggest seller. It is a novelty dish, but a surprisingly effective one. After all, what is pizza but a flatbread. This is just an open doner kabab. Artisan's executive chef, John Branagan, actually wanted to call these pizzas flatbreads, but watched Jamie concept at Union Jacks. "We were too chicken," . It's been done before and people have reverted to using the word pizza. Think of these new-wave pizzas as flatbreads, however at Artisan, generally the ingredients aren't cooked on the pizza, but added after, and it all begins to make more sense. Branagan likes to retain a pizza look by including some sort of tomato sauce, but he palys around with it to make it suitable. For example, the pulled pork pizza uses a BBQ sauce. On certain Homeslice pizzas, Jessup has dispensed with tomato sauce altogether, using beurre blanc on his mackerel pizza and a kind of creamed corn soup on his corn and chorizo. Get over the necessity to start every pizza or flatbread with a tomato sauce, and suddenly the potential variations are endless. Branagan says, "The base is just a carrier." Not that Italians will be persuaded. "My father-in-law is Italian, a retired chef says, Branagan and he would pass out at this.