The debate has raged on since the beginning of time: what does and doesn’t belong on pizza? I am not one to judge what should or should not be on a pizza. I absolutely love seeing the creativity and passion that comes out of pizza makers when there are no limits. One pizza maker I spoke with compared pizza making to art, where the dough is the canvas, and the ingredients are there to create a masterpiece. So, here are four of the valley’s most incredible, complex, and unique pizzas.
Myke’s Pizza
Located in the heart of downtown Mesa, inside of Cider Corps, Myke’s Pizza owner Myke Olsen has not only been making what I consider to be one of the pizzas in the entire state, but also some of the most creative and innovative ones as well. One of his most notable and recognizable unique pizzas is his seasonal Peach Pizza. The peach pizza is made on Myke’s proprietary crust with mozzarella, aged gouda, toasted pistachios, crispy sage, and fresh Utah peaches. This pizza’s flavor profile is one that is rich, savory, tart, and sure to satisfy. A second unique pizza that can be found year-round at Myke’s is the Chorizo. It’s made with crushed tomatoes, manchego, fresh mozzarella, chorizo serrano, Castelvetrano olives, aged gouda, and pickled radishes. As mentioned, Myke’s makes incredible pizza but the artistry in which he can craft and build these electric flavor profiles is second to none!
Nook
First up is the Mela e Gorgonzola: a white pie with house-pulled mozzarella, parmesan, gorgonzola, Granny Smith apple, and caramelized onion. Mela e Gorgonzola is the brainchild of Nook’s executive sous chef Amber Cumming. Her and her husband Art Garino are truly a dynamic duo in the kitchen of the Nook Arcadia. When you speak with Amber the first thing you notice is the passion in her words when she speaks of her craft. Along with that passion she took her creativity and what was one of her favorite snacks and made it into a pizza. The ingredients of the pizza meld together perfectly with the beautifully charred signature crust of Nooks wood fired pizza oven. While I do recommend trying the pizza as is first, even Chef Cumming herself will tell you that adding a little honey drizzle to a second slice will bump it up a notch!
Paradise Valley Pizza Company
For long time Arizona food lovers, this next spot will come as no surprise. Paradise Valley Pizza Company is located on the crossroads of 40th street and Bell Rd. Business owner Bret Shapiro not only owns Paradise Valley Pizza Company, but the neighboring Paradise Valley Burger Company as well. Bret has made a career out of designing and creating unique off the wall flavor profiles with his pizzas and burgers, including his signature Crème Brulee burger which was featured on Food Network’s Diners, Drive-in and Dives. On the pizza side of things, one of the most popular pizza’s Bret is slinging these days is The Phoenix. This pizza is what I truly call an Arizona style pizza and here is why: Chipotle truffle bbq sauce, shredded pork, corn, bacon, jalapeno, a signature cheese blend, and a finishing of cilantro. All of that, topped on what is some of the best New York inspired pizza crust that I have found in the state. Paradise Valley Pizza Company is worth a try and be sure to save room for some of their signature ice cream or a Lucky Charm cannoli!
PHX Beer Co.
Phoenix Beer Co. is one of the most established breweries in our state, but did you know they are serving up one of AZ’s most unique pizzas at their Scottsdale location? That’s right, they have what they call the “Mashed” and it is a comfort food lover’s dream come true (see our comfort food elevated article or more like this). PHX Beer Co.’s pizza is served in a 10 or 14 inch square cut pie. The “Mashed” is a pizza that serves up a nice blanket of mashed Yukon Gold Potatoes over the top of a thinly baked black iron pan crust, smoked mozzarella, bacon, garlic puree, and green onion. What I loved most about this is the texture and balance. Creamy mashed potatoes with crunchy bacon. The crust itself is very dynamic as well with a fluffy center and crunch on the back end. Last, I know what you’re wondering, this pizza pairs perfectly with a Bird City Lager!
written by: steven larson | photographed by: luke irvin