Global Flavors, Post-Bake Ingredients Among Pizza Trends

Shredded pepperoni, adding ingredients after a pizza is taken out of the oven, and sesame seed crust are among the trends identified by Colby Strilaeff, brand manager of foodservice at Hormel Foods from the recent International Pizza Expo in Las Vegas. Strilaeff's observations included the following:

• Ribbon pepperoni: Already a staple in Canada, Strilaeff expects shredded pepperoni (shown above) to also gain popularity in the U.S.

• Giardiniera: A condiment with deep Chicago roots, giardiniera is a celebrated tradition in many Italian American households. Giardiniera, which means "from the garden" in English, is a pickled assortment of vegetables like peppers, olives, and cauliflower, submerged in a tangy mixture of vinegar and oil.

• Global flavors: "New international flavors are always being introduced in pizzerias across the country," said Strilaeff. "It's one of the fastest-growing trends in the industry." Common ingredient profiles show Mexican, Cuban, and Indian flavors emerging as commonly sought-after favorites. Global ingredients like chimichurri, gochujang, and miso are also adding a flavor twist.

• Post-bake creativity: Cooking a pizza isn't the final step of the pizza-making process, especially these days. "We're seeing a lot more people get creative with what goes on pizza after it is taken out of the oven," said Strilaeff. Ingredients like chili-infused oil and hot honey have emerged as popular post-bake pizza toppings.

• Sesame seed crust: While not a traditional ingredient in pizza-making, sesame seeds are an increasingly popular addition for those craving an extra crunch in their pizza crust. "It adds a delicious, nutty undertone, which people really enjoy," said Strilaeff.