Press & Media

Pizza has always been a canvas for culinary innovation. While the classic Margherita and pepperoni will always have a special place in our hearts, the evolution of pizza toppings has gone gourmet. Enter the era of smoked meats, steaks and gourmet sausages—a revolution that’s changing what pizza can be. 

Meat-Forward Pizzas

As trends are moving towards richer flavours and artisanal ingredients, pizzerias and home chefs are experimenting with big, high quality meats. Ham and bacon have made way for slow smoked bacon, charred meats and house made sausages. This isn’t just about flavour, it’s about craftsmanship—smoking, curing and dry-aging are techniques that take the pizza experience to the next level.

Smoked Meats: A Layer of Flavour

Smoked meats add umami complexity to pizza. The slow infusion of wood smoke into proteins like bacon or ham creates layers of flavour that contrast beautifully with the acidity of tomato sauce or the creaminess of cheese. Different woods, from hickory to applewood, give different smokiness to each bite. Go creative with Canadian gourmet bacons, hams and chicken breast. 

Best Smoked Meats for Pizza:

• Smoked Bacon: Flavourful and crispy at the edges, bacon goes well with tangy BBQ sauce.
• Smoked Ham: Smoky ham on a pizza is a crowd pleaser.
• Smoked Chicken: Works well with white sauce or buffalo drizzle, juicy and smoky.

A Bright Future for Steak on Pizzas

Adding steak to pizza is not for the faint hearted. A high quality steak, cooked to medium rare and sliced thin, turns a regular pizza into a decadent feast. Try adding different types of steaks such as ribeye, filet mignon and New York strip are all great choices, full of flavour and chew.

Gourmet Sausages: Beyond Pepperoni

Pepperoni has been the go to cured meat for pizza for a while, but gourmet sausages are now taking centre stage. Whether house made or from artisanal butchers, these sausages offer big flavour and interesting texture.

Cheeses to Pair with Meaty Pizzas

The cheese is key on a meaty pizza. Gourmet cheeses like feta and goat cheese can add a gourmet twist to a classic pizza. Here are some pairings:

• Smoked Gouda: Boosts the smokiness of brisket and pulled pork.
• Gorgonzola: Pairs well with steak for a creamy contrast.
• Fontina: Melts well and goes with herbaceous sausage flavours.
• Burrata: A fresh foil to spicy or heavily smoked meats.

The Crust for Meaty Pizzas

While Neapolitan style crusts are loved for their chewiness, a sturdier base is often needed for meat heavy pizzas. Wood fired sourdough, New York style thin crust or even a crispy Detroit style base can give you the perfect structure to hold all the toppings.

Conclusion: The Future of Pizza is Big and Meaty

The evolution of pizza is a testament to its versatility. With smoked meats, premium steaks and gourmet sausages taking centre stage, this classic dish has reached new levels of flavour and sophistication. Whether at a fancy pizzeria or made at home, these meaty innovations mean pizza is no longer just a comfort food but a work of art.