- Image via Home Slice

I'm so over pizzas with tomato bases

Unconventional pizza bases are on the rise, and I'm loving it

James Thorn posted in Pizza

34w ago

5.1K

No, I'm not talking about the so-wrong-it's-right option of a barbecue base, or the just plain wrong KFC gravy Pizza Hut abomination that broke the Internet a few weeks ago. Nope - I'm referring to the increasing number of left-field alternatives to the traditional tomato pizza.

Image via Home Slice

Image via Home Slice

Home Slice is particularly good at this. You can order the establishment's gigantic sharing pizzas (if you get one all to yourself, I won't judge) with a variety of intriguing base options like tahini, garlic oil and – my personal favourite – corn cream. The latter option sounds particularly bizarre, but teamed up with chorizo, it works perfectly. Don't believe me? Try it for yourself.

If you don't want to fully abandon tomato, Franco Manca has a bunch of options with only a light suggestion of the stuff. Cutting back or getting rid of such a rich, punchy ingredient means the toppings can take centre stage – they're no longer competing for attention. And the resulting pizza is much less likely to be repeating on you for the next four hours. Win-win!

Image via Franco Manca

Image via Franco Manca

Santa Maria – rightfully a regular fixture of 'London's best pizza' listicles – does a pumpkin-based pizza I'm keen to try, but for a true taste of the alternative, you need to head to either Edinburgh or London. Both cities are fortunate enough to host branches of @Pizza, a place which will – for the low price of £10.95 – let you go completely mad with over 50 different available ingredients.

Apparently, there are 64,000 combinations available, but the ones we're most interested in involve switching out the usual tomato or barbecue base for something a little different – roquito pepper sauce, pesto or garlic and ricotta. I tried the latter with a smattering of meat toppings, and it was one of the best pies I've had in my life.

Ricotta and garlic base, meatballs, chorizo, Italian sausage and peppers. GET IN MY MOUTH

Ricotta and garlic base, meatballs, chorizo, Italian sausage and peppers. GET IN MY MOUTH

Who cares if all of this puts the average Neapolitan purist on the verge of a fit of rage? The great thing about pizza is it's open to interpretation. And that doesn't have to be restricted to the stuff we stick on top.

So the next time you're eyeing up a non-tomato, non-barbecue-based option on the menu, ignore your reservations and go for it. I can almost guarantee it won't be the only time you cheat on the red stuff.

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Comments (8)

  • I'd give these a try - but I can tell you hummus doesn't work.

      7 months ago
  • I agree - the corn base at Home Slice is divine. Also: Flammkuchen are amazing.

      7 months ago
  • This is brilliant, brilliant. I shall be trying this.

      7 months ago
  • We went through a huge shift of “pizza” meals in the 90s-early 2000. Most of them had a dairy base like salad dressing, cream cheese, or sweet cream. There were fruit pizzas, crunchy veggie pizzas, dessert pizzas, some cooked topping some raw toppings. It wasn’t bad, I’d totally do it again, it’s just that the novelty has worn off for me.

      7 months ago
  • Prefer no sauce .. Old Chicago has a double crust that gets nice and crispy. No sauce just cheese, meat and veggies.. my fav

      7 months ago
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