National Pizza Day 2018: The top 6 alternatives to traditional pizza
A classic pizza can be a wonderful thing.
But the basic idea of putting delicious ingredients on a flat piece of dough is not unique to Italy.
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In fact, across the world people have been eating different versions of this dish for centuries.
This National Pizza Day, why not enjoy the spicy flavours of a Lebanese option? Or omit the tomato for a more delicate flavour?
There’s no end to the different variations out there, but here are our top six:
1. Armenian lahmajoun
A speciality in both Turkey and Armenia, this style of flatbread is usually topped with minced beef or lamb, as well as onions, tomatoes, herbs or spices.
2. Rome’s pizza bianca
The most common type of pizza in the UK is the Napoli version, topped with tomatoes and fresh mozzarella.
But head slightly north to the capital and Roman pizza is a rather more paired back affair – the pizza bianca.
Toppings can range from simply a crush of olive oil and a sprinkling of salt to cheese, prosciutto and figs in the summer, but never a tomato in sight.
3. Georgia’s khachapuri
The national dish of Georgia is beloved by locals – 88% of Georgians prefer it to pizza – and for good reason.
The yeasty dough is filled with cheese and sometimes an egg and butter, to dip into.
4. Lebanon’s manakish
This dish is popular for breakfast or lunch in various Levantine countries including Syria, Palestine and Jordan.
The flatbread is topped with a mixture of herbs and spices, with ground meat or cheese.
5. Hungarian langos
Often referred to as a Hungarian pizza, this dish is a little different.
The dough is made from a combination of flour and mashed potato with milk and yeast, and then deep-fried and finished off with a variety of toppings.
6. French Tarte Flambee (or Flammkuchen)
The Alsatian version of the classic Italian dish is traditionally made from dough rolled into a rectangular shape, and topped with fresh cheese, onions and lardons.
7. Turkish pide
Historians struggle to agree on when the dish first appeared, but this style of flatbread is common in Turkey.
The edges are folded over to make the dough into a boat shape, which is then baked in a stone oven and filled with ground meat, vegetables, cheese or even an egg.
Who said the Italians were the only maestros?
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