Some say it’s the little things, but when it comes to pizza, we think biga is better.

Vegans just wanna have fun — and this pizza is no exception. With incredible sweet and spicy Ve-Du-Ya Paste (a vegan play on ‘nduja, normally made from pork), Vegan Mozzarisella Classic and savory San Marzano tomatoes, this is a pie that everyone — vegan or not — is sure to love.

Chicago restaurateur Derrick Tung created this pizza as a special in 2017 to serve for Lunar New Year. The inspiration is lap cheong, a dried, hard, deep-pink Chinese pork sausage that Tung remembers his grandmother making.

This soy chili glaze is a finishing touch for Derrick Tung’s Chinese New Year Pizza (also known as Lunar New Year) featuring lap cheong (Chinese sausage) and brussels sprouts.

Learn to make a celebratory Lunar New Year-inspired pork belly, mung bean and shrimp floss pizza from Vietnamese-American Chef Tuan Tran.

Creamy, tangy and tasty, this hummus, tomato and olive pizza from Happy Place Pizza and Pints in South Manchester is a vegan delight. 

Sweet, spicy and packed with big flavors, this pizza combines merguez, the fragrant North African lamb sausage, with creamy whipped feta cheese spiked with apricot preserves.

French and Italian cuisine merge on this pizza to make a Neapolitan ratatouille pie with beautiful, sun-drenched summer vegetables. 

Thomas DeGrezia, owner of Sofia Wine Bar, came up with a tasty, gluten-free pizza dough, inspired by someone very special: his daughter.

This maxed-out Detroit-style pan pizza is topped with both large flat disks and small cup-and-char circles of pepperoni.

Thanks to the natural bright blue color of spirulina, this dessert pizza with coconut and white chocolate makes an irresistibly sweet statement.