All it took was a bit of care, some outstanding toppings and outrageously hot ovens. If we had started Glasgowist ten years ago, the mention of pizza would of been confined to the stodgy delivery version that folk rely upon to obliterate a hangover. Or perhaps, pizza crunch, Glasgow’s own idiosyncratic contribution to Italian fusion cooking. Chain restaurants and chippies have dominated the Glasgow pizza market. A food that’s exalted in other cities has been a byword for generic, doughy constructions.
The food landscape has changed quickly, with the simple and pure pairing of a properly fired pizza base and real, fresh toppings transformed by some Glasgow restaurants into a true thing of beauty.
It’s a food trend develop that rivals the Great Glasgow Gourmet Burger Boom.
Today is National Pizza Day, so we decided to feature some of the city’s premier purveyors of pizza. 🍕🍕🍕🍕
Favourite Pizza: Roasted red peppers with spinach, tomato sugo, mozzarella, ricotta and evoo
Favourite Pizza: N’duja sauce, fennel sausage, friarielli, mozzarella, olive oil
Favourite Pizza: Parma with sugo, fior di latte, prosciutto di Parma and Grana Padano available as a half-metre pizza or a 12 inch round pizza.
Favourite Pizza: The Benny Lynch with tomato sauce, Cajun chicken, garlic and caramelised onion
Favourite Pizza: The street food version of Firebird. Menus vary, above is roasted squash, chorizo, spinach and rosemary from their autumn pop-up at Taste Buchanan.
Favourite Pizza: Chipotle and chocolate pulled pork, jalapenos, roast corn salsa, creme fraiche.
Favourite Pizza: A pinsa rossa with tomato, mozzarella, Milano salami, Italian sausage and guanciale
Favourite Pizza: Ricotta cream, mushrooms, mozzarella, parmesan and truffle oil.
Favourite Pizza: Pastrami, fresh sliced chestnut mushroom and smoked arran cheddar