For over 30 years, the chicken tikka masala pie at Zante Pizza & Indian Cuisine in San Francisco, California, has blurred the line of whose cuisine is it anyway, with a new breed of pizza entrepreneurs like Hapa Pizza in Beaverton, Oregon, and Anzalone Pizza in Boise, Idaho, using their Asian culinary heritages to present Vietnamese pho and Thai panang curry on pizza.
While pizza continues to morph and bend beyond pizza itself, lending its essence to pizza-flavored snacks (see: Combos, Cheez-Its, Goldfish Crackers, and Pretz), its crux is that pizza adapts to where it is—from Tokyo-style marinara to São Paulo’s move away from their staid white-tablecloth, fork-and-knife, pizza-for-dinner-only status. Or the offerings of Old Forge, Pennsylvania’s self-proclaimed “pizza capital of the world,” where, in a town of 9,000 people, rectangular pan pizzas are not called pies but “trays,” and there are no slices, just cuts.
Below is more on how pizza has evolved over the centuries
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