The Baked Potato Pizza at PeteZaaz just might be the perfect solution to your Saint Paddy's Day pizza needs. The pie adopts everything you love about a loaded baked potato: cheddar, scallions, bacon, and crème fraîche. More

Slightly tart Bing cherries and orange blossom honey are perfectly played against creamy, earthy gorgonzola cheese, milky fior de latte, and sweet and salty prosciutto in Paulie Gee's Cherry Jones. The resulting pizza is rich, intense, and leaves you wanting more. More

The pizza hits all the high notes in terms of flavor. Anchovy and capers bring a brininess and saltiness to the pie. Chile de arbor brings the heat. Aged Pecorino Sardo brings a whirlwind of flavors including grassy, earthy, salty, and slightly sweet. The pizza is finished with lemon juice for acidity, and a generous dousing of good quality extra virgin olive oil, which simply makes everything come together into one beautifully delicious work of minimalist pizza art. More

The Pizza Rustica served during Maialino's happy hour is a creation born from leftovers. Nicholas Anderer, Executive Chef at Maialino, takes Pizza Bianca from Sullivan Street Bakery (a rosemary, olive oil, and sea salt-accented flatbread) leftover from the restaurant's bread service, and elevates it to heights we, frankly, didn't know existed. More

This pizza clearly originated in the mind of a Jersey girl. But now I can vouch for the fact that it tastes just as good no matter where you are—and no matter what you call a zucchini. Like many pizzas, it's a flexible recipe. Just make sure you slice the zucchini as thin as possible so it will be tender by the time the pizza is done. More