Recipe report: 5 pizzas with a twist

October is National Pizza Month—time to fire up the ovens and satisfy customers’ pizza cravings. These five easy recipes put a twist on pizza tradition by tweaking the toppings just a bit.

At Roofers Union in Washington, D.C., pizza gets a barbecue twist and a bold cheddar topping. Executive Chef Jenn Flynn soaks chicken thighs in a garlicky brine for three hours to tenderize them, then flavors the chicken with a smoky tomato-based barbecue sauce. Local ramps are pickled and used as a topping as well as blended into a puree for a drizzle. If ramps are out of season or pickled ones are not available, substitute green onions.

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Asparagus, smoked trout, cherry tomatoes, eggs and mozzarella combine to create a pizza that’s fitting for brunch, lunch or a pre-dinner shared starter. What’s more, the arrangement of topping ingredients makes for an impressive presentation.

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Coca—the Spanish word for pizza—takes a departure from the cheese and tomato topping of its Italian cousin. At Copita, her restaurant in Sausalito, Calif., chef Joanne Weir bakes up a coca topped with Swiss chard, garlic, raisins and walnuts, and drizzles the ingredients with a fruity olive oil.

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Customers seeking something a little different will appreciate this unique take on pizza from chef Cathy Whims of Nostrana restaurant in Portland, Ore. Thinly sliced potatoes flavored with rosemary and pancetta—the uncured Italian bacon—make for an unconventional pizza topping.

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Breakfast pizzas are becoming an increasingly popular way to start the day. Chef Bill Briwa of the Culinary Institute of America showcases a hearty version topped with boursin cheese, scrambled eggs and turkey sausage. There’s even a serving of veggies in the form of arugula salad with homemade potato croutons.

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