With spring blooming around much of the country (and we’re sorry if you’re not seeing it yet, but it’s coming), pizzeria owners and chefs are hoping for a warm-weather boom in traffic. So maybe it’s time to think about that next signature pizza for your menu?
Fortunately, Logan Kumm and Daniel Moore, foodservice brand managers at Hormel Foods, have some ideas. To help you brainstorm on new recipes, they have identified the five key pizza trends to watch for in the coming months and beyond:
Spice That Packs a Punch
Heat is turning up in bold, new ways on pizza. “More and more establishments these days are adding an extra kick to their pies,” Kumm said. “We’re seeing a lot of drive among Gen-Z and Millennials who are really liking those spicy flavors.” These fiery additions—think crunchy, garlicky chili crisp drizzled over mozzarella or the smoky bite of Calabrian peppers—bring layers of flavor and intrigue to every slice.
Hot Honey’s Sweet Sting
Hot honey is buzzing louder than ever, and it’s no passing fad. “It’s the ultimate balance of sweet and heat,” Kumm said. This flavor clash is sparking obsession and turning ordinary slices into something unforgettable. With that in mind, Hormel rolled out its new Fontanini Hot Honey Sliced Sausage at Pizza Expo this week. “Hot honey is a trend that’s been around for a while, and we just knew we had to be a part of it, because it’s not going away,” Kumm said.
Related: Not Quite Stuffed Crust, Not Quite Bar Pie: The Rise of Skinny Deep-Dish Pizza at Brooklyn Pizza
Regional Roots Run Deep
Pizza’s regional renaissance is in full swing, with varieties like Detroit-style, grandma-style and tavern pies entering the spotlight. “These aren’t just recipes, they’re stories,” Moore said. Detroit-style pizza, with its thick, caramelized edges, is a canvas for toppings of all forms and flavors. Grandma-style pizza channels old-school New York vibes — thin, crispy and cut into squares. Tavern-style, the Midwest’s thin, crunchy darling, is another increasingly popular style. “Pizza lovers are exploring these regional varieties more than ever before,” Moore said.
Mortadella Madness
Mortadella is having a moment in the pizza scene, inspired in part by Anthony Bourdain’s famous five-ingredient sandwich. Studded with pistachios and delectably crispy when cooked, mortadella is popping up on artisanal pies everywhere. According to Moore, “As fine-dining chefs started picking up on this trend, everyone decided, ‘Hey, mortadella is pretty good. Let’s use it on pizza, too.’” This pistachio-flecked Italian charcuterie brings a lush texture and a whisper of spice that is turning heads in pizzerias across the country.
Comfort Food Crossovers
Pizza is getting cozy with comfort-food classics. Imagine corned beef and sauerkraut melded with Swiss—Reuben pizza, anyone? Whether it’s crispy potato slices paired with rosemary or juicy meatballs nestled in marinara, these hearty and familiar mashups are making pizza the ultimate comfort zone. “Nostalgia is really big nowadays,” Moore said. “We see it in pop culture. There’s a yearning for that kind of nostalgia right now, and that’s where these comfort foods are really coming into play, and that certainly includes pizza.”
