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8 of the World’s Most Decadent Pizzas

That’s (more) a’more!

Some pizza makers approach their recipes with something akin to minimalism. A classic Neapolitan pizza, for example, is topped with tomatoes, mozzarella, and maybe a little fresh basil. Others have clearly gazed upon an empty plane of pizza dough and recognized it as a blank canvas. A medium through which the most unbridled of culinary desires may be unleashed. Here are some of the most decadent pizzas the world has to offer.

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Korean BBQ

WHERE: Young Joni

Have you ever found yourself torn between whether you want to indulge in pizza or Korean barbecue on a Friday night? At Young Joni, James Beard award-winning chef Anna Kim’s Minneapolis restaurant, you simply do not have to choose. Their Korean BBQ pizza comes topped with Korean short ribs, mozzarella, scallions, arugula, and sesame soy chili vinaigrette.

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Chicken ‘N Waffles

WHERE: Dimo’s

Speaking of not being able to choose between two comfort food go-tos, enter the Chicken ‘N Waffles pizza from Dimo’s in Chicago (locations in Wrigleyville and Wicker Park). Chicken and waffles already makes for a great sweet-and-savory dish, so it stands to reason that this pizza (made with a white sauce base and topped with fried chicken, mini waffle bites, and honey) would make for a deliciously decadent indulgence.

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Crab Pie

WHERE: Matthew’s Pizza

Adding seafood to a pizza is a quick way to up the decadence factor. So if you’re looking for a pizza experience that brings crab into the mix, you’d be remiss if you didn’t try the Crab Pie at Matthew’s Pizza in Baltimore. The Crab Pie is made with 100% blackfin crab meat, mozzarella, reggianito cheese, caramelized onions, and (naturally!) Old Bay seasoning.

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Baked Po-TOT-o

WHERE: Boss Lady Pizza

Nothing says you’re throwing caution to the wind and following your heart’s desire no matter what polite society tells you, like taking a carb and adding more carbs on top of that. The Baked Po-TOT-o pizza from Boss Lady Pizza (located in Boulder and Superior, Colorado) does exactly that. This pizza is made with crème fraiche, mozzarella, bacon, a sour cream swirl, chives, and that all-important added carb: tater tots.

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Wagyu Beef and Mushrooms Calzone

WHERE: Third Avenue

While some dishes get their indulgent flavor from the brazen or abundant choice in toppings, sometimes that feeling of indulgence comes from simply the quality of those ingredients. This philosophy is embodied in the Wagyu beef and mushrooms calzone from Third Avenue in Dubai. (And while the question of whether or not a calzone counts as a pizza may never be satisfactorily resolved, it is certainly, at the very least, a very close cousin.)

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Lobster Pizza

WHERE: Scampo

If you’re in Boston (or coastal New England, generally) you’d be doing yourself a great disservice if you didn’t treat yourself to a little lobster. But if you’ve had your fill of rolls and chowders, find your way to Scampo where they famously serve up a delicious lobster pizza that’ll have you wondering how you ever ate pizza without it.

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Crab Rangoon Pizza

WHERE: Fong’s

So many great ideas stem from the premise of “what if we took [food item of your choice] but we turned it into a pizza?” Perhaps nowhere has this strategy proven more effective than the Crab Rangoon Pizza. This pizza from Fong’s (which has multiple locations in Ankney, Cedar Rapids, and Des Moines) is made with a crab Rangoon base, surimi, mozzarella, and then topped with crispy wontons and sweet chili sauce.

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The 24K Pizza

WHERE: Industry Kitchen

If you heard about Nino’s famous $1,000 pizza and thought, “Heck, if I’m going to spend $1,000 on a pizza, what’s an additional $1,000!” (unlikely, but someone out there must be spending this kind of dough—pun intended—on these pizzas) then Industry Kitchen in New York has just the pie for you. The 24K (as in 24 karat) Pizza features caviar, truffles, foi gras, and 24 karat gold leaf. All of this decadence clocks in at a price tag of $2,000.