While obviously not pizza, it should be noted that flatbreads are having a moment.
From Lee Tiernan's decadent designs
at Black Axe Mangal and Manteca's now off-menu clam flatbread option that's "flying out at lunch"
, to Thomas Strakers' social media showstoppers now blazing a trail in Battersea's Arcade Food Hall
; London diners are fairly spoilt for choice, with innovative flatbreads blurring the many lines between starters (including bread & butter), sharers, small plates, and full-blown mains.
So what can pizza makers take from flatbread's rise to prominence these past few years?
Well, clearly, there are few restrictions when it comes to toppings in flatbread development. Size and price play big roles here, with diners more inclined for a spot of adventure with a creative flatbread, being smaller and cheaper than a whole pizza. When it comes to buying the latter, classic toppings shine through, with flatbread's allure not unlike that of artisan bakery options.
But that's not to say flatbread builds have to run wild to be a hit. Far from it.
Consider innovators such as Notting Hill's Kuro Eatery and its goat's cheese and fermented hot honey flatbread
, said to be its menu bestseller. The dish is led by the fermented garlic and flower honey, which delivers a unique runny texture and a touch of tanginess, simply drizzled over a circle of goat's cheese on a grilled flatbread.
And from a cost-of-living perspective, smaller flatbread-style options with simple yet flavourful toppings can unlock affordable pricing opportunities for operators considering new ways to increase footfall.