Purslane, orach, flowers: unconventional toppings from Portland gardens and farms lend Sarah Minnick's colorful pies vibrancy and unforgettable flavor.
In Kyoto, chef Yoshihiro Imai brings a deep respect for nature to his pizzas, which he serves in the multi-course style of dining known as kaiseki.
Franco Pepe left a family pizza dynasty for a solo venture. Innovative pies, handmade dough and local ingredients have made him a star all his own.
Ann Kim fought societal barriers and familial expectations to serve kimchi on pizza. Now, she's a James Beard winner with two Minneapolis restaurants.