Top 5 Best Pizzas of 2025
- Hawaiian Pizza (Pineapple) – The reigning champion, celebrated for its perfect balance of sweet and savoury flavors, according to a recent 2025 survey by INSEE.
- Margherita – Classic simplicity with fresh basil, mozzarella, and tomato sauce, consistently ranked highly for its authentic taste.
- Quattro Stagioni – A diverse combination of toppings representing four seasons, appreciated for its variety and harmony.
- Pepperoni – A timeless favourite with crispy edges and spicy slices that appeal to a broad audience.
- Vegetarian Delight – Loaded with fresh vegetables and herbs, catering to health-conscious pizza lovers.
- BBQ Chicken – A smoky, tangy option combining grilled chicken with barbecue sauce and cheese.
- Four Cheese – A rich blend of mozzarella, gorgonzola, parmesan, and fontina for cheese aficionados.
Pizza lovers worldwide engage in heated debates about toppings, styles, and origins. But amidst all these discussions, one particular variety continually sparks the most passionate conversations: the pineapple-topped pizza. Whether you love it or hate it, the combination has become legendary in the world of culinary controversies, with supporters praising its unique flavour profile and detractors questioning the very idea of fruit on a savoury dish.
The Sweet and Savoury Symphony
The Hawaiian pizza, featuring the contentious pineapple topping, has a fascinating history that many might find surprising. Despite its tropical-sounding name, this creation wasn’t born on the shores of Hawaii but rather in the snowy landscapes of Canada. In 1962, Greek immigrant Sam Panopoulos introduced this innovative combination at his restaurant in Chatham-Kent, Ontario. The Hawaiian_pizza name actually derives from the brand of tinned pineapple used, not from any connection to the American state. Panopoulos, who previously served traditional diner fare, drew inspiration from Chinese sweet and sour dishes, believing the contrasting flavours would create something special when combined on a pizza.
Why the Contrast Works So Well
The genius of pineapple pizza lies in its contradictions. The sweet, juicy fruit creates a remarkable counterpoint to the savoury aspects of traditional pizza. This interplay isn’t just random – it’s based on well-established culinary principles where contrasting flavours enhance each other. The tanginess of tomato sauce, the creaminess of melted mozzarella, the saltiness of ham or bacon, and the sweetness of pineapple come together in a surprisingly harmonious way. Franco Pepe, recognised as one of the world’s top pizza chefs, acknowledges this potential by creating his own elevated version using fresh pineapple specifically to balance acidity in the dish.
Perfect Balance of Flavours
The controversy surrounding pineapple as a pizza topping reveals interesting patterns in food preferences. A 2017 YouGov poll showed that while 82% of people enjoyed pineapple as a fruit, only 53% approved of it on pizza. The divisiveness has even reached political spheres, with Iceland’s president once joking about banning it, while Canada’s Prime Minister Justin Trudeau publicly defended this Canadian creation. Despite the debate, Hawaiian pizza has achieved remarkable popularity in certain regions. In 1999, it claimed the title of most popular pizza in Australia, representing 15% of all pizza sales. A 2015 review found it was the most commonly available pizza variety at UK takeaways, demonstrating its enduring appeal despite the controversy.
Nutritional Benefits of Pineapple Pizza
Beyond the flavour debate, pineapple pizza offers some nutritional advantages over many traditional pizza options. The addition of fruit brings vitamins, minerals, and natural enzymes to what might otherwise be a heavy dish. Pineapple contains bromelain, an enzyme with potential anti-inflammatory properties, as well as significant amounts of vitamin C and manganese. This makes Hawaiian pizza not just a flavour choice, but potentially a slightly more nutritious option for pizza enthusiasts.
Fresh Fruit Meets Traditional Dish
While the original Hawaiian pizza used tinned pineapple, modern interpretations often incorporate fresh fruit for enhanced flavour and nutritional benefits. This approach bridges the gap between traditional Italian pizza-making techniques and contemporary culinary innovation. The history of pizza itself demonstrates this pattern of evolution and adaptation. Modern pizza as we know it evolved in Naples, Italy during the 18th and 19th centuries, eventually gaining such cultural significance that the European Union granted Neapolitan pizza a special protected status in 2009. The addition of pineapple represents just one chapter in pizza’s ongoing global story of adaptation and reinvention.
A Lighter Option Among Pizza Choices
In a world increasingly concerned with dietary choices, pineapple pizza offers a relatively lighter alternative among the often cheese-heavy and meat-laden options. The fruit adds moisture and freshness, potentially allowing for less cheese while maintaining satisfying flavour. This balance has contributed to its staying power despite the controversy. Time magazine acknowledged this impact when they listed Hawaiian pizza as one of the 13 most influential pizzas in 2014. The innovation introduced by Sam Panopoulos more than 60 years ago continues to influence how we think about pizza toppings and the boundaries of traditional dishes. Whether you stand with the 53% who enjoy this combination or the 41% who oppose it, the pineapple pizza debate has secured its place in culinary history.