10 pizza toppings to watch in 2025

As we wrap up 2024, we are already looking forward to a new year filled with new and interesting pizza toppings. Let’s explore hot pizza toppings that will be trending in 2025.

We’ve combed through so much information to provide you with a glimpse of 2025 pizza trends. We have gathered insights from our upcoming Pizzeria Trends Report that will be published in December based on survey results from you, the pizzeria operator. We also evaluated what happened on the Pizza Expo show floor and took to analyzing web and social trends.

At Pizza Today, I’m known for identifying trends as I see them surface. We want to know what you are seeing in your markets. You can reach out to me, [email protected], to provide your expert insights. Now on to the pizza ingredient trends. 

Macro Pizza Trends 2025

First, let’s look at macro-pizza trends. There are bigger overarching themes that will drive pizza inspiration in the next year. Then we’ll get into individual trending pizza toppings. 

1. Back to basics with an upgrade

The No. 1 trend we are seeing on pizza is that pizza is getting back to its roots with classic toppings. But there is a caveat. With back-to-basic pies, there is an upgraded element that can range from a unique cheese blend to a drizzle of a premium olive oil, chili oil or fresh ingredient finish.

2. Pizza Crust Enhancements

Pizza fans understand that it’s all about the crust. Pizza makers are creating more flavorful doughs with the addition of preferments and fats. 

3. International inspiration on Specialty Pizzas

Pizza kitchens are getting creative, and customers are loving it. We see a lot of that inspiration coming from international cuisine, especially Indian, Latin American and Asian foods. 

10 pizza toppings to get attention in 2025

Now we are going to dive into pizza toppings that may hit it big in 2025. Some of these pizza ingredients you’ll notice continue to be hot.

Microgreens. There is nothing like the look and pop of flavor with microgreens, from arugula and basil to beet, endive and Swiss chard. It’s important to note that these are used as finishing ingredients.

Vegan meats and cheeses. Plant-based meats and cheeses continue to thrive as customers seek to find vegan versions of their favorite pepperoni, sausage and mozzarella.

Berries. Don’t think just dessert pizzas here. Cranberries, blueberries, raspberries and other local berries are being paired with meats and creamy cheeses to create savory pies with a hint of sweet.

Green Chilies. These mild, yet spicy peppers are spreading far beyond the Southwest. You’ll find these chilies paired with pepperoni, chorizo, pulled pork, corn and creamy cheeses.

Pickles. Contrary to other sources, the industry says pickles are still very hot. So much so, operators have attempted to pull their pickle pizza off the menu to customer revolts. Pickle pizzas are evolving to new pairings, leaning on smoked and cured meats and unique cheeses.

Alternative Sausages. While customers love traditional Italian sausage and last year’s trending cup and char sausage, they are also gravitating toward sausage variations, like bratwurst, curry, chorizo, chicken sausage and Nduja.

Italian Beef. Chicago’s famous Italian Beef Sandwich has turned pizza in a big way. Don’t forget the au jus for dipping.

Giardiniera. The sweet and often hot pickled peppers go hand-in-hand with Italian Beef. Don’t stop there. Hot or mild Giardiniera are great with pepperoni, sausage, chorizo or a cheese pizza with ricotta dollops.

Lemon. This citrus fruit — either sliced, wedged, juiced or zested — has found its way onto pizza. It’s providing a beautiful contrast to pizza’s often savory and creamy flavors and adds that hit of acidity.

Cheddar Cheese. A good sharp cheddar or white cheddar cheese is being blended with mild mozzarella to create rich cheese pizza. Pizza fans are loving those crispy cheddar crust edges.

Have fun testing new pizza topping combinations in your kitchen. We’ll explore more pizza trends and pizza toppings in our 2025 Pizzeria Trends Report in December.

DENISE GREER  is Executive Editor of Pizza Today.