Mad Bologna

This pizza is a great example of how to come up with well-balanced topping combinations. We created it in São Paulo at Bráz Elettrica. It may seem counterintuitive, but the strategy isn’t to invent something, but to use classic flavor combinations and then apply a spin. I gravitate to traditional Italian flavors and combinations. There are all kinds of dishes with flavor combinations people love. If that translates to pizza, do it. The key is translation. You can’t take ingredients in a dish and throw them on pizza. That’s asshole shit I see all the time. Vegan mac and cheese pizza? No thanks. There are no rules, but there are things I’m not interested in. And if I have to do them, I’m doing them my way.