Purslane, orach, flowers: unconventional toppings from Portland gardens and farms lend Sarah Minnick's colorful pies vibrancy and unforgettable flavor.

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.

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.

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.

Ann Kim fought societal barriers and familial expectations to serve kimchi on pizza. Now, she's a James Beard winner with two Minneapolis restaurants.

After revolutionizing the Roman-style slice, Gabriele Bonci — the "Michelangelo of pizza" — decided to shed his TV persona and reconnect with the land.

After revolutionizing the Roman-style slice, Gabriele Bonci — the "Michelangelo of pizza" — decided to shed his TV persona and reconnect with the land.

An unprecedented approach to ingredients and technique has made Chris Bianco's Phoenix pizzeria the home of what critics deem the best pies in the world.

An unprecedented approach to ingredients and technique has made Chris Bianco's Phoenix pizzeria the home of what critics deem the best pies in the world.