Let’s head now to a pizza parlor where the classic Italian dish has gotten a total makeover. On the menu are double layer pizza, iced dessert pizza, and toppings the like of which you’ve never imagined.

We had no idea this was what we were ordering. In the middle, a salad, and outside, a crispy pie crust. This is the house special “halo pizza.”

Open it up to find a heart of cheese and dried scallops.

As the chef rolls the dough, he rolls it thinner than normal, because this pizza has two layers, each half as thick as average.

Then he brushes on tomato sauce and sprinkles on the toppings, before adding the second layer of dough to seal it tight.

It’s cooked slowly on a low heat, the dough rising gradually, turning golden and crispy.

Chiang Chun-cheng
Restaurant owner
I try to roll the double layers thinner than usual, so you can hardly taste the crust. You can’t cook it too hot. You bake it slowly so it’s hot enough all through.

There’s even an apple pie pizza. Honey-soaked apple and cinnamon are paired with lots of cheese for a sweet and savory wonder. After it’s baked, it’s put in ice for 20 to 30 minutes to cool it straight down, producing an iced dessert pizza.

Chiang Chun-cheng
Restaurant owner
After baking it at 350 degrees I put it straight in the freezer for 20 or 30 minutes, so that the crust can develop that perfect iced pizza taste.

And there’s a pizza with Japanese-style eel too. The sauce is not tomato, but simmered in eel bones for a thoroughly oceanic dish. These pizzas are one of a kind.