Pizza Margherita or Pizza Hawaiian?

Pizza Margherita is the iconic Neapolitan pizza created in 1889 by pizzaiolo Raffaele Esposito at Pizzeria Brandi in Naples, Italy, reportedly in honor of Queen Margherita of Savoy. Its three toppings, tomato (red), mozzarella (white), and basil (green), mirror the colors of the Italian flag. Authentic Margherita is protected by the Associazione Verace Pizza Napoletana (AVPN), which dictates that dough must be hand-stretched, baked in a wood-fired oven at around 485°C (905°F) for 60 to 90 seconds, and made with San Marzano tomatoes, fior di latte or mozzarella di bufala, extra-virgin olive oil, and fresh basil. In 2017, UNESCO recognized the art of the Neapolitan pizzaiuolo as Intangible Cultural Heritage. The Margherita is considered the purist's pizza, beloved for its simplicity and balance.

Hawaiian pizza, despite the tropical name, was invented in Canada in 1962 by Greek immigrant Sam Panopoulos at the Satellite Restaurant in Chatham, Ontario. Panopoulos added canned pineapple and ham to a pizza, naming it after the pineapple brand. The dish triggers worldwide debate: in 2017, Iceland's president Gudni Johannesson joked he would ban pineapple on pizza, prompting a global media uproar. Pineapple contains bromelain, an enzyme that breaks down protein, contributing to the fruit's tenderizing and tangy bite. Supporters love the sweet-salty contrast between caramelized pineapple, smoky ham, and melted cheese; detractors argue it violates the Italian culinary tradition. Today Hawaiian pizza is among the top three most popular pizza styles in Australia, Canada, and the UK.