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

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

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.

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.

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