Beyond Anchovies: 7 DC Pizzas Inspired by the Sea

Explore an ocean of toppings.

The fried calamari-topped Jersey Shore pie from Graffiato. Photograph by Scott Suchman

Anchovies—and even clams—are ubiquitous pizza toppings around Washington, but there’s an ocean’s-worth of seafood to explore. The pairing may seem a little unusual, but consider these pies comfort food of the sea.

Crab and corn fugazza at Rural Society

1177 15th St., NW

We can’t get enough of the focaccia-like fugazzas, Argentine pizzas, at chef Jose Garces’s restaurant (think a South American version of deep-dish). All are tasty, but we’re partial to the Choclo topped with a creamy mix of crab, Asiago cheese, and roasted corn. ($16)

Lobster pizza at Menomale

2711 12th St., NE

Order the Aragosta and a thin crust round comes topped with cherry tomatoes, creamy fior di latte mozzarella, and sweet pieces of lobster meat. Sure, lobster pizza seems a little decadent, but the delicate Italian flavors highlight the crustacean more than a lobster mac n’ cheese. ($19)

Fried calamari pizza at Graffiato

707 Sixth St., NW

Chef Mike Isabella’s Jersey Shore pie has been on the menu since day one. Though the boardwalk-meets-pizzeria combo is no longer a novelty, we love the combination of crispy calamari, provolone cheese, and cherry pepper aioli. ($16)

Spicy grilled shrimp pizza at BlackJack

1612 14th St., NW

The flatbread-like pizzas make for great drinking snacks, especially this combination of roasted green chilies, pepper Jack cheese, garlic, and shrimp grilled over a wood-fired flame. The result is spicy, a bit smoky, and terrific with a cold beer–and even better at a discount during all-day Sunday happy hour. ($14)

Bottarga pizza at Pizzeria Paradiso

Locations in DC and Alexandria

Shaved mullet roe (a.k.a. bottarga) will never be the next pepperoni, but the briny flavor pairs well with Paradiso’s mix of parmesan, garlic, parsley, and a runny egg. ($14 to $20)

Smoked salmon flammekueche at Mintwood Place

1813 Columbia Rd., NW

Germany’s answer to pizza—a thin, crisp-edged Alsatian flatbread—is a Mintwood specialty. Try it at brunch topped with smoked salmon, capers, and chopped egg. ($17)

Italian tuna pizza at Piola

Arlington and DC locations

Canned tuna and pizza may seem like odd bedfellows—or something born out of desperation—but this Brazilian pizza chain does it right. The Tonno & Cipolla comes topped with Italian tuna (the fancy oil-packed kind) and sweet cipollini onions. ($14.75)

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.