If humanity needed a single metric upon which to be judged, you'd best believe that pizza would be said glorious yardstick. After all, pretty much every single culture of note has its own variant on the iconic flatbread dish. And some rise to the level of the Æsir.
Mexico has tlayudas. The Lebanese have sfiha, and the Turks have the largely similar pide. Christian Puglisi of Copenhagen's Bæst—the innovative Nordic restaurant about which he antithetically states, "New Nordic has been dead for a long time"—has his own form of pizza. And it's one that rejects the classical limitations of geography and authenticity.
What makes Puglisi's variation on pizza so striking is the influence that his half-Italian heritage has on the recipe. Instead of using a traditional pizza-dough starter, Puglisi utilizes biga—an Italian starter used in ciabatta that provides a complex flavor that is both nutty and sour.
Puglisi tops his nonconformist ode to pizza with earthy black trumpets, mildly sweet leeks, fatty pancetta, and briny Pecorino. As far as yardsticks of human ingenuity are concerned, this one is pretty hard to beat.