Pizza with broccoli cream, squid, smoked paprika mayonnaise, confit tomatoes and chives

This gourmet pizza is a representative of the *pizzeria contemporanea* movement in Italy, a culinary trend focused on elevating traditional dough with unconventional, high-quality toppings. A notable iteration of this dish is served at SP 143 Pizzeria Contemporanea in Tetti Valfrè, Italy, as noted by the culinary reviewer *So Hungry Italy*.

The flavor profile of the dish is built upon a foundation of smooth broccoli cream, which serves as a vegetal base for tender pieces of squid. This combination is further layered with the concentrated sweetness of confit tomatoes and the bright, aromatic freshness of chopped chives. To complete the complex palate, a smoked paprika mayonnaise is applied, adding a creamy texture and a subtle smoky undertone that bridges the seafood and vegetable elements.

A truly exceptional version of this pizza is distinguished by the precise balance of its disparate components. The richness of the broccoli cream and the mayonnaise must be countered by the acidity of the confit tomatoes, ensuring the squid remains the focal point of the seafood element without being overwhelmed by the sauce.

Regional variations of such contemporary pizzas often depend on local seasonal availability. In coastal Italian regions, the squid component might be swapped for other local mollusks, while inland variations might emphasize different cruciferous vegetable creams to achieve a similar textural contrast.