The humble pizza has come a long way from its 19th century origins as an oven-baked Neapolitan favourite. But the basic idea remains the same: bread-type base, gooey topping, a sprinkling of black pepper and get stuck in. Thick crust, thin crust, stuffed crust. But never upper crust.
Now a New York restaurant has decided to turn the pizza into a culinary marvel by smothering it in caviar and lobster and charging customers $1,000