By Travel + Leisure and Travel + Leisure Staff
March 21, 2014

Whatever you call a savory topped flatbread—lahmacun, khachapuri, manakeesh, or simply “pizza”—you’ll find every piece of the pie in New York. Here are our favorite global slices, and where the city does them best.

Coca, Spain: A cross between a pizza and a tart, coca (pictured) is a staple of Catalonia, Valencia, and the Balearic Islands. Try it here with blue cheese and roasted onions. La Vara 268 Clinton St., Brooklyn. $$

Lahmacun, Turkey: The ultimate Turkish street food: supple and charred from a brief stint in a kebab oven, with a spicy, tomatoey schmear of ground lamb. Ali Baba 212 E. 34th St. $$

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Manakeesh, Lebanon: A breakfast flatbread glossed with olive oil and za’atar (a mix of wild herbs and sesame seeds). Best when loaded with mint, tomatoes, and cucumber. Balade 208 First Ave. $

Pissaladière, France: Slow-cooked onions that caramelize into a jam (with a pungent zing of olives and anchovies) top flaky puff pastry or bread dough. Tartine 253 W. 11th St. $$

Khachapuri, Georgia: The republic’s oozy cheese breads come in many regional forms, including the boat-shaped adjaruli and, here, the round imeruli, with extra sulguni cheese. Oda House 76 Ave. B. $$

Uttapam, India: The South Indian treat (actually a griddled pancake) is made of an earthy batter of ground lentils and rice, often topped with peas, chiles, and tomatoes. Saravana Bhavan 81 Lexington Ave. $$

Margherita, Italy: La vera pizza napolitana is blistered and puffy with air bubbles and topped with mozzarella, tomato, and basil—the tricolore of the Italian flag. Kesté $$

Restaurant Pricing Key
$ Less than $25
$$ $25 to $75
$$$ $75 to $150
$$$$ More than $150

Appeared as “NYC: The Big Pizza” in T+L Magazine