In “Eatsa Pizza,” featured in School Nutrition’s January/February 2022 issue, author Kelsey Casselbury explores a number of trends that influence pizza’s dominating role in school meal programs—and in American food culture. Many of these factors play out in different regional favorites, defined by variations in crusts, toppings and preparation techniques. School cafeterias are a great place to introduce students to different pizza styles. Whether you want to create new buzz and excitement at this midpoint in the school year or to mitigate supply chain disruptions, try offering—accompanied by a marketing push—a pizza style less common in your part of the country. Here are some longstanding and newly popular suggestions: ...