What is Swedish pizza?

Pizza may not be the food most linked to Sweden, but it tells a story of cultural exchange. Few dishes embody modern Swedish identity as pizza—adapted, reinvented, and fully embraced. 

Italian immigrants introduced pizza to Sweden, opening the first pizzeria in Västerås in 1947. By the 1960s, pizzerias spread nationwide, and pizza became one of Sweden’s most popular fast foods. 

As new communities settled in Sweden, they brought their culinary traditions, turning pizza into something distinctly local. Today, menus offer a wide range of combinations, often served with pizzasallad, the tangy cabbage slaw now a standard side. 

According to Magnus Nilsson in his “The Nordic Cookbook”, pizzasallad is always found in Swedish pizzerias. The origins of the salad may be unclear, but it’s thought to have originated in the Balkans and has been served as a side with Swedish pizza since the 1960s. 

Kebab pizza is one of the best-known examples, blending Italian and Turkish influences. Introduced in the 1980s, it typically features tomato sauce, cheese, onion, fefferoni peppers, and kebab meat, finished with a creamy yogurt or sour cream sauce, with some adding lettuce or cucumber. 

Sweden’s second-most-popular pizza is Vesuvio (tomato, cheese, and ham), followed by Capricciosa (tomato, cheese, ham, and mushrooms) and Hawaii (cheese, ham, and pineapple). 

January 1 is now the unofficial “pizza day” in Sweden, making New Year’s Day the most popular day to order takeout pizza in Sweden. 

ASI’s Nordic Table class with Patrice Johnson offers a chance to make Swedish pizza from scratch! Students can learn the techniques behind these unique combinations and enjoy a hands-on evening focused on one of Sweden’s unexpected traditions.