World pieces

ABOVE, from left to right: Piola, TJ's Pizza, Café D'Alsace, Atlantic Chip Shop, Tabla, Moustache, Pasita, Tony & Tina's

Ancient civilizations were baking flatbreads long before the Italians tossed their first pie. And in New York, multiculti versions of pizza are common. Check the British deep-fried ’za at Atlantic Chip Shop (129 Atlantic Ave between Clinton and Henry Sts, Brooklyn Heights; 718-855-7775) or a kimchi-topped pie at TJ’s Pizza (136-88 Roosevelt Ave between Main and Union Sts, Flushing, Queens; 718-321-8571).

In other parts of the world, the burek is pizza’s more popular cousin. Also known as bureka, börek, byrek or brik, these flaky-crusted pies come from the Balkans, Greece, Turkey, Tunisia and Israel. The Albanian version at Tony & Tina’s (2483 Arthur Ave at 189th St, Bronx; 718-733–8094) is stuffed with spinach and green onion; ground beef; feta and ricotta; and occasionally pumpkin. For a kosher bureka, consider Yummy Shawarmy (71 Seventh Ave South at Bleecker St, 212-989-7170).

Or try a pizza hybrid: The folks at Moustache (90 Bedford St between Barrow and Grove Sts, 212-229-2220; 265 E 10th St between First Ave and Ave A, 212-228-2022) spread seasoned ground lamb on homemade pita; upscale Indian restaurant Tabla (11 Madison Ave at 25th St, 212-889-0667) offers a saag paneer pizza appetizer on a corn roti crust.

As for the South Americans, Piola (48 E 12th St between Broadway and University Pl, 212-777-7781) makes the Rio de Janeiro, with tomato sauce, chicken, mozzarella and Brazilian cream cheese. Venezuelan-owned Pasita (47 Eighth Ave between Horatio and W 4th Sts, 212-255-3900) tops one pie with ropa vieja (braised beef), Manchego cheese and caramelized onions.

French pizza? Café D’Alsace (1695 Second Ave at 88th St, 212-722-5133) serves a thin-crust Alsatian pie topped with crème fraîche, sliced onions and bacon on a wooden board. The French call it tarte flambée.—Gabriella Gershenson