This pizza isn’t traditional anything. I mean, sure. There’s crust, sauce, cheese and other decorations, so from that standpoint it is, but it stops there. It’s built on a creole sauce made with smoked hog jowl fat—because face bacon makes everything better. Smokey andouille adds a rich sweetness. Hatch green chilis and roasted red peppers bring a mellow elevation without the heat. Artichoke bottoms are just fun, but they totally work. It’s messy, aromatic, spicy, and just a little over the top. Like most good things. I don’t know what to call it besides Creole Pizza, or possibly “Thibideaux”.