Best of Cleveland 2017: Museum-Worthy Pizza

John Tomlinson is an artist who paints in the round. Like a postmodern dough master, the owner of Noce Gourmet Pizza has transformed the classic form. Appreciate the Thai Shrimp ($18), which gives Asian food devotees a nice sesame kick, or study the Caribbean ($17), which resembles a Hawaiian pizza, but replaces the tomato sauce with a brushstroke of black bean salsa, and lunchmeat ham with a small sculpture of local Canadian bacon. But the key to this picture, Tomlinson says, is the crust. All good painting starts with a solid canvas. He opts for a New York-style crust with a French baguette consistency, durable enough to support the plentiful toppings. “I look at my pizza dough as a plate, so therefore, I can be artful with the toppings and create special things,” Tomlinson says. “Every pizza comes out looking like a piece of art, but it all starts with the crust.” 125 Main St., Chardon, 440-279-0303; 3365 Richmond Road, Suite 225, Beachwood, 216-508-4125, nocegourmetpizza.com