“Will you try one when the protein pizzas are ready?” Emese asks, stirring another batch of dough at the Zabola kitchen doorway with one hand. In the other, she’s already holding a slice. “It’s made with cottage cheese and oat flour. Completely gluten-free. And honestly, it’s really good!”
At first, I just stare. Pizza? At Zabola? Hódmezővásárhely’s very first gluten-free protein pizza? That’s not just new—it’s borderline radical. But then again, if any place would do this, it’s here.
“We’re launching it this Saturday. Just a test run. For now, it’s a one-time thing—we’ll see how the guests react.”
So it’s a limited edition. And not just any kind. These protein pizzas come in several flavours: Margherita – the classic everyone loves. Rocket, for something lighter. Tuna, for the more adventurous. And of course, ham and mushroom, because someone always wants that one.
“The weekend menu will revolve entirely around these. The usual dishes are taking a break, so anyone who shows up is definitely coming to taste something new.”
And that’s the key. Zabola has always been about experimenting—but in a way that still feels like home.
Next up: vegan pizza?
Sometimes, you don’t need much to discover something new—just a slice of pizza. Because often, it’s the unfamiliar that ends up feeling just right. And if anyone knows how to pull that off, it’s definitely the team at Zabola.
