Pizza Pal

At The Monica in Tucson, Ariz., a pizzetta gets the Sonoran treatment in the Prickly Pear BBQ Pizzetta, topped with barbecue chicken, mozzarella, pickled onion and cilantro. The prickly pear barbecue sauce layers in subtle sweetness and tang, balancing the smoke and depth of the roasted chicken. It’s a flavor-forward application that hints at the fruit’s range beyond drinks and desserts.

For another savory play, Flancer’s in Gilbert, Ariz., offers a longtime menu favorite: roasted chicken marinated in prickly pear sauce paired with green chile aïoli on a toasted baguette—a build that highlights the fruit’s affinity for bold heat.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.