Photography by Marcus Nilsson

From curry powder to sauce béarnaise, bananas to schwarma, pizza in Sweden is more or less a whole kitchen sink affair.

While the words traditional and Swedish, in a culinary sense, may conjure up visions of herring and potatoes, add the word pizza to the mix and you’ll probably draw a blank. Little known outside the country’s borders (and perhaps for good reason), Swedish pizzerias offer massive pizzamenys, or pizza menus, with hundreds of options, most colored all shades of bizarre. Here, New York based photographer Marcus Nilsson documents slices of Scandinavia’s finest, delivered fresh from Turkish owned Belladonna pizzeria in his native Mälmo. “I’ll eat it once a year, maybe once every other year,” he admits. “I only eat it when I’m hungover, but it’s a good cure for sure. The kebab pizza… it’s a fatty kebab on top of a pizza!” Nilsson allows that the unassuming Vesuvio pie—a combination of canned ham, tomato sauce and cheese—is his favorite in spite of it’s modest appearance. “It doesn’t have a lot of flavor,” he explains, “but some sort of magic reaction happens on there.”

6. MAFFIA: tomato, cheese, artichoke hearts, tuna, shrimp, mussels, mushrooms, ham, capers.
33. PINOCCHIO: tomato, cheese, onion, spicy sausage, shrimp, mushrooms, bacon, egg.
36. KEBABPIZZA: tomato, cheese, kebab meat, fresh tomatoes, onion, lettuce, pepperoncini, garlic sauce.
37. TROPICANA: tomato, cheese, shrimp, banana, pineapple, curry.
38. ACAPULCO: tomato, cheese, beef tenderloin, onion, sauce béarnaise, mushrooms.