When you order Pizza Louis XIII from chef Renato Viola, you might have to take out a second mortgage. The whole preparation takes place at your house and includes the presence of a sommelier, a sous chef, and chef Viola himself. The pizza comes with Remy Martin Cognac and Champagne Krug Clos du Mesnil. The creation takes 72 hours to make because the dough is given ample time to rest. It is topped with bufala mozzarella, three types of caviar, lobster from Norway and Cilento, and it is lightly dusted with hand picked grains of pink Australian sea-salt from the Murray River.
Annoyingly, this $12,000 pizza is only eight inches in diameter