If there’s one thing we love, it’s pizza. And if there’s two things we love, it’s pizza and art. Thank god, for Pizza Pavillon. Hosted at a Venetian pizzeria, “Pizza Al Volo”, for the duration of the Venice Biennale #56 Pizza Pavillon is a collaboration between artists and the pizzeria's bakers in order to provide maximum art using minimum cost and effort. The pizzeria will operate normally, but customers and art patrons alike will have a special Pizza Pavilion menu that highlights all participating artists and their pies. 

Some of our favorites pies are below: 

"Bauhaus Pizza" by Anthony Antonellis. Emmenthal, fresh tomato, olives. Image via Pizza Pavilion. . Image 1."Bauhaus Pizza" by Anthony Antonellis. Emmenthal, fresh tomato, olives. Image via Pizza Pavilion.

"The Pizza is Ruined" by Lorna Mills. Any topping + one mistake via Pizza Pavilion. . Image 2."The Pizza is Ruined" by Lorna Mills. Any topping + one mistake via Pizza Pavilion.

"Die Creature" by Alma Alloro. Corn, olive, mozzarella, asparagus, arugula, mushroom, tomato, image via Pizza Pavilion. . Image 3."Die Creature" by Alma Alloro. Corn, olive, mozzarella, asparagus, arugula, mushroom, tomato, image via Pizza Pavilion.

"Black Hole Sun" by Jason Hirata. Anchovies, olives, eggplant, olive oil, parmigiana via Pizza Pavilion. . Image 4."Black Hole Sun" by Jason Hirata. Anchovies, olives, eggplant, olive oil, parmigiana via Pizza Pavilion.

"IRL" by Luc Fuller. Single tomato on plain pizza crust via Pizza Pavilion. . Image 5."IRL" by Luc Fuller. Single tomato on plain pizza crust via Pizza Pavilion.

Beautiful and edible? Sold! Immediately to our bellies. 

Artists on deck for Pizza Pavillon are Alma Alloro, Anthony Antonellis, Rachael Archibald, Kim Asendorf & Ole Fach, Paul Barsch, Dineo Seshee Bopape, Matteo Ceretto Castigliano, Debora Delmar Corp., Jack Fisher, Luc Fuller, Shiyu Goa, Jason Hirata, Tilman Horning & Anselm Ruderisch, Sascha Hundorff, Simona Lamparelli, Lorna Mills, Yorgos Sapountzis, Sydney Shen, and Santiago Taccetti. The artists were limited only by choosing toppings available from the pizzeria’s normal menu, in order to keep “Pizza Al Volvo” running smoothly during the art exhibition.