At San Diego-based Herb & Sea quartered lemon slices mingle with broccolini, fennel, and sausage on one pizza. “We’ve had lemon on pizza since we first opened the restaurant,” Francisco Pieras, executive sous chef, explains. “It’s a great ingredient to play with because you can use lemon preserves, fresh lemon-like we do, or add arugula and dress up the pizza. It adds another level of flavor to the dish.”