Italy, the birthplace of pizza, offers an incredibly diverse range of pizza toppings that vary from region to region. While many around the world are familiar with the classic Margherita, topped with tomato sauce and mozzarella, there are other less-known but equally loved varieties in Italy. In this post I would like to share the most loved pizza toppings among Italian people, so that you can have more inspiration for your next pizza night.
As for the pizza crust, I always use one of my two recipes:
– The YEASTED pizza recipe, made with dry yeast
– The SOURDOUGH pizza recipe, made with sourdough starter
Ingredients for both of them are naturally gluten-free flours only (without gums, no eggs, no dairy).
1. Fresh Tomato and Canned tuna
A less conventional but deeply appreciated topping in coastal regions of Italy is fresh tomato and tuna. This combination brings together the vibrant acidity of ripe tomatoes and the savory richness of tuna, often preserved in olive oil for extra flavor. Tuna adds a light but substantial protein to the pizza, making it a perfect option for seafood lovers. This pizza is refreshing and satisfying, offering a taste of the Mediterranean with every bite.
2. Potatoes and Mortadella
A topping that may surprise those outside of Italy is the combination of potatoes and mortadella. This unique pairing is particularly popular in central and northern Italy. Thinly sliced potatoes are layered on the pizza dough, offering a crispy yet tender texture, while mortadella, a type of Italian sausage made from finely hashed pork, adds a rich, savory depth. The result is a pizza that is both hearty and luxurious.
3. Gorgonzola and Figs
For those with a love for contrasting flavors, the combination of gorgonzola and figs is a match made in heaven. Gorgonzola, a strong, creamy blue cheese, pairs beautifully with the natural sweetness of figs. This topping is a staple in the autumn months when figs are in season, and it perfectly encapsulates the Italian appreciation for balancing savory and sweet flavors.
4. Gorgonzola, Zucchini Blossom, and Anchovies
Another sophisticated topping is gorgonzola, zucchini blossom, and anchovies. Zucchini blossoms are delicate and slightly sweet, providing a lovely contrast to the sharpness of gorgonzola and the salty intensity of anchovies. This combination is popular in Rome and other parts of central Italy, where zucchini blossoms are a prized ingredient in many dishes. The resulting pizza is an explosion of flavors that dance on your palate.
5. Pizza Napoletana with Olives, Anchovies, and Capers
This pizza is called Neapolitan in most parts of Italy, except…Naples of course! However you call it, it’s a classic that highlights the bold flavors of the Mediterranean. Topped with olives, anchovies, and capers, this pizza is salty, briny, and absolutely delicious. Each bite brings a taste of the sea, with the salty anchovies complementing the tangy capers and meaty olives. This pizza is perfect for those who appreciate the stronger, more intense flavors in Italian cuisine.
6. Vegetarian with Grilled Eggplant and Zucchini
Italy is a paradise for vegetarians, with many pizzas celebrating the abundance of fresh vegetables. A favorite is the vegetarian pizza with grilled eggplant and zucchini. The vegetables are often marinated before grilling, enhancing their natural flavors and adding a smoky depth to the pizza. This topping is popular in the summer months when these vegetables are at their peak, and it offers a healthy, satisfying option that doesn’t compromise on taste.
7. Fresh Tomatoes, Grilled Eggplant, and Pecorino Cheese
Taking inspiration from the vegetarian options, another popular topping is fresh tomatoes, grilled eggplant, and Pecorino cheese. Pecorino, a hard, salty cheese made from sheep’s milk, adds a sharp flavor that pairs perfectly with the sweetness of fresh tomatoes and the smokiness of grilled eggplant. This combination is a wonderful example of how regional ingredients can elevate a simple pizza to something extraordinary.
8. Spicy Salame
For those who like a bit of heat, spicy salame is a must-try topping. Known as ‘nduja or Calabrian salame in certain regions, this topping brings a fiery kick to the pizza, balanced by the rich flavor of the cured meat. The spiciness of the salame is often mellowed out by the creamy mozzarella and the acidity of the tomato sauce, creating a harmonious and exciting flavor profile that has won the hearts of many Italians.
Italian pizza is a celebration of the country’s diverse culinary landscape. From the simplicity of fresh tomato and mozzarella to the sophisticated pairing of gorgonzola and figs, these toppings reflect the rich history and regional flavors of Italy. Whether you prefer the bold and briny flavors of a Romana or the sweet and savory combination of gorgonzola and zucchini blossoms, there is a pizza for every palate in Italy.
Let me know in the comments if you will try any of this toppings or if you need any suggestion for your next pizza!
