Super thin crusts made in a wood-fired oven, a generous spread of fresh tomato sauce, creamy buffalo cheese, and fresh toppings- with a pizza this good, who cares what stress means!
A true Italian pizza is more than a dish; it’s a celebration of incredible flavors that explode in your tongue and make you say, “Mmmmm (che buono)!”
The foundation, the sauce, the cheese, the toppings, and, last but not least, the pizza maker, all contribute to the perfection of an authentic Italian pizza.
Once you’ve mastered creating your own pizza dough at home, the real fun begins: trying out all of the different variations. With the base, sauce, and cheese, the romance in a real Italian pizza is brought with the toppings. Thankfully, you have the freedom to experiment with flavors and textures. A typical Italian pizza would only have fresh basil leaves, which, along with the red tomato sauce and white mozzarella cheese, complete the Italian flag’s tri-color. However, for a hint of spiciness, some oregano, and fresh olive oil can be sprinkled, depending on the mood. There are plenty of textures and flavors to experiment with for those with a more adventurous spirit.
Prosciutto San Daniele, Provolone, artichokes, Italian sausage, salami, black olives, anchovies, and, of course, a few strands of fresh basil are some of the true “miracle toppings” for an authentic Italian pizza.
Of course, part of the appeal of pizza is the almost endless variety of topping combinations available, but here are some common topping combinations that are seen in Italy to get you started—and to inspire your own ideas.
This thick, savory topping wraps itself around your tastes, coating them in indulgence and richness. You won’t be sorry you skipped the traditional tomato sauce in favor of this thicker, more flavorful version. Truffle enhances the flavor of any dish instantaneously, and while you’d think something so sophisticated would be prohibitively expensive, it’s surprisingly reasonable in Italy, costing between 9 and 16 euros.
If mozzarella isn’t your thing, try burrata, mozzarella’s sibling. It’s created with mozzarella and cream and is lighter, softer, and more flavourful. The amazing love-child of salad and pizza is a fresh pie topped with this fresh and buttery mozzarella, bursting cherry tomatoes, and arugula. This pizza tastes best with a basil pesto sauce. And here’s a secret, basil pesto in Delhi is quite easily available at affordable prices so now you won’t have to put extra effort into making it at home along with your pizza.
Pizza marinara, like the Margherita pizza, has its origins in Naples. This simple pizza is topped with oregano, garlic, and plain marinara sauce. It’s essentially the same as a Margherita pizza, except without the cheese and basil. Pizza marinara was apparently popular among poor sailors in the 1700s and 1800s and was produced on their ships because the ingredients were easily stored.
- 2 garlic cloves (more or less to taste) garlic, finely chopped or minced
- 1/2 cup tomato sauce or canned tomatoes, diced
- Spread the sauce on the pizza, add the garlic, and drizzle with olive oil before baking.
This super-easy pizza is cheeseless (ideal for vegans or lactose-intolerant people) and maybe topped with oregano. Serve this pizza along with a cheese platter to have your guests ask for the recipe several times.
The Four season pizza with 4 different toppings including Artichokes, Olives, and Ham.
- 1/2 cup tomato sauce (canned tomatoes, diced)
- a quarter-pound of shredded mozzarella
- 5 to 6 black brine-packed olives 3 to 4 canned artichoke hearts, quartered
- 1/2 cup mushrooms, thinly sliced
- 2 oz. shredded finely sliced ham
- grated Parmigiano-Reggiano cheese (optional)
Spread the tomato and mozzarella on the pizza, then arrange the other four toppings in their own quarters; top with grated Parmigiano-Reggiano (if using), drizzle with olive oil, and bake.
Prosciutto and Fresh Arugula
This delicious pizza is essentially a Margherita with a hefty handful of fresh, peppery wild arugula (known as rocket in the United Kingdom) and full pieces of prosciutto added after baking.
- 1/2 cup tomato sauce (canned tomatoes, diced)
- 1 buffalo mozzarella ball, sliced into rounds
- 1 to 2 cups arugula, fresh
- 4 to 5 prosciutto slices
- Spread the tomato sauce on the dough, equally distribute the mozzarella rounds, drizzle with olive oil, and bake. Top with arugula and entire prosciutto slices after baking.
Prosciutto and Mushrooms
Prosciutto is Italy’s go-to meat choice and makes a pizza stand out in flavors.
- 1 cup Champignon mushrooms, thinly sliced
- 2 to 3 ounces finely sliced ham, 1/2 cup tomato sauce or chopped canned tomatoes, and 1/4 pound shredded mozzarella
- Spread the tomato sauce on top, then top with the remaining toppings and a few drops of olive oil before baking.
Eggplant with tomato and mozzarella
Because of the vegetables, this topping feels healthier and tastes just as good. The eggplant melts in your mouth, and its soft, creamy texture elevates the traditional cheese and tomato sauce option while retaining a more traditional flavor. It’s ideal for individuals who wish to branch out from their pizza comfort zone without making significant changes.
Also: Try out CAARA’s Vegan Mozzarella Cheese for a real taste of the Italian cuisine which is, without a doubt, tummy-friendly!
Want to give your homemade gourmet pizza a little extra oomph? This meaty topping has a slight spiciness to it. Every taste will make you want to migrate to Tuscany if you serve it with a creamy white cheese foundation.
If not Tuscan sausages, we here at CAARA, offer another very famous sausage option straight from Italy, i.e. Olive Mortedella.
So don’t limit yourself to the traditional toppings and make your very own!
Here we listed down some very famous pizza toppings from Italy. However, if you’re a pizza enthusiast, do try out our very own selection of Pizza Kits: