Varieties of Pizza Toppings

There are basically two varieties of Pizza bases, the thin and crispy ones and the soft, thicker ones, these are purely a matter of preference, but with the toppings you can let your imagination run wild. One tends to think of the round shape when thinking of Pizza but they can also be made in rectangular baking tins and cut into squares, this is the way Pizza Rustica or Pizza Taglio in the take-away shops of Italy, this Pizza is normally the thick-based variety. There are some official well-known Pizzas, but the beauty of Pizza is that you can have whatever takes your fancy on your Pizza ( a little like a sandwich ). There are some Pizzerias in Italy that have a menu containing up to 500 varieties to choose from. Below we offer you a selection to look at and sample. In Rome a Pizza Napoletana is topped with tomato, mozzarella and anchovies, in Naples the same Pizza is named Pizza Romana, therefore the names of the Pizzas can alter depending whereabouts in Italy you happen to be.

Lazio Style Pizzas :

  • Pizza Romana: tomato, mozzarella, anchovies, oregano, olive oil
  • Pizza Viennese: tomato, mozzarella, German sausage, oregano, olive oil
  • Pizza Capricciosa: mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, olive oil
  • Pizza Quattro Formaggi:  tomatoes, and the cheeses mozzarella, stracchino, fontina and gorgonzola.
  • Pizza Bianca  In Rome, the term pizza bianca refers to a type of bread topped with olive oil, salt and, occasionally herbs, such as sprigs of rosemary.
  • Pizza e Fichi: this is Pizza Bianca with the addition of figs. This is a very Roman style Pizza.
  • Pizza alla Casalinga: consists of a thin layer of dough which is stretched into an oiled, square “Sicilian” pan, topped sparingly with shredded mozzarella, crushed uncooked canned tomatoes, chopped garlic and olive oil, and baked until the top bubbles and the bottom is crisp.

Others :

Pizza con le Verdure: Top with grilled vegetables like eggplant, peppers, zucchini, onions.

Pizza alla Diavola: Top with thinly sliced pepperoni (salamini piccante).

Pizza al Prosciutto:

2-3 ounces finely sliced cooked ham
1/2 cup tomato sauce
4 oz shredded mozzarella.
Spread the tomato sauce, sprinkle the with the mozzarella and ham, drizzle with a few drops olive oil and bake.

Pizza Prosciutto e Funghi:

Finely sliced Champignon mushrooms
1/2 cup tomato sauce
2-3 oz finely sliced ham
4 oz sliced mozzarella.
Spread the tomato sauce, sprinkle the other toppings over it, drizzle with a few drops olive oil and bake.

Pizza Quattro Stagioni: ( four seasons )

1/2 cup tomato sauce
3-4 canned artichoke hearts, quartered
5-6 black olives
1/2 cup finely sliced mushrooms
2 oz finely sliced ham, shredded
4 oz shredded mozzarella.
Spread the tomato and the mozzarella, arrange the other four toppings each in its quarter of the pizza; drizzle with a few drops olive oil and bake.

Pizza al’Amatriciana

Top with Amatriciana sauce (cooked tomatos, bacon, onions, and chilli) a sprinkle of parmesan and a drizzle of olive oil.

Pizza al Puglia

Topped with baked slices of aubergine, provolone, anchovies, basil, tomatoes, black olives and cheese. ( mozzarella or talegio )


There are differences in preparing pizza even among the Sicilian regions of Palermo, Catania, Siracusa and Messina, and they are made according to their culture and traditions. The thick based Pizzas are popular in bakeries throughout Sicily and are sold piping hot in large chunks.

The Sfincione, originated in Palermo. Baked in a rectangular baking tin, and will have the sauce over the toppings instead of under them, as this stops it soaking into the base. Sfincione is a thick Sicilian sheet pizza that uses tomato sauce, anchovies, breadcrumbs and caciocavallo (or other local ) cheese.
Pizzòlu from Siracusa is a round stuffed Pizza.

Scacciata from Catania, has a first layer covered with the local cheese, Tuma, and anchovies and a second layer of dough which is brushed with egg. In the regions around Catania the filling will also include potatoes, sausages, broccoli and tomato sauce.

Calzone also comes from the region of Catania. This type of pizza is is a filling contained inside the dough. Italians will use up left-overs as a filling and add tomatoes and mozzarella, or a local cheese. They are often filled with either meats or fresh vegetables (a favourite being spinach) and mozzarella. Great for taking out on a picnic. Use a Pizza Dough recipe and make your filling ( not too wet or it will burst out from the dough on cooking).

Roll your dough into circles, fill and fold over and seal edges. Bake in a hot oven for around 10 minutes until golden brown and puffed up.

Piduni from Messina is a type of calzone which is filled with the Tuma cheese, tomato, endive and anchovies.

Focaccia alla Messinese, also from Messina, prepared with tomato sauce, tuma cheese, vegetables and anchovies.

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