Best Pizza Toppings & Pizza Dough Ultimate Guide w/Real Photos

Living in Italy has given me a new perspective on the art of making (and eating🤣) pizza in all its delicious forms. For us, it's the best comfort food of all time, next to pasta (or my Mom and Dad's Southern home cooking)!

And while Luca and I enjoy our local Italian pizzas (including a few regional versions), we make it at home a lot as you'll see from all the pizza photos. Mostly because it's easy, really inexpensive, and 100% meal-prep friendly.

This post shows you how to make restaurant-quality pizza at home!

Whether you have a countertop oven, regular oven, or Ooni pizza oven, you can make seriously great-tasting pizza that rivals your local pizzeria.

How do I know? Because I've done it - and I show you how in this post! In fact, you don't need any type of oven at all to make delicious pizza!

This comprehensive post is a one-stop shop for anyone who wants to make better pizza at home - it's essentially a choose-your-own-adventure for pizza lovers!

Save time by using the "Jump To" links directly below to find exactly what you're looking for, or just keep scrolling to enjoy all the homemade pizza photos🍕🤗.

What to Expect in This Homemade Pizza Guide

This guide includes everything you need to make restaurant-quality pizza at home while saving your family time and money:

• 11 easy pizza dough recipes to fit any lifestyle, skill level, or time constraints, featuring side-by-side comparisons (from classic bread flour, whole wheat, to authentic Italian 00 flour, two no-yeast pizza doughs, and more) for hand-tossed, thin-crust styles, and even fried pizza (with more recipes coming soon).
• 8 Easy Pizza Sauce Recipes for white and red pizzas
• 30+ mouthwatering pizza topping combinations that I actually make (with real pizza 🍕 photos for each one with more photos added regularly).
• 60+ unique, artisanal, classic, and healthy pizza topping ideas and combinations that work.
• Helpful advice on layering techniques to prevent soggy crusts and ensure perfectly cooked toppings
• Pizza Meal prep guidance so you can enjoy pizza even on busy weeknights
• Practical preparation tips for vegetables, meats, cheeses, and other homemade pizza toppings to maximize flavor and texture
• Guidance for dietary preferences with vegetarian, vegan, and gluten-free pizza topping options
• Dessert Pizza ideas for inspiration to round out any pizza night.
• Instructions for hosting a DIY family pizza night or pizza party for kids (with photos).
• Bonus - I've included lots of photos of authentic Italian pizza from our favorite local pizzerias here in Northern Italy, and throughout the rest of the country for even more authentic inspiration. This will show you what real Italian pizza is!

Keep reading to find everything from our favorite toppings to healthy pizza toppings, popular pizza toppings, traditional Italian toppings (found in our local pizzerias and on menus here in Italy), plus all the classics we know and love (think Domino's Pizza, Pizza Hut, or MOD Pizza).

I've even got a few creative pizza toppings to get you out of any pizza rut you may be in (or just to help you use up random odds and ends in your fridge)!

With this guide, you'll never have to search “pizza near me” or look for top pizza deals ever again! Because the best pizza will be coming straight out of your kitchen and your family and friends are gonna love you for it - and so will your pocketbook!

3 Reasons You Should Make Pizza at Home

1. It Saves You Money

For starters, homemade pizza is cheaper, and it really can taste better than your local spot! Most people skip making pizza at home because they think it's too much work, don't think they have the right equipment, or just haven't had good results (yet 😜). From here on, you can skip takeout, dine-in, or delivery!

3. Healthier Higher Quality Toppings

The best part - you get to top it with whatever you want (or need to use up)! This means you can make pizza healthier (low-sodium, low-fat, less cheese, less refined carbs, vegan, gluten-free, etc.) or load it up without paying extra😜!

Having a build-your-own-pizza night is also the best way to get your kids to eat more vegetables (and to use up random vegetables and leftovers from your fridge)!

Anything goes - even carrots 🥕make a tasty healthy pizza topping and are the perfect way to sneak more veggies into your kid's meals.

11 Best Pizza Dough Recipes

Whether you're new to making homemade pizza or you're trying to perfect a better pizza crust, you first need to decide what kind of pizza dough you want to eat before diving into the toppings!

Each pizza dough recipe below is super delicious and easy to make. They've been rigorously tested by yours truly and judged extensively by my favorite in-house (native Italian) taste tester😆, Luca!

Get started by choosing your favorite style of pizza crust from any of the clickable pizza dough recipes below. It's as simple as choosing a dough based on the type of flour you have on hand, your busy schedule, or any dietary restrictions or needs you may have:

1. ↓Italian 00 Flour Pizza Dough (Thin-Crust)

This ultra-fine Italian 00 flour thin crust pizza dough rolls out perfectly for that authentic American-style crispy crust with clean edges and golden-brown finish.

2. ↓Italian 00 Flour Pizza Dough (Hand-Tossed/Thick Crust)

Hand-tossed pizza dough with great elasticity and light texture, creating a classic homemade pizzeria experience with a tender interior and golden-brown crust that isn't dense, hard to chew, or digest!

3. ↓Bread Flour Pizza Dough (For Thick or Thin Crust Pizza)

Bread flour is usually less expensive and easier to find than 00 flour. Which is great news because this high-protein bread flour pizza dough has superior elasticity and chewy texture, creating that authentic pizzeria-style crust with perfect rise and structure for thick or thin-crust pizza!

4. ↓Whole Wheat Pizza Dough (For Thick or Thin Crust Pizza)

This is not your grandma's whole-wheat pizza! This nutrient-rich whole wheat pizza dough with perfect versatility for both thin and thick crusts, offers nutty flavor and hearty texture while maintaining that ideal balance of crispy exterior and tender interior. It's light, crispy, and seriously y'all, it's SO delicious😋!

5. ↓ Healthy Half Whole Wheat & Half Bread Flour Pizza Dough (For Thick or Thin Crust Pizza)

This might be the Goldilocks of pizza dough - half bread flour and half whole grain flour create a pizza dough that's a little healthier and less refined but with big pizza flavor and texture. It has a nice structure from the high protein bread flour with a delicious nutty taste and extra fiber from whole wheat.

Note: This half-and-half pizza dough recipe is featured in the recipe card below

6. ↓Pizza Fritta (Italian Fried Pizza Dough)

Fried Italian pizza is for anyone who loves pillowy, crispy fried dough (of any kind). It's also for anyone who doesn't want to mess with trying to make traditional pizza in an oven! Holy (bleep) this stuff is delicious (maybe even too delicious)!

If you love pizza fritta Napoletana or any authentic Italian fried dough, try this Abruzzese version, and don't look back!

7. ↓St. Louis Style No Yeast Pizza Dough (All-Purpose or 00-Flour)

Short on time? This no-yeast St. Louis-style pizza is one of my favorite thin crust pizza recipes to make because it's the quickest of all pizza dough recipes - and it's so good!

It's like a Domino's style cracker crust pizza, but it's better because you know exactly what's in it, and you can use it to make all kinds of pizza shapes (like heart-shaped pizza for Valentine's or Mother's Day)!

8.↓St. Louis Style No Yeast Whole Wheat Pizza Dough

This no-yeast thin crust whole wheat pizza recipe is so delicious and quick - and your kids won't even know it's healthy when they're scarfing it down with smiles!

9. ↓Pumpkin Focaccia Pizza Dough

Besides my leftover Thanksgiving Turkey Pizza, homemade focaccia pizza makes one of the best seasonal fall pizza recipes! This light and airy Italian bread, makes a great (quick) creative pizza base! Slice it in half, toast it under the broiler on both sides, sauce it, top it, and cook it under the broiler until melty and delicious.

10. ↓Naan Pizza Dough

Naan pizza is the perfect way to use up this leftover homemade flatbread! It's delicious and kids love it. And you can get pizza on the table in less than 15 minutes (which means no fussy kids, no need to employ Chris Voss-like tools of persuasion to get them to eat, and the whole family eats the same thing).

If your kids think pizza has to be round, shape the naan dough into circles instead of the traditional wonky shape when you're making it!

If you want an even healthier option, use this whole wheat naan recipe!

11.↓Authentic Neapolitan Pizza Dough

I'll be posting this recipe with photos and a video soon using my Ooni Volt 12 oven, so check back for details! For now, you can see my attempt at making Neapolitan pizza in our regular home oven.

While it's possible to make a decent homemade Neapolitan pizza in a regular home oven, the texture will never (and I mean never) be the same as the real deal. But if you have an outdoor brick or wood-fired oven, Ooni Volt 12, or another high-temperature pizza oven, you can make outstanding Neapolitan pizza at home!

For authentic Neapolitan pizza, you'll need an oven that reaches 806° to 896°F (430°-480 C°). At this temperature, pizza cooks for just 60 to 90 seconds to achieve the perfect rise and texture associated with authentic Neapolitan pizza.

Note: I'll be testing my Neapolitan dough in my Ooni Volt 12 electric pizza oven and will update this post when I do. Until then, you can see how it bakes up to in our regular home oven at temperatures that only reach 482°F/250°C (with a baking stone that's been preheated for 1 hour). You'll have marginally better results in a home oven that reaches 500-550°F (260-288°C).

Now that you've seen Neapolitan pizza prepared in my regular home oven↑, take a look below at what the Queen of pizzas is really supposed to look and feel like. Crispy, feather-light, totally bendable, airy, and delightfully chewy all at the same time! The pizzas are from one of our favorite Neapolitan pizzerias here in Italy↓!

Best Tomatoes to Use For Pizza & Pizza Sauce

First, let's talk for a minute about tomatoes. Whether you're going the authentic route or the American Pizzeria sauce route, the quality of tomatoes you use will make a difference.

Here in Italy, pizzaioli ("pizza chefs" in Italian) and Italian home cooks don't use thickened or cooked pizza sauces to make pizza like we do in America. They consider using anything besides pure (almost always whole, peeled) tomatoes a sacrilege. Although the rest of the world seems to love a good pizza sauce (including me) 😜. I love and appreciate both styles!

Instead, Italians rely on high-quality whole peeled or crushed tomatoes and a sprinkle of salt. Contrary to what you may have read (just about everywhere online), this includes varieties grown in many different regions of Italy not just the famous San Marzano dell'Agro Sarnese Nocerino DOP Tomatoes from Campagnia.

Without knowing it, you're likely not even eating the real DOP tomatoes anyway - even when the label states otherwise (really)!

What to Buy:

Look for an ingredient list that includes: only tomatoes and/or tomato juice, and sometimes a little added salt. Try to skip any brands with added water, citric acid, sugar, high sodium levels, or other preservatives. Great tomatoes don't need any extras!

Check out the "Why You Shouldn't Use San Marzano DOP Tomatoes" section below for a few facts that may have you reconsidering your next purchase. And BTW, accidentally buying fake DOP's will be the least important of your considerations!

Your homegrown tomatoes↓ also make a perfect Italian pizza sauce!

8 Easy Pizza Sauce Recipes

Crafting the ideal pizza sauce really depends on what kind of pizza you grew up eating. While authentic Italian pizzerias rely on nothing more than quality whole peeled tomatoes and a pinch of salt, American-style sauces often feature a more seasoned and thick approach.

I'll walk you through 8 distinct pizza sauce techniques: the pure Italian method, a classic cooked American-style sauce, my quick flavor-packed shortcut that delivers maximum taste with minimal effort (the Goldilocks approach), and 4 white pizza sauces, plus 1 green one!

These 8 Pizza Sauces offer something for every home pizza maker:

Pizza Sauce #1: (Authentic Italian-Style↑)

Authentic Italian Sauce (Tomatoes + Salt): High-quality whole peeled tomatoes (San Marzano DOP, Mutti, or other quality whole peeled tomatoes) with a pinch of sea salt is all you need for pizza perfection. Often the topped pizza will also be drizzled with extra virgin olive oil right before baking.

Ingredients: High-quality whole peeled tomatoes and sea salt.

Pizza Sauce #2: (Cooked Unfussy American-Style↑)

American-Style Sauce (Thicker & Cooked): Classic Cooked American-Style Pizza Sauce uses your choice of tomato passata or canned tomatoes, garlic, oregano, sea salt, and extra virgin olive oil with a few extra add-ins if you want them (like marjoram, Italian seasoning blend, and sugar)!

Ingredients: Canned tomatoes (or passata), garlic cloves (or powder), oregano (fresh, dried, or both), extra virgin olive oil, and salt.

Pizza Sauce #3: (No-Cook Extra Gusto Style↑)

The Goldilocks Pizza Sauce Approach (Shortcut): This is my favorite way to sauce pizza when I want that quintessential American pizzeria flavor without having to cook the sauce! You get the same great flavor without any of the work.

Ingredients: Simply spread hand-crushed tomatoes (or passata) directly onto the dough, sprinkle with salt and dried (or fresh) oregano, then top with grated Parmigiano-Reggiano (or Parmesan) before adding mozzarella. It's a deliciously simple trick that delivers maximum flavor with minimal effort!

Pizza Sauce #4: (White Sauce - Alfredo↑)

Classic Alfredo Pizza Sauce Base: This is the ultimate creamy white pizza sauce. It's silky, rich, and adds a luxurious texture and flavor that works really well with shrimp, chicken, and vegetable pizza toppings.

Ingredients: (recipe coming soon) My Make-ahead Alfredo Sauce made with unsalted butter, heavy cream (or half and half), grated Parmigiano-Reggiano, finely minced chives, parsley, freshly grated nutmeg, salt and freshly grated black pepper.

Pizza Sauce #5: (White Sauce - Scampi ↑)

Scampi Pizza Sauce OR Hybrid Scampi Red Sauce Approach: Why have pizza sauce limitations when you can use a classic garlicky buttery scampi pizza sauce AND a hint of acidic and sweet tomatoes? This method creates a multi-dimensional flavor profile that keeps every bite interesting and well-balanced. Acidic, rich, and deliciously garlicky!

You can skip the tomato layer and just use the scampi sauce and Parmigiano (along with plenty of mozzarella), but for us, this approach is a little too 'one-note' and flat-tasting. To avoid this with white pizzas, you can squeeze a little fresh lemon juice over the top of the just-baked pizza to help lift the flavor a little!

Ingredients: (recipe coming soon) Homemade Scampi White Pizza Sauce. Made by seasoning melted unsalted butter, with garlic cloves, chives, and parsley, and seasoned with salt.

Pizza Sauce #6,#7,#8: (White Sauce Béchamel Varieties↑)

Béchamel & Flavored Béchamel White Pizza Sauces Approach: These three tasty creamy béchamel variations work really well as a white pizza sauce (and taste even better with a healthy dose of grated Parmesan cheese)! Choose from classic silky béchamel, a vibrant green asparagus version, and a rich, nutty porcini mushroom sauce.

Bonus: Each recipe can be easily adapted to create delicious vegan versions using plant-based butter/oil, and non-dairy milk without relying on expensive vegan cheese alternatives.

Ingredients: Any of these béchamel sauces: Homemade Classic Béchamel, Asparagus Béchamel, or Porcini Béchamel plus 1-2 tablespoons of grated Parmigiano-Reggiano or Parmesan cheese for each pizza.

Top 30+ Best Pizza Toppings of All Time

If you come to our house for pizza, it's pretty much guaranteed at least 3 or 4 of these pizza toppings and combos are going to be on the menu!

And while the dough style we choose varies depending on our mood, time of year, and schedules, these are the go-to toppings we make the most often!

So, without any more delay, here's our list of favorite pizza toppings with real photos:

1. Ultimate Meatlovers Pizza

A carnivore's dream featuring a perfect harmony of premium meats—seasoned ground beef, spicy sausage, crispy pepperoni, and smoky Italian speck (or bacon) —creating an irresistible pizza that redefines the classic meat lover's experience

I'm not gonna lie - this is still one of my favorite pizza toppings! Yes, it's totally indulgent, and no, it's not healthy, but sometimes it's what I'm craving. And it totally satisfies any need for comfort food! I mean, look at it 👀...

Ingredients: Hand-crushed tomatoes (or Pizza sauce), oregano, Grana Padano (or Parmesan), mozzarella cheese, seasoned ground beef, sausage, speck (or bacon), and pepperoni. Ham is also a great addition!

2. Spicy Salame Piccante Pizza (or Ventricina Pizza, or Spianata Pizza)

This is pepperoni pizza on steroids! These bright red, spicy, regional Italian cured meats are what inspired the Italian-American pepperoni salami. Pepperoni is made using a blend of pork and beef, but these three Italian salumi are made from pork only. They're also typically better-tasting, often spicier, and made with much higher-quality ingredients and often without any preservatives beyond salt, clean air, and time.

Like their American counterpart, they develop crispy, edges and release their flavorful oils when baked on top of the cheese. The best part is how they leave drips of red oil on your plate that you can scarpetta with your pizza crust!

Ingredients: Pizza sauce (or hand-crushed tomatoes), mozzarella, Italian salame piccante, spianata, or spicy ventricina slices).

Note 1: The word "peperoni" in Italian, refers to bell peppers. The word "pepperoni" is a playful made-up Italian-American word based on "pepperoni". So if you order a "pizza con peperoni" or "pizza peperoni" in Italy, you'll get a vegetarian pizza consisting of bell peppers (usually red) and mozzarella - no meat!

Note 2: For health (and quality reasons), I prefer to use naturally-cured salami without sulfates, nitrites, or nitrates like our favorite Ventricina makers from Abruzzo or Spianata producers further south in Calabria. If you're a pepperoni pizza lover, go for this major upgrade if you can find it - you won't be sorry!

3. Pepperoni, Mushroom, Olive, and Onion Pizza with Buffalo Mozzarella

We love the spicy salame piccante (Italian "pepperoni") with pioppini mushrooms (or any kind of mushrooms), the briny salty flavor of cured olives in oil like taggiasche olives, and onions with creamy buffalo mozzarella. It's a spicy, meaty, zesty, creamy, umami-packed take on a supreme pizza with delicious flavors all together on one crispy delicious pizza pie!

Ingredients: Pizza sauce (or hand crushed tomatoes), buffalo mozzarella, salame piccante (or pepperoni) mushrooms, cured black and green olives, onions.

4. Margherita Pizza (aka Pizza Margherita or Margherita con Bufula)

This iconic original pizza that started it all, represents the colors of the Italian flag with San Marzano DOP tomatoes, creamy buffalo mozzarella, olive oil, and fresh basil (added post-baking so it doesn't burn).

Like many Italian friends and family, Luca often orders Margherita at new places we try because its simplicity reveals everything about ingredient quality, impasto (dough) perfection, and pizzaiolo skill—there's nowhere to hide imperfections.

In Italy (Naples especially), Pizza Margherita is sacred territory. But no matter what, from North to South everyone insists that the ingredients must be the highest quality for it to truly shine.

The key is to use organic San Marzano dell'Agro Sarnese-Nocerino DOP tomatoes and real DOP buffalo mozzarella whenever possible (as seen in the above two photos↑).

Although, many pizzerias throughout Italy often use "Fior di Latte" (fresh cow's milk mozzarella) for a "regular Margherita pizza" (a pizza without a Neapolitan pizza dough). You then have the option to add buffalo mozzarella as a pizza add-on - (as seen in the photos directly below↓).

This is where the other name "Margherita con Bufala" comes from. You may also notice in the photos, Italians don't actually always add fresh basil!

Ingredients: Hand-crushed San Marzano DOP tomatoes, a pinch of salt, mozzarella di bufula (buffalo mozzarella), a drizzle of extra virgin olive oil, and fresh basil leaves.

5. Supreme Pizza (Biting at the Bits Style)

When we're in the mood for a little bit of everything on pizza, some version of these supreme pizza toppings make it onto the pie! No matter what, it has to have onions, bell peppers (capsicum), and at least 2 meats and 1-2 other vegetables.

This version includes salame piccante (similar to pepperoni), sausage, prosciutto cotto, olives, fresh mushrooms, onions, and bell peppers. Other great supreme toppings include speck, bacon, (or Canadian bacon aka rasher bacon), cubed pancetta, seasoned ground beef, and canned mushrooms.

Ingredients: Pizza sauce (or hand-crushed tomatoes), oregano, grated Grana Padano (or Parmesan), mozzarella, pepperoni, sausage, ham, mushrooms, bell peppers, olives, and onions.

6. Barbecue Chicken Pizza (California Pizza Kitchen Style)

I love this BBQ Chicken pizza! Luca likes it ok as long his slices don't have cilantro on them (not because he doesn't like cilantro, he just doesn't want it on pizza)!

While the original frozen CPK barbecue pizza version doesn't have tomato sauce, I like adding a light layer of hand-crushed tomatoes as the base sauce because it tastes great and keeps the pizza from being overly BBQ'y or too sweet. Also, I've made it without smoked gouda plenty of times and it's still delicious!

Ingredients: Light layer of hand-crushed tomatoes (or Pizza sauce), grated Parmesan, mozzarella cheese, hickory smoked gouda, diced grilled chicken (seasoned with BBQ spice blend, or lightly tossed in BBQ sauce to coat), red onions, a drizzle of BBQ sauce, cilantro (added after baking for best appearance).

SHORTCUT: While the original calls for cooked grilled BBQ seasoned white meat chicken, you can toss diced rotisserie chicken breast with this homemade BBQ spice seasoning or toss it with 1 Tbs of BBQ sauce.

Note: I was really surprised to learn recently that frozen California Pizza Kitchen BBQ Chicken Pizza at grocery stores, is made using a no-yeasted pizza dough!

7. Ultimate Cheeseburger Pizza with Bacon

This is the best Cheeseburger Pizza! It's SO good it's getting its own separate post (coming soon)! This is a pizza for anyone (like us) who's a straight-up cheeseburger lover. This version puts Domino's Cheeseburger pizza to shame! Not only does it use higher quality ingredients, it's got BACON!

I use a quick seasoned ground beef (recipe coming soon), smoky crispy bacon, onion, and a trio of premium cheeses including cheddar! But the secret weapon may just be the homemade dill pickles and a tangy homemade burger sauce.

It's an authentic bacon cheeseburger experience in every single bite. Definitely not just pizza—it's a burger-pizza mashup that actually works!

Ingredients: Hand-crushed tomatoes (or Pizza sauce), oregano, Grana Padano (or Parmesan), mozzarella cheese, cheddar cheese, homemade seasoned ground beef (or vegan equivalent), shallots (or onions), par-cooked bacon, dill pickle slices, and homemade burger sauce drizzle.

8. Hawaiin Pizza (+Spicy Hawaiian Pizza Option)

I never grew up eating Hawaiin pizza and Luca (like most Italians) doesn't like it or understand it😂. This spicy Hawaiian Pizza is a bold twist on the classic combination! Featuring super-sweet fresh pineapple (far superior to canned pineapple), pockets of prosciutto cotto, and fiery jalapeños.

This is the perfect sweet-savory balance that challenges every traditional pizza norm, but tastes great with high-quality ingredients and the right application.

For best results, create bunched pockets of prosciutto cotto rather than thin flat layers. And while these heart-shaped pineapple cutouts are cute, I actually prefer to finely dice them for the best flavor dispersement (a little sweet-savory balance in every bite).

Ingredients: Hand-crushed tomatoes (or Pizza sauce), Grana Padano, mozzarella cheese, prosciutto cotto (or Canadian Bacon, or rasher bacon), fresh sweet pineapple bits (patted completely dry), and fresh jalapeño slices (red or green), optional chives for garnish.

9. Sausage and Onion Pizza

This is my favorite childhood classic pizza topping combo since I was a kid going to Care Bear-themed Pizza Hut Birthday Parties! While I love a good fennel-laced Italian sausage, my go-to sausage topping for pizza is the traditionally seasoned sausage crumbles found in American pizzerias everywhere.

These days I just make homemade sausage pizza topping (recipe coming soon) because it's easy, healthier, and it isn't something I can buy in Italy anyway. You can also use a high-quality store-bought breakfast sausage which is delicious!

Ingredients: Pizza sauce, grated Grana Padano (or Parmesan), mozzarella, par-cooked seasoned pork sausage crumbles (or breakfast sausage), and onion.

10. Capricciosa Pizza

Authentic Capricciosa Pizza is a classic Italian masterpizza😜 featuring marinated artichoke hearts, prosciutto cotto, mushrooms, and prized taggiasche olives from Liguria, creating a flavor-packed slice that showcases Italian pizza deliciousness.

Pro tip: For an authentic Capricciosa, seek out taggiasche olives from Liguria—small, meaty, and deeply flavorful. While I used standard canned black olives here (because I was out of the taggiasche olives at the time), these prized Taggia olives (pronounced tah-jos-cay) are the true secret to an exceptional authentic Capircciosa pizza.

*You'll see the taggiasche olives on various pizzas throughout this post like #19 below - Olive, Onions, and Artichoke Pizza.

Ingredients: Hand-crushed tomatoes (or Pizza sauce), aged Parmigiano-Reggiano cheese (or Parmesan), mozzarella, ham, artichokes, black olives (taggiasche olives are best), and mushrooms.

11. Prosciutto, Arugula & Mushroom Pizza

The best way to get more greens in your diet - put some on pizza🤣! Adding arugula (aka "rucula" or "rocket") is delicious! This gourmet Prosciutto & Arugula Pizza uses aged 30-month Prosciutto di Parma from Emilia-Romagna, fresh arugula, and mushrooms for an authentic Italian pizza.

Ingredients: Hand-crushed tomatoes (or Pizza sauce), Parmigiano-Reggiano (or Parmesan), mozzarella cheese, aged prosciutto crudo, canned mushrooms (in oil) or fresh mushrooms, fresh baby arugula tossed with extra virgin olive oil and added at the last minute before serving.

12. Siciliana Pizza (Sicilian Pizza Topping)

This bold Sicilian-Inspired Pizza topping is an umami flavor bomb of spicy spianata, taggiasche olives, green olives, anchovies, and capers that captures the essence of Sicilian cuisine—not to be confused with the authentic traditional thick-crust Sicilian pizza (thick-crust square or rectangular pizza), but an authentic NE Italian pizzeria's interpretation which we enjoy.

Ingredients: Hand-crushed tomatoes (or Pizza sauce), oregano, Parmigiano-Reggiano, mozzarella cheese, spianata (or pepperoni), green and black olives (taggiasche olives taste the best), anchovies, and capers.

13. Shrimp Alfredo Pizza (Pizza Alfredo con Gamberi)

This homemade seafood pizza featuring creamy alfredo sauce, melted mozzarella, and sweet shrimp transforms classic Italian (American) pasta flavors into a super tasty coastal Alfredo white pizza. It's so good, it'll get its own post! (coming soon)

Ingredients: Homemade Make-ahead Alfredo sauce (recipe coming soon), mozzarella cheese, Argentinian shrimp (or favorite fresh or frozen raw shrimp), chives for garnish.

14. Pepperoni Sausage Onion Pizza

Spicy Meat Lover's Pizza Perfection including spicy pepperoni, sausage, and onions (or shallots) create a classic pizza combination that balances spicy meats with sweet, crunchy onions for an irresistible slice.

Ingredients: Hand-crushed tomatoes (or Pizza sauce), oregano, Grana Padano (or Parmesan), mozzarella cheese, Pepperoni (or salame piccante), Sausage, red onions (or shallots).

15. Mushroom & Onion Pizza

Gourmet Mushroom & Onion Pizza perfection! When I'm in the mood for a lighter pizza topping (or I have a few fresh random mushrooms I need to use up), this is the pizza I'll make.

A lighter pizza with varying mushroom textures work great. From fresh mixed varieties, sautéed cremini or button, crispy deep-fried slices, and seasoned Italian mushrooms each variety creates an earthy, flavor-packed slice. And they pair well with crunchy flavorful onions. With mushroom pizza, you have a lot of options!

Ingredients: Hand-crushed tomatoes (or Pizza sauce), Grana Padano, oregano, mozzarella cheese, fresh or canned mushrooms (or both), a sprinkle of salt, onions, and a drizzle of extra virgin olive oil (optional chives for garnish).

16. Quattro Formaggi (Four Cheese Pizza):

Quattro Formaggi is Pizza Perfection - it's a cheese lover's dream featuring a carefully balanced blend of DOP Italian cheeses. The key is creating depth of flavor with whole milk mozzarella, Parmigiano-Reggiano DOP, Montasio Mezzano DOP, Swiss Emmentaler DOP, and Gorgonzola DOP that can even convert blue cheese skeptics.

(Pro tip: Easily upgrade to a "Sei Formaggi" like in the photo above by adding 6 cheeses!)

Ingredients: Extra virgin olive oil, whole milk mozzarella, buffalo mozzarella aged Parmigiano-Reggiano DOP, Montasio Mezzano DOP, Provolone DOP (or Swiss Emmentaler), and Gorgonzola DOP.

17. Spicy Olive, Onion, and Pepper Pizza

Spicy Olive, Onion, and Pepper Pizza is for anyone who loves olives! Sliced green olives, whole cured black Greek olives (in oil), diced spicy pickled red peppers, and onions create a bold, flavor-packed slice that has it all - umami, briny, salty, sweet, and sour notes with creamy milky mozzarella!

Ingredients: Hand-crushed tomatoes (or Pizza sauce), Grana Padano, mozzarella cheese, cured Greek olives in oil, sliced green olives, and diced spicy pickled red peppers.

18. Breakfast Pizza (Sausage, Bacon & Egg Pizza)

This is Breakfast Pizza Perfection! Ditch the boring routine and transform your weekend mornings with homemade sausage, crispy bacon, and farm-fresh eggs on a pizza that redefines your first meal of the day.

It's the ultimate lazy weekend comfort meal perfect for Saturday or Sunday's when you don't plan on leaving your house (or getting out of your pajamas😜)!

Ingredients: Homemade Pizza sauce, aged Grana Padano (or Parmesan), mozzarella cheese, homemade par-cooked breakfast sausage crumbles (or favorite breakfast sausage), par-cooked bacon, and eggs.

Note: For runner yolks on breakfast pizza, crack them into a bowl and add them to the top of the pizza halfway through the required baking time. You can always turn the broiler function on at the end to help them cook through if needed!

19. Olive Onion and Artichoke Pizza

An authentic Italian artisanal pizza toping that balances the bold flavors of premium meaty taggiasche olives, tender (slightly acidic) cured artichokes in oil, and caramelized onions create a sophisticated topping that tastes amazing (especially in the summer!).

Ingredients: Hand-crushed tomatoes (or Pizza sauce), Grana Padano, oregano, mozzarella cheese, taggiasche olives, artichokes in oil, onions.

20. Sausage and Mushroom Pizza

Craving the ultimate comfort pizza? This classic sausage and mushroom combo is also one of best tasting! Featuring homemade breakfast sausage and paper-thin mushrooms (and occasionally pan-seared seasoned mushrooms or Italian mushrooms in oil). This is easy pizza night magic!

Ingredients: Hand-crushed tomatoes (or Pizza sauce), Grana Padano, oregano, mozzarella cheese, par-cooked sausage crumbles, and paper-thin fresh mushrooms (or mushrooms of your choice).

21. Mushroom Pizza (aka Double Shrooms 🍄)

Why use only fresh or only canned mushrooms when you can have the best of both worlds? Elevate your pizza with a mushroom medley instead. Combine fresh champignon (button) and cremini mushrooms sliced paper-thin on a mandoline, with Italian-seasoned canned mushrooms in oil.

This approach maximizes umami flavor, texture variety, and depth (it also makes the perfect summer pizza)!

Ingredients: Hand-crushed tomatoes (or Pizza sauce), oregano, Grana Padano (or Parmesan), mozzarella cheese, thinly sliced fresh mushrooms, and seasoned mushrooms in oil.

22. Bacon, Pepperoni, Beef, Onion, and Pepper Pizza

Transform your pizza night with the ultimate meat lover's supreme: a hearty, flavor-packed combination of crispy bacon, spicy pepperoni, seasoned ground beef, caramelized onions, and sweet red bell peppers that elevates every bite.

Ingredients: Hand-crushed tomatoes (or Pizza sauce), Grana Padano, mozzarella cheese, par-cooked bacon, spicy pepperoni slices, seasoned ground beef, onions, and red bell peppers.

23. Classic Marinara Pizza (Pizza Marinara)

I'm not sure you can understand how delicious a simple cheese-less pizza can be unless you come to Italy and try it (or find the highest quality ingredients you can, and make it yourself)! For anyone who's looking for the comfort of pizza but without added dairy (or fake cheese alternatives), and lower in calories - this is the pizza for you!

Marinara pizza stands as the ultimate testament to Italian culinary simplicity—a pizza so pure and authentic that it transforms just a few ingredients into pure, sweet, herbaceous, garlicky goodness! This pizza proves that the best flavor comes from quality ingredients, not complexity.

Ingredients: Hand-crushed San Marzano tomatoes (or Pizza sauce), salt, sliced garlic, fresh oregano, extra virgin olive oil.

24. Prosciutto and Mushroom Pizza

Indulge in the ultimate Italian pizza experience with paper-thin prosciutto di Parma and delicate mushrooms melding perfectly with creamy mozzarella. This topping combo creates a melt-in-your-mouth masterpiece that captures the essence of authentic Italian cuisine.

The trick is to top the pizza with high-quality (paper-thin) slices of prosciutto (like prosciutto di Parma, or Prosciutto San Daniele) immediately after the pizza comes out of the oven. This way it melts into the mozzarella and perfumes the pizza with its porky fat as it heats through.

Ingredients: Hand-crushed tomatoes (or Pizza sauce), oregano, Grana Padano (or Parmesan), mozzarella cheese, aged prosciutto di Parma, thinly sliced fresh mushrooms, and seasoned canned mushrooms in oil.

25. Leftover Thanksgiving Turkey Pizza

If you've cooked for the holidays, chances are when it's all over, you're looking for anything but holiday flavored food! Transform your holiday turkey leftovers into a mouthwatering pizza that breaks free from traditional flavors.

For us, a quick homemade turkey supreme pizza is one of the best ways to reimagine Christmas and Thanksgiving turkey. With just a few easy seasonings, zesty red peppers, and caramelized onions you'll have a completely reinvented post-holiday meal that even your kids will happily eat!

Ingredients: Hand-crushed tomatoes (or Pizza sauce), Parmigiano-Reggiano cheese, oregano, mozzarella cheese, chopped or shredded leftover seasoned Thanksgiving turkey, diced spicy pickled red peppers (or bell peppers), and onions. (full recipe coming soon)

26. Lentil Pizza

If you're looking for a healthier protein-packed vegetarian pizza, try this seasoned lentils and onions pizza. This hearty, flavor-rich and fiber-rich topping tastes even better with spicy pepperoncini slices which give it a perfect tangy balance. This is definitely a delicious, unique, and nutritious pizza.

Ingredients: Hand-crushed San Marzano DOP tomatoes (or Pizza sauce), oregano, Grana Padano(or Parmesan), mozzarella cheese, seasoned cooked lentils, onions, and spicy pickled pepperoncini.

27. Shrimp Scampi Pizza (Biting at the Bits Style)

We're not fans of overly 'one-note' flat-tasting pizzas, so our favorite shrimp scampi pizza is built with a layer of of San Marzano tomatoes to add acidity to balance out the garlicky buttery rich scampi sauce and grated cheese. To us, it's seafood pizza perfection and a shrimp pizza we can enjoy all summer long!

Ingredients: Hand-crushed tomatoes (or Pizza sauce), Grana Padano cheese (or Parmesan), buffalo mozzarella, a healthy drizzle of homemade garlic butter and chive scampi sauce, and shrimp.

28. Pepperoni Pizza

The undisputed champion of pizza toppings in America, these spicy cured beef and pork meat circles. The best version features "cup and char" not too thick and not too thin pepperoni that curls up at the edges, creating crispy cups that hold delicious pepperoni oil when baked on top of the cheese.

Ingredients: Pizza sauce (or hand crushed tomatoes), mozzarella, thin pepperoni slices (or even more delicious, Italian salamino piccante, or spianata, or spicy ventricina)

29. Cheese or Extra Cheese Pizza

Mozzarella is the foundation of most pizzas, offering that perfect melt and stretch that gives you that ooey gooey stringy cheese pull. It's a classic pizza topping that everyone from carnivores to vegetarians can eat. Which is why it's a perfect pizza topping choice for office lunches, birthday parties, or anywhere you're feeding a crowd.

Most often pre-shredded, low-moisture part-skim mozzarella is used. But to elevate cheese pizza to a whole new level, use freshly grated whole milk mozzarella and dot the top of the pie with a little DOP buffalo mozzarella (or mini buffalo milk mozzarella bocconcini balls, or fresh cow's milk mozzarella)!

Ingredients: Pizza sauce (or hand-crushed tomatoes), mozzarella, a sprinkle of salt, and a drizzle of extra virgin olive oil for extra flavor

30. Ham Pizza (Italian Prosciutto Cotto)

Also called "rasher bacon", ham gives pizza a salty and sometimes smoky flavor that pairs well with sweet toppings like pineapple in a Hawaiin pizza or pure savory versions like hearty Meatlover's pizza.

Ingredients: Pizza sauce (or hand-crushed tomatoes), Grana Padano, buffalo mozzarella (or regular), and prosciutto cotto.

31. Onion (with Buffalo Mozzarella)

Also called "rasher bacon", ham gives pizza a smoky, salty, sweet flavor that pairs well with sweet toppings like pineapple in a Hawaiin pizza, or pure savory versions like hearty Meatlover's pizza.

Ingredients: Pizza sauce (or hand-crushed tomatoes), buffalo mozzarella (or regular), and onions.

32. Olive Pizza

Contributing briny, salty notes that cut through rich cheese and add Mediterranean authenticity, premium meaty black taggiasche olives are the tastiest. But you'll more commonly find canned black olives used in America.

Ingredients: Pizza sauce (or hand crushed tomatoes), mozzarella, and olives.

33. Italian Sausage Pizza

Aromatic garlic and fennel-infused Italian sausage (especially hot Italian sausage) pizza toppings add a savory, porky, pungent goodness to pizza pies everywhere! It makes for a hearty pizza and pairs well with onions, bell peppers, fire-roasted red peppers, roasted red peppers, and pepperoncini (or hot pickled banana peppers).

Ingredients: Pizza sauce, mozzarella, par-cooked hot (or sweet) Italian sausage removed from its casing, peppers, and onions.

34. Bacon

Providing smoky, crispy indulgence, bacon is typically paired with both savory and sweet ingredients instead of eaten as the sole topping. Be sure to only par-cook the bacon (as seen in the above photo) as it will finish cooking on the pizza as it bakes. If you cook the bacon until fully crispy, it'll be overcooked on the final pizza.

Ingredients: Pizza sauce (or hand-crushed tomatoes), oregano, Parmesan, mozzarella, and par-cooked bacon (torn into 1-inch pieces).

35. Bell Peppers

Providing sweet crunch, vibrant color, and a fresh element that balances richer toppings, bell peppers are delicious on pizza! Finely diced or paper thin slices of bell peppers both work great on pizza. Blot them completely dry before topping your pizza to help avoid a watery pizza.

Ingredients: Pizza sauce (or hand-crushed tomatoes), oregano, Parmesan, mozzarella, and bell peppers.

11 Unique & Unconventional Pizza Toppings

For the adventurous pizza maker, these unexpected combinations actually work based on my kitchen experiments:

1. Fresh Mozzarella (Fior di latte): Creamy and mild, cow's milk mozzarella creates those classic dots of gooey cheese. Drain well before using to prevent excess moisture.
2. Buffalo Mozzarella (Mozzarella di Bufula DOP): Every pizzeria I've been to here in Italy (and definitely in Naples), have buffalo mozzarella for authentic pizza Margherita, or as one of the pizza add-ons you can pay extra for.
3. Whole Milk Mozzarella: My preferred staple cheese for homemade pizza for it's rich flavor and super melty qualities. I buy blocks and grate it myself because it melts better and doesn't include anti-caking agents.
4. Low-Moisture Mozzarella: The American pizza staple, great for even melting and less water content but it's not as flavorful, rich, or melty as whole milk mozzarella. I prefer to grate it myself rather than using pre-shredded for better melt. FYI, it browns more than whole milk mozzarella.
5. Provolone: Adds a slightly sharper flavor than mozzarella while still melting beautifully. Works well mixed with mozzarella for depth of flavor. And you can use choose between "provolone dolce" (sweet provolone), "provolone affumicato" (smoked provolone), and "Provolone Piccante Valpadana DOP" (spicy provolone from Valpadana).
6. Parmigiano-Reggiano, Grana Padano, or American Parmesan: Use in conjunction with other cheeses for a salty, nutty accent. Always use freshly grated aged cheeses when you can because it melts better, is higher quality, and doesn't have anti-caking agents.
7. Pecorino Romano: Sharper and wilder tasting than Parmigiano-Reggiano, Grana Padano or Parmesan, adding robust flavor. A little goes a long way, so use sparingly.
8. Ricotta: Dollop sweet ricotta on in small amounts for creamy pockets before or after the pizza bakes (like the Italians do it). Mix it with fresh herbs, a pinch of salt, and lemon zest for extra flavor.
9. Ricotta Salata: Drier, saltier, and more crumbly than regular sweet ricotto (think Mexican Cotija cheese'ish). IT pairs well in sweet and savory pizzas.
10. Goat Cheese: Like the distinctive Humboldt Fog goat cheese with a tangy, creamy texture and subtle ash layer, brings an artisanal, gourmet flavor to pizzas, perfect for elevated vegetarian and white pizza styles. Adds creaminess that pairs well with vegetables, figs, and honey. Break into small pieces for even distribution.
11. Squacquerone di Romagna DOP: A fresh cow's milk cheese thats sweet, with a somewhat salty and sourish flavour due to the brine, a light herbaceous aftertaste and a milky aroma and pairs well with things you'd typically pair with goat cheese.
12. Gorgonzola DOP, Blu di Bufala (Buffalo Milk Blue Cheese), Maytag Blue Cheese): Use sparingly for punchy flavor and mix with other cheeses. Pairs wonderfully with sweet toppings like pears or figs or in a Quattro Formaggie pizza.
13. Fontina: Excellent melter with a nutty flavor. This is a staple in the Val d'Aosta region and makes for a fantastic white pizza cheese.
14. Taleggio: Aromatic Italian cheese with a soft and creamy texture that melts beautifully with an intense and slightly spicy pungent flavor. Pairs well with mushrooms, truffle, and radicchio.
15. Burrata: Add immediately after baking for a luxurious finish. The creamy center creates a natural sauce when broken open into chunks.
16. Feta: Doesn't melt but adds a really nice salty brightness. Great with Mediterranean toppings like olives and red onion and arugula.
17. Colby-Jack: Colby jack provides a smooth melting quality with a mild, slightly tangy flavor, offering more complexity than plain mozzarella while maintaining an easy-to-melt consistency perfect for pizza if you're not a mozzarella fan.
18. Monterey Jack: Monterey jack melts smoothly with a mild, buttery flavor, making it the perfect cheese for Mexican-inspired and taco pizzas, adding creamy texture without overpowering bold spices and toppings.
19. Cheddar: Sharp cheddar or mild cheddar delivers bold, tangy flavor and great meltability, particularly ideal for cheeseburger-style pizzas when combined with mozzarella, adding a rich, distinctive taste that complements meat toppings.
20. Gouda/Smoked Gouda: Gouda offers a rich, slightly sweet flavor with exceptional melting properties, ideal for recreating my copycat California Pizza Kitchen barbecue chicken pizza with its deep, complex taste profile.

12 Best Meat Lovers Pizza Topping Ideas

Meat toppings add rich, savory depth to your pizza. If you need even more inspiration for your next Meat Lover's masterpiece, here are the best meat topping ideas with photos and how to prepare each one for a perfect pizza:

1. Pepperoni: Look for natural-casing pepperoni for the best "cup and char" effect. Slice ⅛ inch thick – any thinner and it will burn, any thicker and it won't crisp properly.
2. Breakfast Sausage or Italian Sausage: Remove from casing and partially cook before adding to pizza in small chunks (not slices) for better texture and flavor. Crumble it into irregular pieces to create more textural contrast.
3. Bacon: Pre-cook until just before fully crisp, as it will continue cooking on the pizza. Roughly chop into 1-inch pieces for more even distribution and better bite experience.
4. Prosciutto: Add BEFORE baking for a crispy bacon-like topping or AFTER baking (how Italians eat it) to preserve its delicate texture and flavor. The residual heat from the pizza will warm it just enough.
5. Ham or Canadian Bacon: Dice into small cubes or have it shaved into ultra-thin slices for better texture and flavor distribution. I often use prosciutto cotto (Italian cooked ham) which is served almost paper-thin and it's perfect for pizza.
6. Ground Beef: Pre-cook with or without Italian seasoning and drain well to prevent greasiness. I like to add a splash of Worcestershire sauce for depth.
7. Chicken: Use pre-cooked, shredded or diced homemade or rotisserie chicken, then toss with a complementary sauce like BBQ or buffalo (or seasoned with homemade BBQ spice rub) if desired. Chicken thigh meat will stay more tender and juicy, but I've used every part of the chicken, especially for the copycat California Pizza Kitchen BBQ chicken pizza.
8. Pancetta Dolci or Pancetta Affumicata (sweet or smoked pancetta): Dice and render slightly before using as a topping for concentrated flavor without excess grease. This tastes great on a supreme or combination pizza!
9. Salami: A less spicy alternative to pepperoni, slice thinly and distribute evenly. Different regions in Italy use different varieties – try veneto or finocchiona for something special.
10. 'Nduja: This spreadable spicy sausage from Calabria can be dolloped in small amounts for bursts of intense flavor. A little goes a long way! But this is one of my favorite pizza toppings! (check out the flaming pizza above that shows how spicy it can get!)
11. Speck di Asiago or Speck di Tirol: Two smoky cured proscuitti (the first a specialty from Asiago and the second from the Sud-Tirol region of Italy). It's sliced almost paper thin as all Italian prosciutto and salumi here are, but with a taste different but similar to smoky bacon. Both are different than American bacon because the wood and aromatics use to smoke and cure these meats are completely different, but similar enough. Add BEFORE baking for a crispy bacon-like topping or AFTER baking to preserve its delicate texture and flavor (how Italians eat it). The residual heat from the pizza will warm it just enough.
12. Mortadella di Bologna: Delicious, thin slices of delicate mortadella added to pizza post-bake is traditional and delicious! But, if you're looking for a more (USA) Southern-style pizza, add it before the pizza bakes for the best fried Bologna pizza of your life (sorry in advance to all of my Italian friends, I hope we can still be friends 😜❤️)!

15 Best Vegetarian Pizza Topping Ideas

Vegetable toppings add freshness, color, and nutrition to your pizza. They often overlap with vegan pizza toppings which you'll see in the next section. Here's how to use them effectively based on my experiences cooking vegetable-forward pizzas:

1. Cheese: Mozzarella (any kind goes, but buffalo and hand-grated whole milk mozzarella combo rains supreme!). See the list of other cheeses above that are perfect for pizza toppings.
2. Mushrooms: Slice paper thin for even cooking or sauté them briefly with a touch of garlic to remove excess moisture and enhance the flavor. Mix varieties like button, cremini, shiitake, pioppini, and oyster for complexity.
3. Bell Peppers: Sliced paper thin or diced really small and patted dry before topping the pizza for even cooking and preventing pools of water from collecting on top of your pizza. You can also roast them separately for a sweeter, more complex flavor. I love using a mix of colors for visual appeal.
4. Onions/Shallots/Leeks: I slice my onions paper-thin using a mandoline so they can crisp up and meld better into the rest of the ingredients. For a milder, sweeter flavor, consider caramelizing onions before adding to pizza.
5. Olives/Tapenade/Olive Paté: My favorites are large pitted oil-cured black or green olives which add a briny salty umami flavor. Slice them in half, or add them whole for a beautiful presentation. Or use canned sliced regular olives which are also delicious and bite-sized. But pockets of tapenade or olive paté are also delicious!
6. Artichoke Hearts: I prefer artichoke hearts marinated in oil (drained well), roughly chopped, or the petals pulled apart. The marinade adds a depth of flavor you won't get from plain canned varieties. Grilled artichoke hearts also add great flavor! You can't go wrong with either option.
7. Spinach: Fresh spinach can be added as is, but for less moisture, briefly sauté with a little EVOO and garlic and drain well. In Italy, spinach is most often paired with ricotta for a creamy-veggie combo.
8. Sun-Dried Tomatoes: Chop and use sparingly as their flavor is concentrated. I find oil-packed varieties work better than dry ones for pizza and my favorite sundried tomatoes are cherry tomatoes which I keep as a pantry staple.
9. Roasted Garlic/Fried Garlic Cloves: Whole roasted garlic cloves add sweet, mellow flavor without the harshness of raw garlic. I like to add a little EVOO to them and smash them into a paste then spread it onto the pizza dough before adding sauce.You can also pinch off little pieces and dollop the tops of your pizza with it just before baking. If you don't have the time to roast whole garlic heads, fry a few whole garlic cloves until golden brown which are delicious (and also taste better than raw garlic on pizza, IMO).
10. Broccoli: Blanch small florets briefly and pat them dry before adding to ensure they cook through. I actually prefer to quickly pan-sear them with olive oil, garlic, and red pepper flakes for even more flavor (which also removes some of the water) before adding to the pizza.
11. Fresh Tomatoes: Slice in half, remove the pulp and seeds, slice thinly, and drain on paper towels before using. Or use halved grape or cherry tomatoes (ultra sweet datterini are my favorite variety here in Italy). In summer, use sweet heirloom varieties for the best color and flavor.
12. Arugula: Add after baking for a peppery, fresh finish. Toss with a bit of olive oil first for extra flavor. You can also squeeze a little lemon juice on it as well.
13. Zucchini: You have a few options when adding zucchini to pizza. You can slice them paper thin when adding them raw to pizza. You can even consider salting then straining them to draw out excess moisture before using. I use a mandoline which works perfectly.You can shallow or deep fry them first which is SO delicious. You can slice them and pan sear them in a little EVOO (healthier than shallow or deep fry method) which is also delicious! Or, make a zucchini crema to dollop on top of the pizza (one of our local pizzerias does this) which is healthy but not as flavorful as the pan seared and fried methods.
14. Cauliflower: Spicy Oven Roasted Parmesan Cauliflower adds a hearty flavorful pizza topping that even meat lovers enjoy! Or, pan-seared purple cauliflower makes and excellent topping.
15. Butternut Squash: Roasted Parmesan butternut squash has even more flavor than just regular salt, pepper and olive oil roasted squash. Dice it, or make matchsticks for a stunning presentation (also, this pairs well with roasted cauliflower)

Best Vegan Pizza Topping Ideas

Crafting mouthwatering vegan pizza is an art of layering bold flavors and textures without animal products. Much of what you'll find in the Vegetarian Pizza toppings section above can also be used for vegan pizzas with a few exceptions.

These topping ideas are drawn from my experience working with clients whose diets consisted of clean-eating solutions that were sometimes not only vegan but also gluten-free, and organic all rolled into one.

Here are the best vegan pizza topping options that anyone can use to make better animal-free pizza:

1. Vegan Cheese:

Vegan cheese has come a long way (in taste and texture) since it first showed up in grocery stores. For the best plant-based mozzarella, I recommend using Miyoko's Liquid Vegan Pizza Mozzarella, Miyoko's Organic Cashew Milk Mozzarella, Parmela Creamery Plant-Based Mozzarella, or your favorite brand. You can also make your own cashew-based cheese if these options aren't available to you.

2. Plant-Based Proteins:

Crumbled seasoned tempeh, tofu, seitan, or meat substitutes like Beyond® or Impossible® mince, sausage, or chicken all work great.

For a beefy meatless pizza topping use my "Extra-Beefy" Seasoned Beyond Mince recipe that I use to make burgers taste more like real beef. Or use Beyond Sausage crumbles or Impossible® mince. Season the "meat" with a little extra virgin olive oil to add fat and/or add Italian herbs for more flavor.

For a taco-beef flavored meatless pizza topping, use my extra beefy meatless taco meat recipe and add a few fire-roasted bell peppers and caramelized onions for even more delicious Mexican flavor!

For a pork sausage-flavored meatless pizza topping, add my homemade BBQ seasoning blend for a smoky meaty flavor. Or for a breakfast sausage-inspired pork pizza topping, add onion powder and rubbed sage and/or poultry seasoning.

For a Vegan BBQ Grilled Chicken California Pizza Kitchen Style pizza, season fake chicken patties with the BBQ seasoning above and pan-sear or grill them. Then use this "meat" along with fake mozzarella.

3. Nutritional Yeast:

Nutritional yeast adds a naturally low-sodium umami sort of cheesy flavor. Sprinkle it directly onto the sauce or sprinkle it on top of the vegan mozzarella, or both!

It's great for anyone looking for a low-sodium pizza recipe. You can also mix it with breadcrumbs, and a drizzle of olive oil, for a crispy, cheesy-like topping.

4. Seasoned Chickpeas or Falafel:

Roasted chickpeas with spices for protein and crunch are delicious. Toss with olive oil, paprika, oregano, and garlic powder before roasting. Or add small falafel balls to the top of your pizza for a protein-packed pie with great texture.

5. Herb Oils:

Basil, rosemary, or garlic-infused oils for finishing add aroma and richness. Drizzle just before serving.

Top 10 Gourmet Pizza Toppings Ideas

Ok, these homemade pizza toppings are a little 'fancier' and not for everyone. Each combination is inspired by high-end pizzerias I've eaten at from NYC to Chengdu, and Italy's various regions:

1. Fig, Prosciutto, and Arugula: Sweet figs, salty prosciutto, and peppery arugula with a drizzle of aged balsamic vinegar.
2. Truffle and Wild Mushroom: Assorted wild mushrooms with shaved truffles (or high-quality truffle oil) and a pinch of truffle salt are delicious. Use a white sauce base to let the earthy flavors shine through.
3. Butternut Squash, Sage, and Goat Cheese: Roasted squash with crispy sage leaves, and a few small pinches of herbed goat cheese makes a delicious fall pizza topping! The sweetness, tangy, and herbaceous notes create a perfect balance. You can add a light drizzle of raw honey after it comes out of the oven.
4. Smoked Salmon and Dill: On a white sauce base (even alfredo sauce) with capers, red onion, and chives. Add the salmon and chives after baking for the most delicate pizza.
5. Pear and Gorgonzola: Sweet firm pears with tangy blue cheese and walnuts. This classic pairing works beautifully (even with a drizzle of honey). Make sure the pears are not overly ripe. You want firm just-ripe pears.
6. Potato and Rosemary: Thinly sliced potatoes with fresh rosemary and flaky sea salt (I like to use Maldon sea salt) and a drizzle of extra virgin olive oil. This Roman specialty topping is deceptively simple yet really satisfying. There's no need to cook the potatoes first as long as they're cut super thin. But it's good practice to soak the slices in salt water to remove some of their starch, then pat them completely dry before topping the pizza. Not necessary, but do it if you have time.
7. Burrata with Fresh, Roasted, or Sun Dried Cherry Tomatoes: Add burrata after baking for an unmatched creamy topping. Pair it with multicolored fresh, roasted, or even sun-dried cherry tomatoes (which taste amazing) for even more visual appeal.
8. Duck Confit: Shredded duck confit with caramelized onions and sliced spicy (or mild) pepperoncini (or pickled giardienera) creates a luxurious pizza with complex naturally sweet, sour, savory, and spicy flavors.
9. Speck, Apple, and Honey: Sweet and savory contrast with a touch of heat from black pepper. A combination I picked up in the Alto Adige region of Italy.
10. Carbonara (see photo below): Carbonara pizza (Neapoltan Pizza Carbonar) with a white base, buffalo mozzarella, slices of crispy guanciale (or pancetta) with a creamy egg and pecorino Romano cheese mixture drizzled over the top.

Seasonal Pizza Topping Ideas

Embrace seasonal ingredients for the freshest, most flavorful vegetarian pizzas. In Italy, most of our local pizzerias will offer a "quattro stagione" pizza (pizza with 4 seasonal vegetables on it), or a complete "Pizze Stagione" section (Seasonal Pizzas) to choose from.

• Spring: Asparagus, peas, fava beans, spring onions, and fresh herbs. Try shaved asparagus with lemon zest and pecorino for a celebration of spring.
• Summer: Fresh grape tomato halves, zucchini, eggplant, and corn. Summer is the perfect time for a caprese-inspired pizza with heirloom tomatoes and fresh basil.
• Fall: Butternut squash, mushrooms, figs, apples, and sage. My favorite autumn pizza features roasted squash, caramelized onions, and crispy sage leaves.
• Winter: Potato, caramelized onions, kale, Brussels sprouts, and preserved ingredients. Winter calls for hearty toppings like a potato and rosemary pizza that's both filling and comforting.

Top 10 Pizza Sauce Alternatives

While traditional tomatoes and tomato-based pizza sauces are classic, exploring alternative bases can change up your pizza experience! You've seen the béchamel and Alfredo sauces above, but here is the comprehensive list of our favorite alternatives:

1. White Sauce: Classic Béchamel, Alfredo sauce, or garlic butter Scampi sauce, create a creamy foundation perfect for delicate toppings like seafood or vegetables. And if you're vegan, you can sub non-dairy milk and butter to make the béchamel sauce. You can use Asparagus Béchamel or Porcini Béchamel as well and then pair it with these same vegetable toppings.
2. Olive Oil & Garlic: Simple but effective, brushed directly on the dough with minced garlic. This lets the toppings shine and is traditional in many parts of Italy.
3. Pesto: Basil, spinach, arugula, kale or sun-dried tomato pesto adds herbal richness. I particularly love pesto with thinly sliced potato and blanched and sautéed green beans for a Ligurian-inspired pizza.
4. BBQ Sauce: While you can technically use barbecue sauce as the base pizza sauce, I actually prefer to still use a thin layer of hand crushed tomatoes as the base. Then I drizzle the BBQ sauce over the mozzarella so the pizza isn't too sweet or cloying. Either way, BBQ sauce pairs perfectly with chicken, red onions, and cilantro (like Wolfgang Puck's famous California Pizza Kitchen version above). If you use BBQ sauce as the base, use it sparingly, or choose a sauce that's not too sweet (like one of my favorites, Dreamland BBQ Sauce) for the best balance.
5. Buffalo Sauce: A spicy kick that pairs well with roasted cauliflower or, turkey, chicken, and blue cheese. Drizzle with ranch (or blue cheese) dressing after baking for the complete experience.
6. Hummus: Creates a creamy Middle Eastern-inspired base. I love topping this with roasted vegetables and za'atar spice.
7. Fig Jam: A sweet base that pairs well with prosciutto, ham, blue cheese, goat cheese, or brie for a sophisticated flavor profile.
8. Tapenade and EVOO: A black or green olive spread that brings concentrated Mediterranean flavors and saltiness that pairs well with sweet creamy fresh mozzarella.
9. Muhammara: Roasted red pepper and walnut spread for a Middle Eastern twist with beautiful color and complex flavor.
10. Romesco: Spanish pepper and nut sauce for a robust foundation that complements grilled vegetables and seafood.

The Art of Layering Pizzas & Toppings

Proper layering is crucial for a perfectly cooked pizza. After years of pizza-making here's my ideal order for layering pizzas that I've found works best. But by all means, if you have a routine or layering method that works for you, use it. This guide is solely here for anyone new to pizza making or who wants pizza topping inspiration🤗.

Step 1. Base Layer (Tomatoes or Pizza Sauce):

When creating your pizza, first decide between a white or red sauce base. If choosing red, you can opt for:

• Authentic Italian method using DOP San Marzano tomatoes plus a little salt. But I've also found that Mutti tomato passata and canned crushed or finely diced tomatoes all make a delicious and cheaper option than San Marzano tomatoes.
• Classic American-style thicker homemade pizza sauce is also delicious. You can use store-bought, but I highly recommend making your own because it's cheaper and tastes better in most cases.

Quality Matters: For the best pizza sauce base, use tomatoes that only contain tomatoes and tomato juice, zero to very little salt, and no citric acid, sugar, or other preservatives when possible. The Casa Marrazzo DOP tomatoes above have just 2 ingredients: San Marzano tomatoes and tomato juice.

Since Italian pizzas use hand-crushed canned tomatoes, which are naturally more watery compared to cooked (reduced) American pizza sauces, Italian pizzaioli use a much thinner layer of sauce.

The Italian sauce rule is: You should still be able to see the dough through the sauce. It's practical because it keeps the tomatoes from bubbling over the edge of the cornichone and creating a mess.

Spread the crushed tomatoes thinly over the pizza dough, leaving a small border for the crust, and sprinkle it with a little salt. When using thicker cooked pizza sauces, you can add a little more of it because the border helps keep it from spreading as much. Or sauce it all the way to the edges for traditional deep-dish Chicago and Detroit-style pizzas.

Note: For specialty pizzas, you can use Alfredo sauce, garlic-butter sauce, pesto, BBQ sauce, and more, as alternatives for the pizza base (*see the Pizza Sauce Alternatives section below for more ideas).

Step 2. (Optional) Cheese Layer #1 (for extra flavor)

This is one of my top secrets for making homemade pizza taste better! Sprinkle about 1 tablespoon of aged (24-30 month) grated Parmigiano-Reggiano cheese (or Grana Padano, or American Parmesan) evenly over the top of the sauce. This adds so much extra flavor to homemade pizza no matter what type of tomatoes or pizza sauce you use!

My next secret for adding that pizzeria taste to homemade pizza - adding dried or fresh oregano right after the grated cheese. It will make any pizza have more "gusto" (flavor). Luca's a huge fan and he notices the difference now if I don't use it!

Step. 3 Cheese Layer #2 (Mozzarella Cheese or blend of cheeses):

Now it's time to add the melty ooey-gooey mozzarella or a mix of mozzarella and other cheeses. It's best to grate your own because it melts better and doesn't have anti-caking agents (like corn starch) in it. Use vegan cheese for animal-free pizzas.

I generally use whole milk mozzarella bricks, fresh cow's milk mozzarella balls (fior di latte), buffalo mozzarella balls (mozzarella di bufula DOP), or a blend of these cheeses. Occasionally, I'll even throw on a little creamy burrata after it comes out of the oven.

You can use part-skim mozzarella which has less moisture and browns more easily. But to us, whole milk tastes better. It also melts better because of the higher fat content which creates a richer flavor. You can dice, shred, tear, or grate the mozzarella (as seen in the above photos), but check out the pro tip below before you get started.

Pro tip for pizza perfection: Prevent watery pizza by cutting fresh mozzarella balls into ¾ or ½-inch chunks, cubes, or thicker matchsticks. You can also use larger torn or sliced pieces. Professional pizza chefs use this moisture control technique to ensure a crispy crust and perfectly melted cheese every time.

The science behind this is simple: Fresh mozzarella's high moisture content means smaller pieces release more water during baking, creating steam that prevents the crust from crisping which can lead to a soggy pizza bottom and a watery topping.

Step 4. Meats or Vegetable Toppings (That Need Cooking and Crisping up):

Next, add items like meats, then sliced garlic, thinly sliced fresh, par-cooked, or cured vegetables, that benefit from the full cooking time.

Place ingredients evenly across the pizza, avoiding clumping which can create soggy spots. If using cured vegetables in oil or brine, be sure to drain them well before adding them to the pizza.

You can also strategically place more delicate pizza toppings like sliced garlic, under some of the meat or vegetables if your oven tends to burn these types of toppings.

Step 5. Post-Bake Toppings/Pizza Add-Ons:

Fresh herbs like basil or greens like arugula, and finishing oils (like truffle oil) should be added after baking to preserve their delicate flavors and textures. But other items can be added before or after the pizza bakes depending on your preferences.

For most Italians, adding something like an aged prosciutto di Parma or speck to the pizza before it bakes is a culinary crime. But I've tried it all, and it's delicious. And I have no shame in eating delicious things. So, if you care more about flavor than authenticity, add that speck BEFORE you bake the pizza↓😜 and thank me later!

How to Prepare Vegetables for Pizza

The biggest challenge with vegetable toppings is managing moisture to prevent soggy pizza. These professional techniques will ensure perfect results:

• For watery vegetables (zucchini, eggplant, mushrooms): You have a couple of options here. My favorite is using a mandoline slicer to cut vegetables paper-thin which allows for much of the moisture to evaporate as it bakes. You can also salt the vegetables and leave them in a colander for 15-30 minutes to release their moisture. Then squeeze out excess moisture and pat dry or briefly pre-cook in a hot skillet. This simple step will save pizza from any sogginess.
• For leafy greens (spinach, kale): Sauté briefly with a touch of garlic, then drain and cool before adding to pizza. This concentrates flavor while removing water.
• For dense vegetables (broccoli, cauliflower, romanesco): Blanch or steam just until tender, then cool completely and dry thoroughly. You can slice the florets in half or use as is. This ensures they'll cook through without releasing steam onto your pizza.
• For onions and peppers: You can use sautéed, roasted, or caramelized onions and bell peppers which adds sweetness that balances their sharpness. But if you're like me and more often prefer the flavor of these two fresh vegetables added to pizza, finely dice them or use a mandoline to slice them paper then, and pat them dry before using.
• For delicate herbs (basil, cilantro, parsley): Add after baking to preserve color and flavor. The residual heat will warm them just enough to release their aroma.
• For woodsy herbs (oregano, rosemary, thyme, marjoram): I like to add fresh or dried oregano directly after my sauce is applied and before I add the grated Grana Padano or other hard cheese). This way it flavors the pizza but it doesn't turn black. For fresh rosemary, I like to sauté it with EVOO and then sprinkle it on pizza as it comes out of the oven.
• Slicing thickness: Cut vegetables thinly and uniformly so they cook evenly during the short baking time. A mandoline is your best friend for consistent results.

Equipment

• Benriner Mandoline or Sharp knife for uniform slicing of toppings
• Cutting board
• Cheese grater for hand-grating hard cheeses and block mozzarella
• Clean kitchen towel or paper towels for patting dry watery ingredients
• Small bowls or a large platter for organizing toppings before assembly
• Rolling pin (especially useful for thin-crust and St. Louis Style pizzas)
• Pizza stone or steel (preheated for 45 minutes to 1 hour for best cooking results and crispy crust in a regular home oven) OR bake directly in an outdoor Pizza oven or Ooni Electric Volt 12
• Pizza peel (for transferring pizza to the oven without disturbing toppings) - if you don't own a peel, check out my easy DIY solution in this post over here)
• Pizza turner (typically this isn't necessary when baking pizza on a stone or steel in a regular oven, but in an Ooni oven or other type of brick pizza oven, you need one to turn the pizza periodically to ensure even cooking
• Pizza Cutter/Pizza Wheel (if you don't own a pizza wheel, just use a chef's knife or kitchen shears)

Pizza Meal-Prep & Storage

Properly storing prepared dough, pizza toppings, or leftover pizza ensures they're ready for your next pizza night or wholesome 5-minute weeknight dinners:

How to Meal-Prep Cooked Pizza:

Leftover pizza tastes great and makes a really quick dinner! If you have time it makes sense to bake extra pizzas, and either portion slices or leave them whole so they can easily be reheated. You can refrigerate them, or freeze them in airtight containers.

When you're ready for pizza, you can microwave them a minute or two or place them onto a baking sheet and pop them in a preheated 400°F/220°C oven for 5-10 minutes, or until heated through and the cheese is melted.

How to Meal-Prep & Store Pizza Dough:

Place 1 to 4 oiled dough balls in storage bags, remove any air, and seal. Keepin the refrigerator for up to 3 days before using, or freeze for up to 3 months. Check out this post for explicit details on the 4 best ways to meal-prep, thaw and use the dough!

How to Meal-Prep & Store Pizza Toppings:

• Pre-cooked meats: Store in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in portion-sized containers for up to 3 months.
• Sliced vegetables: Store in paper towel-lined containers in the refrigerator to absorb excess moisture and use within 2-4 days for optimum freshness, or slice or dice them and freeze them. Thaw them at room temperature, squeeze them to remove excess moisture, and use them as you normally would. I do this all the time with bell peppers and even mushrooms (I don't need to squeeze the sliced mushrooms though because I use the mandoline to slice them paper thin).
• Grated cheese: Keep it in a sealed container in the refrigerator for up to 5 days or freeze it for up to 3 months.
• Prepared sauces: Store in airtight containers in the refrigerator for up to 5 days, or portion and freeze it in airtight containers for up to 3 months. For kid's pizza, you can freeze the sauce in ice cube trays, then pop them out into a freezer storage bag and freeze. When you need to make a small pizza, remove a couple of cubes for single-pizza portions or personal pan pizzas.

For a quick pizza assembly, prep toppings in advance and store them separately. This makes impromptu pizza nights much easier and lets you focus on family and getting everyone fed before there's time for mini hangry meltdowns:)

What to Serve with Pizza (Best Sides)

For us, the best sides for pizza include some type of salad (especially our favorite Poor Man's Italian Chopped Salad pictured above), greens, or vegetables. Basically, anything with some acidity and without more bread-based carbs. Anything that helsp balance out the cheese and bread load and makes pizza night healthier!

Here are a few of our family's best pizza side dishes and appetizers (including a few American Pizza restaurant staples thrown in for good measure):

• Authentic Caprese Salad (Insalata Caprese)
• Classic Caesar Salad with Homemade Caesar Dressing and Parmigiano Croutons
• Greek Salad (Easy 15-Minute Salad With Video)
• Octopus Salad with Lemon-Tomato Vinaigrette
• Fennel and Fava Bean Salad with Radishes and Orange Segments
• Pink Radicchio Salad with Fennel

• Plum Caprese Salad
• Spring Vegetarian Cobb Salad
• Crispy Fried Shallot and Avocado Salad
• Romaine Olive and Toasted Almond Salad
• Mediterranean Cucumber-Tomato-Olive Salad with Hemp Hearts
• Mediterranean Pasta Salad

• Antipasti platter (plural of 'antipasto') with Italian salami, fresh figs, marinated artichoke hearts, garden fresh tomatoes, and burrata cheese
• Antipasti platter with pan-seared zucchini, aged prosciutto di Parma, and garden fresh tomatoes
• Mozzarella-Parmigiano-Butter Cheese Spread on Toast
• Buffalo Wings with Homemade Ranch (or Blue Cheese) Dressing
• Fried Mozzarella Balls and Cerignola Olives
• Classic Garlic Bread

Top Dessert Pizza (Toppings & Base Options)

Dessert pizzas are a fun way to end a Pizza Party or Family Pizza Night. Make a sugar cookie crust, or even better, a shortcrust pastry (pasta frolla). Then use any of the below toppings - they're always a hit:

DIY Pizza Party: Kids' Favorite Toppings & How to Set Up and Host

The number one, easiest way to get your kids to eat more vegetables - let them make and top their own pizzas!

The pizza cooking classes I taught in my Chengdu cooking school were always the most popular (sold out every time). I had students as young as 3 and 4 years old and up to 60+ learning how to make pizza. And as you might imagine, everyone's favorite part was topping their pizza!

The kids' favorite pizza topping by far was always pineapple🍍🤣 along with pepperoni, ham, mushrooms, bell peppers, and onions.

All you really need to create a fun DIY family pizza party or birthday party is a little space and some patience❤️.

Unleash the ultimate pizza party - Here's my foolproof guide with photos for creating a mouthwatering, kid-friendly DIY pizza night that'll have everyone from tiny chefs to grown-ups asking for seconds:

Step 1. Choose a Theme.

Choose a theme that's special to your kid (something they love), or choose one of the most popular themes we used most often in the kid's classes: Regardless, choose a theme and let them get creative! It's adorable, because they take their masterpieces very seriously😆!

• Pizza Self-Portraits↑ (seen in above photos)
• Pizza Look-Alike (make your pizza look like your Mom, Dad, Grandma, Grandpa, or Sibling).
• Favorite Animal Pizza Face
• Robot Pizza Face
• Alien Pizza Face

Step 2. Set up a Dough Rolling Station.

Create a space where kids can roll out their pizza dough, assisting them as needed if they're really young. It doesn't matter what the shape of the dough is as long as it will fit on a pizza stone or other baking pan. Or, if space is limited, have an adult roll out the pizza dough and place it on a piece of parchment paper for each child.

Step 3. Set up a Pizza Topping Station.

Set up at least one or two a pizza toppings stations on a countertop with plenty of space that the kids can easily reach. Some of my students were so small, we placed rolled-up (cushy) Moomin kitchen towels on the workstation stools and let them kneel on that to have a better view and ability to work on their pizzas.

Create a strategic pizza topping station↑ with pre-measured mozzarella for younger kids, keeping the vegetable and meat toppings out of reach until after the sauce and mozzarella have been added.

This helps maintain a focused, step-by-step pizza-making experience that helps small children stay on track (and keep them from adding the toppings before the mozzarella🤣).

Step 4. Let the Kids Assemble Their Pizzas!

Working with a large piece of parchment paper under each dough↑, have an adult add about ⅓ cup of pizza sauce to the center of the dough. Let the kids use the spoon to spread it out. Then have them add the mozzarella and get to work being creative adding toppings according to the theme.

They'll LOVE their homemade pizza as much or more than anything they've created because not only will it taste great, they'll be so proud of themselves that they did it "all by themselves"!. I've seen it countless times❤️🤗.

Step 5. Bake the Pizzas

Slide the kids' assembled pizzas onto the preheated baking stone using the parchment paper underneath. This method prevents potential pizza disasters caused by messy kid toppings and allows pizzas to sit longer before baking without compromising their transfer to the oven.

Kids who help out in the kitchen typically make healthier food choices later on as adults and typically have more confidence in themselves. This often leads to a healthier overall lifestyle.

And I can't think of a more important lifelong gift a parent could give their child (obviously besides love, affection, and being present 🤗).

Why You Shouldn't Use San Marzano Tomatoes (Food for Thought)

While we love the taste of truly authentic San Marzano DOP tomatoes and appreciate the organic sustainable farmers who use the best farming and irrigation methods, there are a few really good arguments as to why you should choose different tomatoes for making homemade pizza and pasta.

First, there are amazing sweet tomatoes (⃮⬅️ this is our favorite producer in Abruzzo) grown throughout Italy that simply don't have the same brand awareness (outside of Italy) as the famous San Marzano DOP's do. Italy is like one big magic volcanic soil masterpiece with many different regions perfect for premium tomato cultivation and like the DOP's also benefit from the local sea air.

Second, and most importantly, many of these other regions/farmers often grow tomatoes in higher quality (uncontaminated or much less contaminated) soil than their San Marzano DOP tomato counterparts. Sadly, there is a very serious soil and water pollution issue in Campagnia specifically related to the Sarno River (which cuts right through the (very) small dell'Agro Sarnese Nocerino agriculture area). It's one of the most polluted rivers in all of Europe. Yes, you read that correctly.

If you've never heard this until now, it's because outside of Italy, the topic doesn't seem to get much coverage. Perhaps because it's one of Italy's most vital economic exports. It wouldn't serve the industry well if consumers truly understood the reality of where these tomatoes are grown.

The pollution issue stems from agricultural runoff, chemical pollutants from tanneries and canneries (some offenders are the very same DOP Tomato producers), and insufficiently treated industrial wastewater from about 500 small industrial manufacturers.

The area is so polluted that it's no longer advised to swim in or around the Tyrrhenian Sea where it meets the mouth of the Sarno River. Think about that for a minute, then google "Sarno River, Italy pollution" and click "images". You may also be starting to rethink your next buffalo mozzarella purchase.

That same Sarno River water is what many (most) farmers in the region use to irrigate their crops, which in turn absorb heavy metals, PTEs, and other chemicals. As a result, the soil has also been contaminated and degraded. Even the farmers who aren't directly irrigating their crops with the water directly, rely on the water table the Sarno provides to keep soils moist.

Third, I don't know how many of you have traveled to this specific region in Italy, but authentic San Marzano tomatoes come from a very small, very limited growing region in Campagna, making the widespread availability of "San Marzano DOP" or "stamped" cans in worldwide grocery stores improbable if not literally impossible. As Edoardo Ruggiero, president of Consorzio San Marzano, stated in 2011, "At maximum, 5 percent of tomatoes sold in the U.S. as San Marzanos are real San Marzanos".

That said, we love real-deal San Marzano DOP tomatoes and we have access to the best varieties here that you often won't find exported to the US. We just don't eat them regularly anymore. If you choose to use San Marzano tomatoes, select only the most reputable DOP-certified brands or opt for other high-quality whole peeled tomatoes from trusted sources.

The Great Pineapple On Pizza Debate

Few pizza toppings have sparked as much controversy as pineapple. Here's my take after years of experimenting with it and seeing how people react to it (including in my Pizza Making Classes in Chengdu, my friends and family here in Italy, and everyone back home in the States).

Traditional Italian pizza purists reject pineapple as a topping. In fact, it can often be met with a bit of shock or horror. However, the sweet-savory combination works for me. Because it cuts through richness and provides bright balanced acidity so long as 5 Pineapple Pizza "rules" are applied:

Rule 1: I never use canned pineapple on pizza because to me, it just doesn't taste good, but if canned works for you, go for it. You may consider grilling or roasting the pineapple to concentrate the flavor and caramelize the sugars.

Rule 2. The fresh pineapple needs to be super sweet, very ripe, and diced into very small tidbits, squares, or shaved into paper-thin slices. It's about ratio and proportion. Pineapple should complement not overwhelm each bit. Small bites of sweetness with larger portions of meat like ham, bacon, or spicy pepperoni are perfect for me.

Rule 3. Pat the pineapple completely dry first so it doesn't leak out water as it cooks. Trust me, this step makes a difference.

Rule 4. For Hawaiin pizza, I use thinly sliced, pockets of high-quality Prosciutto Cotto (very thinly sliced Italian cooked ham) or Canadian Bacon diced into small pieces. I finish the topped pizza with a little extra virgin olive oil so the ham crisps up a bit as it cooks instead of leaking pools of water all over the pizza.

Rule 5. Add spice! Pineapple tastes great with spicy elements like jalapeños, serranos, bird's eye chili, chorizo, spicy hot Italian sausage, and salame piccante (a spicy salami from Italy that American pepperoni is based on).

Top 10 International Pizza Toppings

Pizza has been adapted worldwide, creating unique regional specialties worth exploring. During my travels and time living on three different continents I've discovered these fascinating international variations: