The Pizza Topping Guide

San Marzano tomatoes, fior di latte mozzarella, fresh basil, extra virgin olive oil.

San Marzano tomatoes, mozzarella di bufala DOP, fresh basil, extra virgin olive oil.

San Marzano tomatoes, garlic (sliced, not minced), oregano, extra virgin olive oil. No cheese.

Four cheeses, typically: fior di latte, gorgonzola, parmigiano reggiano, fontina. No tomato sauce.

Four sections representing four seasons: artichoke (spring), tomato/basil (summer), mushroom (autumn), ham/olive (winter). Tomato base, fior di latte.

Tomato, fior di latte, artichoke hearts, mushrooms, cooked ham, black olives. All toppings mixed.

San Marzano tomatoes, fior di latte, spicy salami (salame piccante).

Tomato, fior di latte, cooked ham (prosciutto cotto), champignon mushrooms.

Tomato, fior di latte, anchovies, capers, oregano.

Tomato, fior di latte, canned tuna, onion (red or white).

Tomato, fior di latte, onion, oregano.

Tomato, fior di latte, anchovies, oregano, extra virgin olive oil.

Tomato, fior di latte, grilled vegetables: zucchini, eggplant, bell pepper.

Folded pizza filled with ricotta, fior di latte, ham, salami. Sealed and baked.

Deep-fried dough pocket filled with ricotta, provola, and cicoli (pork cracklings).

Tomato, mozzarella di bufala, prosciutto cotto (cooked ham).

Thick Sicilian dough topped with tomato, onion, anchovies, caciocavallo cheese, breadcrumbs, oregano.

Two paper-thin layers of dough with stracchino cheese between them.

Tomato, fior di latte, mixed mushrooms, Italian sausage.

Fior di latte, Italian sausage, friarielli (Neapolitan broccoli rabe, sauteed with garlic and chili).

Tomato, 'nduja (spicy spreadable Calabrian salami), burrata (added after baking).

Fior di latte or stracciatella, mortadella (added after baking), crushed pistachio.

Paper-thin potato slices, rosemary, olive oil, fior di latte.

Tomato, fior di latte, fried eggplant, parmigiano, basil.

Pecorino romano, generous black pepper, fior di latte.

Zucchini flowers, anchovy, fior di latte.

Tomato, guanciale (cured pork cheek), pecorino romano, chili.

Fior di latte, mixed mushrooms, fresh truffle or truffle cream, parmigiano.

Tomato sauce, mozzarella (low-moisture, shredded), pepperoni (American-style cured salami).

Tomato sauce, mozzarella, ham, pineapple.

BBQ sauce base, mozzarella, grilled chicken, red onion, cilantro.

Creme fraiche (no tomato, no cheese), thinly sliced onion, lardons (smoked bacon strips).

Thin dough topped with spiced lamb mince, tomato, onion, pepper paste, parsley. Rolled with lemon juice and fresh vegetables.

Flatbread pressed with a mixture of za'atar (thyme, sumac, sesame) and olive oil.

Boat-shaped dough filled with spiced ground meat, tomato, pepper, onion, often finished with an egg.

Tomato sauce, mozzarella, doner kebab meat, onion, lettuce, yogurt/garlic sauce.

Boat-shaped bread filled with sulguni cheese, topped with a raw egg and butter knob added after baking.

Creme fraiche, thinly sliced apple, cinnamon, sugar.

Fior di latte base, burrata added after baking, fresh truffle shavings, arugula.

Fior di latte, fresh figs, prosciutto crudo (added after baking), gorgonzola, honey drizzle.

Roasted pumpkin puree as base, gorgonzola, walnuts, sage.

Fior di latte, burrata (after baking), Genovese pesto, cherry tomatoes, pine nuts.

Fior di latte, 'nduja, honey drizzle, ricotta.

Taleggio cheese, grilled radicchio, walnuts, honey.

Fior di latte, ripe peach slices, prosciutto crudo (after baking), basil, balsamic reduction.

Stracciatella (the creamy interior of burrata), mortadella, pistachio cream base, crushed pistachio.

Beetroot puree base, goat cheese, walnuts, honey, thyme.

Fior di latte, asparagus spears, cracked egg (baked on), parmigiano, truffle oil.