Pizza has become a global food phenomenon, originating in Naples, Italy. However, pizza has evolved to suit regional and cultural tastes. Various toppings, such as pepperoni, mushrooms, and onions, are popular in the United States. In Japan, seafood is a prevalent pizza topping, whereas, in Brazil, calabresa sausage is a staple. In Russia, the pizza is typically suffused with sour cream instead of tomato sauce. The Indian version of pizza, known as the ‘desi pizza,’ generally has a thicker crust and is topped with paneer, a type of cheese. Australia and New Zealand have their take, such as the ‘Aussie pizza’ and ‘Kiwi pizza,’ respectively. Nowadays, the creativity of pizza-making has no bounds, and it is a dish that can be customized in various ways to suit everyone’s taste preferences.
100 most popular pizzas worldwide
Here are some traditional pizzas worldwide that you may find delicious:
Ackee and Saltfish
This pizza is exceptional and comes from Jamaica. It has a crust, tomato sauce, cheese, sliced onions, and a Jamaican dish called “ackee and saltfish” on top. Usually, the pizza is baked without the ackee and saltfish until the cheese melts slightly, but not completely. After that, the ackee and saltfish are added and baked for five more minutes. People like this pizza a lot because of the interesting mix of flavours like fruit, fish, cheese, and onions. So, you get tomato sauce, ackee and saltfish, onions, and cheese on your pizza.
Ai frutti di mare (Pizza Frutti di mare)
Pizza ai frutti di mare is an Italian pizza with seafood on top. It usually has scampi, squid, and mussels and doesn’t have cheese. It’s famous in Italy and Mediterranean countries like Croatia. You can add some olive oil on top and have it with white wine. The ingredients are tomato sauce, shrimp, squid, mussels, and olive oil.
Ai Funghi is an Italian pizza traditionally topped with tomato sauce, mozzarella cheese, mushrooms, Porcino, parsley, and olive oil.
Al padellino (Pizza al tegamino, Pan Pizza, Pizza in a Pan)
Pizza al padellino is an Italian pizza cooked and served in small, round pans. The dough rises more than usual while it bakes in the pan, making the pizza soft, but the crust gets crispy from the oil in the pan. It’s smaller than the classic Neapolitan pizza but thicker. You can put different toppings on it, like ham, cheese, bell peppers, or prosciutto.
Alla casalinga (“Grandma pizza”)
Pizza alla casalinga, meaning housewife-style pizza, is an Italian pizza made with a thick crust and topped with crushed canned tomatoes, mozzarella, olive oil, and oregano or basil. It is often rectangular and can have many different toppings, such as prosciutto, salami, frankfurters, parmesan, crescenza cheese, capers, garlic, mushrooms, anchovies, olives, or grilled vegetables. This pizza originated in Italian households, where homemakers made it in ovens. New York-style grandma pizza is believed to have come from this pizza. To make it, stretch a thin layer of dough into a square pan, top it with shredded mozzarella, canned tomatoes, chopped garlic, and olive oil, and bake it until it’s crispy.
Alla diavola (Diavola)
Diavola pizza is a spicy Italian pizza with a unique taste. It has tomato sauce, mozzarella cheese, spicy salami, and hot chilli peppers. You can also add black olives for more flavour.
Pizza alla pala is a type of pizza that originated in Rome. It is an oval-shaped flatbread that is baked in an electric oven. The dough used to make it is high in water content and is left to rise for a long time. Once ready, the pizza is transferred onto a wooden board called pala and topped with fresh ingredients like prosciutto, cherry tomatoes, various cheeses, olives, basil and spicy salami. The crust of the pizza is thick, while the interior is fluffy. People often share this pizza among groups.
Al taglio (Pizza in teglia, Pizza al trancio, Pizza Rustica, Pizza by the Slice)
Pizza al taglio is a type of pizza from Italy. It is rectangular and sold sliced into squares or rectangles. You can buy it by the slice or by weight. The first pizza al taglio was made in Rome in the late 1950s. Today, it’s a popular street food in Rome and all over Italy. To make it, the dough needs to rise and ferment longer. The pizza is baked, topped with olive oil and tomato sauce, then baked again to make it light, airy, and easy to digest.
Pizza al tonno is an Italian pizza with tuna on it. You make it with pizza dough, tomato sauce, cheese, and tuna from a can. This pizza is famous because you can find canned tuna all year round. The main ingredients are tomato sauce, tuna, cheese, and olive oil. Some people put other things on it, like onions, olives, cherry tomatoes, zucchini, gorgonzola, artichokes, or eggplants.
Apizza (New Haven-Style Pizza)
Apizza (pronounced ah-beets) is a pizza from New Haven, Connecticut. It’s made by baking it for a long time in really hot coal ovens and using dough with lots of moisture. This makes the crust thin, crispy, and charred but chewy and delicious. Mozzarella cheese is an extra topping, not a base. The toppings, like cheese, tomatoes, or anchovies, are usually simple, so the pizza isn’t over-sauced or over-topped. The pizza is made by hand, so these pizzas have no uniform shape. It was invented by an Italian baker named Frank Pepe, who sold two versions of Neapolitan-style pizza. The word apizza is only used in New Haven and comes from a dialect of Italian spoken in the Naples region. Apizza is popular because you can taste the few ingredients used.
Australian (Aussie Pizza)
You can find Italian-style pizza in Australia, but it often has more toppings than in Italy. “Aussie variety” pizza has a base of barbecue sauce, mozzarella cheese, bacon, ham, and sometimes eggs. Other toppings like onion, garlic, mushrooms, or hot peppers may be added.
Bianca (White Pizza)
Pizza Bianca is a type of pizza that doesn’t have tomato sauce. Instead, it may have pesto or sour cream as the base. In Rome, they make it with no sauce at all, just salt and olive oil. They might also sprinkle herbs such as rosemary sprigs on top. There are many versions of Pizza Bianca, and the toppings change, but it should never have a red sauce.
Bismarck is a type of pizza from Italy. It has tomato sauce, cheese, ham, and eggs on it. The pizza is named after Otto Von Bismarck, a politician from Prussia, in 1862. He said the phrase “blood and iron” in a speech he gave in Italy. But, it was mistakenly translated as “blood and eggs.” Because of this mistake, the pizza was named after him and became famous.
Boscaiola is a type of pizza from Italy. It has mozzarella cheese, mushrooms (porcini or champignon), tomatoes, cream, and Italian sausage. Sometimes the tomatoes are left out, and you can put olive oil, olives, or parsley on them.
Bufalina is a type of pizza that usually has tomato sauce, cherry tomatoes, and buffalo mozzarella cheese. This cheese comes from a particular kind of buffalo in Italy and has a delicious taste and texture. They usually put some olive oil and fresh basil leaves on top to finish the pizza.
In 2014, a Canadian restaurant chain called Boston Pizza held a contest called Pizza Game Changers. People could vote for the following big pizza product. The winner was pizza cake, with multiple layers of pizza baked in a pot or cake pan with tall sides. People either love it or hate it. The pizza cake has three to six layers of tomato sauce, pepperoni, and cheese.
Calabresa pizza comes from Brazil and is known for its delicious taste and unique toppings. It’s made using a spicy Calabresa sausage, sliced and sprinkled generously on top of a thin-crust pizza. Other toppings may include onions, olives, peppers, requeijão (Catupiry®, a creamy and loose white cheese), and mozzarella cheese. The pizza is baked until crispy, and the combination of spicy sausage and vegetables creates a perfect balance of flavours. Brazilian pizza has less tomato sauce than Italian pizza and often has stuffed crust with requeijão (Catupiry®) or cream cheese. Calabresa pizza is usually enjoyed with a cold beer or a glass of red wine and is perfect for parties and gatherings. Overall, Calabresa Pizza offers a unique and tasty pizza experience that any pizza lover will enjoy.
California-style pizza was created in 1980 by Ed LaDou and chefs at Chez Panisse. It combines New York and thin Italian crust with interesting toppings like chicken, shrimp, peanut sauce, barbecue sauce, goat cheese, and pineapples. The crust is light, airy, and soft. Drink beer or white wine, including sparkling, with California-style pizza.
This hefty meal is from a restaurant in Sweden called Tre Kronor. It’s a pizza with hamburgers and French fries stuffed inside. It was made for people who were too drunk to decide between pizza or a burger. It has lots of calories.
Calzone is a pizza with a special shape – it’s like a half circle because it’s made by folding a regular pizza in half. It originally came from Naples in Italy a long time ago. The name “calzone” means pant leg because people used to eat it while walking or standing up. Usually, calzones have tomatoes, meats like salami, pork rinds or ham and different types of cheese inside, like mozzarella, ricotta, Parmigiano Reggiano, and pecorino. In the Italian region of Apulia, they make a special kind of fried calzone, panzerotti, with mozzarella and tomatoes. In 1996, there was an episode of a TV show called Seinfeld that made calzones famous all over the world.
Canotto pizza is a new pizza style from Italy. It has a significant, puffy edge with bubbles inside. To achieve this, the dough must not be too heavy and needs to be about 70% hydrated. The dough is made with starters such as biga or poolish, which make it easier to digest. The canotto dough takes longer to mature, up to 48 or 72 hours, to develop its unique airy structure and aroma. After the dough has matured, it’s baked with your favourite toppings, just like a classic pizza. However, some people don’t consider the canotto a traditional Neapolitan pizza. They call it contemporary Neapolitan pizza instead.
This type of Italian pizza has tomato slices (or cherry tomatoes), mozzarella cheese, olive oil, and basil leaves on top. People sometimes add balsamic reduction at the end. Some also put black olive pesto, natural tomato sauce, and oregano. It’s an excellent way to use up leftover tomatoes.
This pizza is called Capricciosa, which means “capricious.” The toppings can be different depending on where you are. Usually, it has tomato sauce, tomatoes, mozzarella cheese, mushrooms, artichokes, prosciutto or baked ham, olives, basil leaves, olive oil and a sliced hard-boiled egg. But they might also add capers, sausages, and anchovies in some places. In the 1980s, Capricciosa was a trendy pizza in Italy that still sells well today.
Pizza carbonara is similar to a famous Italian pasta dish called pasta carbonara. To make it, you start with a regular pizza crust and then add tomato sauce. On top of the sauce, you put salty Guanciale (cured pork jowl), eggs, cheese and spices. The most common cheeses used for this pizza are mozzarella and Pecorino Romano, but some people use Provolone, Parmesan or Grana Padano instead. Some people also like to use bacon or pancetta instead of Guanciale. After that, drizzle some olive oil on top and sprinkle it with some basil, parsley, and black pepper. The eggs are usually raw and then cooked on the pizza, which takes careful timing—however, some versions of the pizza use boiled and sliced eggs instead.
Carrettiera (Pizza salsiccia e friarielli)
Pizza carrettiera is a traditional Italian pizza topped with tomato sauce, rapini, spicy peppers, Salsiccia (sausage), and Provolone Valpadana cheese. It’s also known as sausage and rapini pizza and is beloved in Naples. People say that the combination of rapini and Italian pork sausage is unbeatable. The pizza can be made as a stuffed version, with sausage and rapini filling between two pieces of dough baked in the oven. You can also make it without tomato sauce or a white pizza. The pizza is drizzled with olive oil and garnished with fresh basil leaves to finish the dish.
Catupiry® pizza is a different kind of pizza that comes from Brazil. It’s made with a smooth, creamy cheese called Catupiry®, made from cow milk and has a slightly tangy flavour. The pizza dough gets covered with mozzarella and Catupiry® cheese. Then other toppings like tomato sauce, mushrooms, onions, and bell peppers are added. You can also get it with meat, like pepperoni, calabresa or ham. When you have pepperoni with Catupiry®, it’s called “catuperoni”. The Catupiry® cheese is soft and yummy, making the pizza very tasty. It gets cooked in a wood-fired oven until the crust gets crispy and the cheese bubbles. Brazilian pizza usually has less tomato sauce than Italian pizza, and sometimes the crust is stuffed with Catupiry® cheese. Catupiry® pizza is a famous dish in Brazil because it’s so yummy! Its unique flavour and creamy texture make it a delicious meal for any occasion.
Chicago Thin Crust
This pizza from Chicago has a very thin, crispy crust. It also has a tomato sauce with many herbs and lots of shredded mozzarella cheese on top. You can choose toppings like pepperoni, sausage, bacon, prosciutto, or vegetables. People from Chicago mostly like the version with a thin crust cut into squares, unlike the folded style from New York. They say you shouldn’t fold the pizza, only your laundry.
Chicago-Style Deep Dish Pizza (Deep Dish Pizza, Chicago Deep Dish Pizza)
In the late 1800s and early 1900s, people from Naples went to the USA looking for a better life. Two of their descendants opened Pizzeria Uno in Chicago in 1943 and made a new kind of pizza with a deep dish. They put the cheese, meat, and tomatoes in the dish upside down, and the crust was crunchy. This pizza style is now famous in Chicago and the world. Every year on April 5th, people celebrate National Deep Dish Pizza Day. The pizza is thick, crispy, and has lots of cheese. You can have it with Salsiccia, Mozzarella, Tomato, Parmigiano Reggiano, or Pecorino Romano. People all over the world love this tasty treat.
Colorado-Style (Colorado Mountain Pie)
If you go to Colorado, you might find a pizza that’s unique to that place. It’s called Colorado-style pizza or Colorado mountain pie. The crust is thick, twisted, and made with honey instead of sugar—the braid acts as a barricade that stops the toppings from falling off to the sides. You can make your pizza with over 50 different toppings at Beau Jo’s, where they invented this pizza. After eating, people usually dip the crust in honey. This pizza differs from Chicago deep-dish pizza because it’s cooked for only about 10 minutes instead of 40 minutes and is made in a gas oven. Because the pizza has lots of toppings, it’s sold by weight. Beau Jo’s makes fresh dough every 3-4 hours and uses fresh ingredients and vegetables daily, so it’s good value for money.
Cubana (Cuban Pizza)
Cuban pizza has a thick dough and sweet sauce, with toppings like ham, chorizo, pepperoni, shrimp, ground beef, lechon asado, lobster, picadillo, bell peppers, and sliced bananas, apart from the base toppings of tomato sauce and cheese. It’s not fancy but comforting and easy to find. You can eat it folded like a sandwich or picada, a Cuban word for sliced pizza. Some people think it was invented in Havana and perfected at Varadero Beach. The inventor later moved to Miami and reopened his Montes de Oca pizzeria. However, others believe the founder of Rey Pizza, a Cuban pizza chain, created it. Montes de Oca and Rey Pizza are popular places to get it, regardless of the inventor. Gouda cheese is usually used in Cuba, and in Miami, it combines gouda and mozzarella.
Detroit-style pizza is a type of square pizza with a thick, crispy crust. The toppings are put on upside-down, so first comes the cheese, and then a thick tomato sauce flavoured with garlic and spices is added. The most typical topping for this pizza is pepperoni, which can be placed on top of the sauce or under the cheese. This type of pizza was created in 1946 at Buddy’s Rendezvous and has become popular all over the United States. It tastes great when you have it with beer or wine.
Dinnete (Dennete, Deie, Dinnede, Dinne, Dünne, Dünnele, Dinnele, Dennetle)
Dinnete is a German dish that comes from Baden-Württemberg. It is like pizza and is covered with delicious things like sour cream, salt, pepper, eggs, onions, ham, and cheese. They use a special dough with wheat flour, spelt flour, yeast, salt, and water. The dough is then shaped into an oval and can be thick or thin. After it bakes, they cut it into big pieces and serve it hot. Some people like to add sliced potatoes to the toppings. It’s best to drink young white wine with it. People love this dish in autumn and winter.
E fichi (Fig Pizza)
Pizza e fichi has mozzarella cheese, garlic, salt, olive oil, and sometimes rosemary leaves. It’s similar to the Roman version of pizza bianca, except it also has chopped figs. The best time to try it is in September or late August, when the figs are juicy and sweet.
Fiori di zucca
This is an Italian pizza with mozzarella cheese, zucchini flowers, olive oil, and anchovies on top. If you want to make it different, add black pepper and garlic for more taste.
Pizza fritta is a delicious fried pizza from Italy that you can get from street food vendors. It’s made by rolling out a special dough that’s lighter and fluffier than regular pizza dough. The dough is filled with classic pizza ingredients like tomato sauce, cheese, ham, mushrooms, or vegetables. The edges are folded to enclose the fillings, and the pizza is deep-fried until it’s golden brown and crispy. People usually eat it right away from a piece of greasy paper. Sometimes it’s topped with fresh basil, cheese, or olive oil. It’s a popular finger food that’s easy to eat while walking around.
Fugazza is a type of food from Argentina influenced by Italian cuisine. It is made using sourdough with lots of caramelized onions on top. Sometimes they add other Mediterranean ingredients like olives, artichokes, mozzarella, parmesan or cheddar cheese. However, the traditional version with sautéed caramelized onions and oregano is still the most popular. It is baked in the oven and served warm. The thicker crust has a neutral taste, and they often cut it into triangles to serve. Fugazzeta is the most common variety and is made with two layers of dough and mozzarella cheese in between.
Fugazzeta is a pizza from Argentina with mozzarella cheese stuffed inside and topped with onions. The onions can be sliced thinly and cooked or eaten raw. The dough for fugazzeta is made with milk, water, yeast, flour, sugar, salt, and olive oil. The dish comes from a simpler pizza called fugazza, with onions on top. Fugazza came from Italy’s focaccia. If you add sautéed spinach to fugazzeta, it is called fugazzeta de verdura. If you add slices of ham, the dish is known as fugazzeta con jamon. You can use Provolone Valpadana, Parmigiano Reggiano, or Pecorino cheese with your onions and mozzarella.
Gamberetti and Catupiry®
Gamberetti and Catupiry® Pizza is a delicious pizza variant that originates from Brazil. It is topped with juicy shrimp (gamberetti) or prawns in olive oil with garlic, a creamy cheese spread called Catupiry®, natural tomato sauce, oregano and mozzarella. The result is a mouth-watering combination of seafood and cheese, which is both rich and flavourful.
Catupiry® is a type of cheese famous in Brazil and similar to cream cheese. It has a smooth and creamy texture, making it a perfect spread for pizza.
The shrimp gives the pizza a fresh and light flavour, while the cheese adds a creamy richness that balances the dish. This pizza is a perfect choice for those who want to explore new pizza flavours and want to try something unique and delicious. It is a must-try for seafood and cheese lovers.
Garlic Fingers (Garlic Cheese Fingers)
Garlic fingers are a popular food in Atlantic Canada. They look like pizza but are cut into strips, not slices. They’re made of pizza dough, cheese, garlic butter, and parsley, then baked until the cheese is melted. You can add dill, veggies, or bacon on top. People often eat garlic fingers with pizza and enjoy dipping them in sauces like Donair or marinara. You can find garlic fingers in pizza places and grocery stores.
Grandma Pie (Grandma Slice, Grandma Pizza)
Grandma Pie is a pizza from America with a unique crust. The dough isn’t allowed to rise for long, so it’s thin and dense. The pizza is cooked in metal pans; the bottom is crispy and rectangular. It usually has mozzarella cheese, tomato sauce, garlic, and olive oil on top, but sometimes people add other things like sausage and broccoli rabe. A family-owned restaurant in Long Island called Umberto’s invented Grandma Pie.
Greek-Style (New England Greek-Style Pizza)
Greek immigrants in Boston made Greek pizza in the late 1960s. It has thick, wet dough, greasy cheese, and tomato sauce that’s strong-tasting with oregano. The pizza is usually baked in a greased pan, making the edge crispy and the crust on the bottom fried. Putting artichokes, feta cheese, and Kalamata olives on top is good; sometimes, pepperoni is also used. It’s best to eat the pizza within 15 minutes after it’s baked, and it’s not good when reheated.
This kind of pizza is cooked on grates over hot coal. The dough is stretched and cooked on one side. Then, the cook flips it over and adds cheese and sauce in reverse. The pizza is put back on the grates to cook the other side and melt the cheese. This way of cooking gives the pizza a crispy texture and a smoky taste. You can put any toppings you like on this type of pizza. It was first made at a restaurant called Al Forno in Rhode Island. This pizza has mozzarella cheese, tomato sauce, and olive oil.
Hawaiian pizza is not from Hawaii. It’s from Canada. On an American-style pizza, it has tomato sauce, mozzarella cheese, ham, and pineapple. Sam Panopoulos made it in Chatham, Ontario, in the 1960s by putting pineapple on a pizza and serving it at his restaurant. People liked it, so it became popular in Canada and the US.
Pizza Inglesina is an Italian pizza with tomato sauce, mozzarella cheese, and prosciutto crudo, a raw, dry-cured ham. It differs from prosciutto cotto, which is cooked ham. The pizza is completed with extra virgin olive oil and fresh basil or oregano on top.
Kebabpizza is a yummy dish that comes from Sweden. It’s like pizza with tomato sauce, mozzarella cheese on a pizza crust, adding döner kebab meat, onions, tomatoes, green spice peppers, and usually garlic or kebab sauce over it after it’s been baked. It’s a mix of Italian pizza and Turkish kebab. Kebabpizza is very popular in Sweden and other places because it has many flavours and tastes really good. The kebab meat is usually made from minced lamb or beef spiced with herbs and seasoning. Kebabpizza is a filling and tasty meal that lots of people enjoy all around the world.
Lomo saltado (Pizza lomo saltado)
This dish is a twist on a traditional Peruvian beef stir-fry called lomo saltado. Instead of serving the stir-fry with french fries and white rice, it’s served on a pizza crust. The topping includes steak, tomatoes, onions, garlic, a hot pepper called ají amarillo, cilantro, red wine vinegar, soy sauce, salt, and pepper. All the ingredients are cut into thin strips and stir-fried before placing them on the pizza. The pizza crust is covered with tomato paste and cheese, like mozzarella.
Lørdagspizza (Saturday Pizza)
Lørdagspizza is a type of pizza that is typically made at home in Norway on Saturdays. It is rectangular and topped with ground meat, tomato sauce, and lots of cheese before being baked to perfection.
Mare e monti Pizza (Mare e monti)
This pizza is called mare e monti, which means sea and mountains in Italian. It mixes seafood and mushrooms with spices, garlic, olive oil, parsley, and tomatoes cooked with white wine. It usually has shrimp, clams, octopus, squid or mussels and porcini or white mushrooms. The pizza has a robust and earthy flavour from the mushrooms, mixed with the mild taste of the seafood, making it a delicious dish. The toppings also include tomatoes and garlic.
Pizza Margherita is a special pizza made for a queen in 1889 when she visited Naples. The pizza was made to look like the Italian flag with tomato sauce, sliced red tomatoes, white fresh mozzarella cheese, and fresh green basil. It is usually finished with grated Parmesan, extra virgin olive oil, and oregano. A chef named Raffaele Esposito from Pizzeria Brandi made the pizza and named it after the queen. People also made similar pizza before that time but did not call it Margherita. Today, Margherita pizza is very popular all over the world. It is one of the three Pizze Napoletane protected as an excellent pizza with a special label.
Marinara (Pizza alla marinara)
Marinara pizza comes from Naples and has tomato, oregano, garlic, extra virgin olive oil and sometimes fresh basil on top. The name comes from when fishermen ate it after they came home from fishing in the Bay of Naples. Some people say it was invented at Pizzeria Port’Alba, the oldest pizzeria in the world. It’s part of Protected Napoletana pizzas, which have rules for making them and what ingredients to use. Marinara sauce is a tomato sauce with garlic, crushed red pepper and basil used on the pizza.
Maltija (Maltese or “ftira”)
Pizza Maltija is a dish from Malta. It is a flatbread topped with onions, tomatoes, sundried tomatoes, goat cheese, tuna, olives, anchovies, capers, potatoes, and traditional Maltese sausage. The crust is crispy outside and soft inside. It is usually eaten with a cold drink or wine as a snack or light meal. Locals love taking it to the beach for a picnic or eating it home. If you visit Malta, try this dish! It is delicious and authentic.
Pizza melanzane is an Italian pizza with tomato sauce, mozzarella cheese, and slices of eggplant on top. The eggplant is usually cooked before it is used on the pizza. Sometimes, the cheese is added later while baking. This pizza tastes excellent with olive oil, basil, or oregano.
Mexican pizza is a type of pizza that features Mexican-inspired toppings. It typically begins with a classic pizza crust. It swaps out tomato sauce for a combination of mozzarella cheese and ground beef, seasoned with Mexican spices and herbs to give it that fiery kick. Additional toppings often include diced jalapeños, onions, red bell peppers, and sweet corn or crunchy Doritos, which add a fun and unexpected texture. To top it all off, a spicy sauce is usually drizzled over the top before baking, making this pizza a true meat-lover dream that will satisfy any pizza craving. Mexican pizza is a delicious and flavorful alternative to traditional pizza and a great way to experience Mexican cuisine’s unique and bold flavours. Whether you enjoy it alone or are served with salsa and guacamole, Mexican pizza will satisfy your cravings for flavorful and spicy food.
Mimosa (Pizza con prosciutto e mais)
Mimosa is a white Italian pizza topped with cream, prosciutto cotto, cooked ham, corn, panna da cucina and mozzarella cheese. It may also be referred to as panna prosciutto e mais or pizza con prosciutto e mais. Usually, olive oil is added, and fresh basil leaves are used as toppings. For vegetarians and those who cannot eat gluten, a pizza mimosa is made with scamorza cheese or mozzarella, arugula, and olive oil. Sometimes, a layer of tomato sauce is added to the pizza before the creamy and cheesy toppings are placed on top.
This pizza is made by frying the dough, then adding marinara sauce, cheese, and basil before baking it. The frying makes the crust crispy and gives it a unique taste. It’s called “montanara,” which means it’s a type of pizza from the mountains around Naples, Italy. It’s been around for a long time and is very popular as street food in Naples. You can also find it in some New York restaurants.
Mustazzeddu is a type of Italian pizza from Sardinia. It is made with dough cross between focaccia and pizza using flour, olive oil, yeast, salt, and water. The topping is a mixture of tomatoes (cherry, Perino, or Sardinian), onion, basil, garlic, olive oil, and salt which is added before the dough is folded up and baked in the oven. The pizza is allowed to rest for a short period before serving. The legend is that nuns created the recipe when the available food was limited; hence, they combined simple and cheap ingredients carefully to create this delicious pizza.
Pizza Napoletana is a famous Italian food with two types – Marinara and Margherita. Marinara has a tomato sauce base with mozzarella, garlic, and oregano, while Margherita has tomatoes, Mozzarella di Bufala Campana cheese, and basil on top. The crust is thin and puffy and should have a charred look if baked well. The dish’s origins go back to the early 1700s, and it gained fame when Raffaele Esposito added mozzarella cheese to it and named it Margherita after the Queen consort of the Kingdom of Italy. The European Union has recognized Pizza Napoletana as a Traditional Specialty Guaranteed. Remember, a good pizza Napoletana does not require any other toppings.
New England Bar
Bar Pizza is a type of pizza that originated in New England. It’s different from New York or Neapolitan pizza because it’s smaller and cooked in a pan with oily edges. This makes the crust thin and crispy with burnt edges. They use all-purpose flour, yeast, olive oil, sugar, and salt to make the dough. Then they add tomato sauce, olive oil, and a mix of mozzarella and cheddar cheese. You can also add bacon or hot peppers if you like. They bake it until the crust is crispy and the cheese is melted and bubbly. Bar Pizza is famous in bars and restaurants across New England.
New York-style pizza is a thin, big pizza from Italy brought by Italian immigrants in the early 1900s. It all started with the first pizzeria, Lombardi’s, where the owner, Gennaro Lombardi, made big and wide pizzas. When you slice the pizza, the pieces are also big and wide, and the crust is crispy but easy to fold. Some people say the crust’s texture is unique because of the minerals in New York City’s water. The pizza is usually made with mozzarella and a sauce made of olive oil, tomatoes, garlic, sugar, salt, oregano, crushed red pepper, and basil. Other ingredients like vegetables or sausage are put on top of the cheese. To make it even tastier, you can add other things like garlic powder, red chilli pepper flakes, and oregano.
Old Forge Pizza is a special kind of American pizza from Old Forge in Northeast Pennsylvania. The pizza is baked on rectangular metal pans and has a lighter crust than the usual thick crust. The pizza is crispy on the bottom and chewy in the middle. A whole pizza is a tray cut into pieces instead of slices. There are two types of Old Forge pizza: red and white. The red one has a slightly sweet tomato sauce with diced onions and a blend of cheeses like American cheese, cheddar, and mozzarella. The white pizza is stuffed with lots of cheese and fillings like broccoli and spinach. There’s no sauce inside; the top may be covered in thin onion slices and herbs like rosemary.
Ortolana (Pizza vegetariana)
This kind of pizza is called Pizza Ortolana, which means “greengrocer’s pizza” in Italian. It is made with pizza dough, tomato sauce, mozzarella cheese, grilled eggplant and zucchini, baked and finally, topped with olive oil and fresh basil.
Pizza parmigiana is a type of pizza that uses the same ingredients as eggplant parmesan, a traditional Italian dish. It has tomato sauce, fried eggplant, mozzarella cheese, and grated Grana Padano cheese on top. The tomato sauce has garlic, onions, oregano, and basil. Once baked, the pizza gets olive oil on top, and fresh basil leaves as a garnish.
Pizza patatosa is an Italian pizza. It has tomato sauce, Mozzarella cheese, and potatoes on the pizza crust. To prepare it, cut the potatoes into wedges or thin slices and mix them with oil and herbs like rosemary or thyme. You can cook the potatoes differently, baking, frying, or mashing them. The pizza can be made in different shapes, like circles, ovals, or rectangles, and you can find many types of this pizza in Italy.
Peasant (Shredded chicken with Catupiry®)
Peasant Pizza is a delicious Brazilian pizza that you can find in many pizzerias in Brazil. This type of pizza has shredded chicken with a unique cheese called Catupiry®. It is made with a crispy crust, tomato sauce, shredded chicken, herbs de Provence, oregano, mozzarella cheese, and a generous layer of Catupiry. The chicken is cooked with spices and then shredded and put on the pizza. Catupiry® is a cheese from Brazil that is like cream cheese but with a unique flavour and a slightly sour taste. It spreads out on the pizza and melts when it is cooked. The shredded chicken and Catupiry® go very well together. You can add other toppings like mushrooms or onions if you want. This pizza has less tomato sauce than Italian pizza and often has a stuffed crust with Catupiry® or cream cheese. Its unique flavour and creamy texture make it a delicious meal for any occasion.
Pepperoni pizza is a type of pizza that is popular in America. It has a topping called Pepperoni, a spicy meat made from beef and pork. Pepperoni used to mean a big pepper in Italian, but now it means this type of salami.
People started liking pepperoni pizza a lot in the 1950s. These days, beef pepperoni pizza is the most popular, but there are also fish and pork pepperoni pizzas.
Different states make it differently, but most pepperoni pizzas have tomato sauce, Mozzarella cheese, and pepperoni slices on top. They are finished with parmesan cheese and orégano. It is very popular and eaten by many people all over North America.
Pizza pesto Genovese is an Italian pizza with mozzarella di bufala Campana and pesto Genovese sauce. Olive oil is added to the pizza before it is served.
Pictou County pizza from Nova Scotia is unique. It has a thick, chewy crust, spicy brown sauce, and Halifax-made Brothers’ pepperoni. It is so popular that it is shipped frozen across Canada. Every year, there is a Pictou County pizza competition to find the best pizza restaurant. It is best enjoyed with a cold beer.
Pinakbet pizza is a type of pizza from the Philippines that comes from Ilocos Norte. It’s usually covered with veggies like tomatoes, eggplant, long beans, okra, and bitter gourd, suitable for people who don’t eat meat. The pizza comes from a dish called pinakbet, made with similar ingredients. Only vegetables that are grown locally are used as toppings. Some people say that the pizza tastes a little bit bitter and salty.
Pinsa Romana is an old Italian dish and the ancestor to classic pizza. The main ingredient is a flour mix, including wheat, soy, rice, and dried mater. It has an oval or rectangular shape with higher water content, making it easier to digest. It has less fat and carbs too. They always use cold water to make their dough. Poor peasants in ancient Rome used to make this dish and called it pinsere, which means to stretch or spread, referring to the dough shape. Pinsa Romana can be topped with various things, including tomato sauce, herbs, cheese, salami, and mushrooms. Pinsa Romana and pizza differ mainly in the dough, not the toppings.
Pizza-ghetti is a Quebec dish where pizza and spaghetti are combined. The pizza is cut in half and served with spaghetti and tomato sauce. Sometimes, people put spaghetti covered in melted cheese on top of the pizza.
Pizzetta is a small pizza that comes in different sizes and shapes; some are even shaped like a heart. It is like a regular pizza with dough, sauces, cheeses, and other toppings. It’s usually eaten as a starter, snack, or light meal. In Rome, you can buy pizzettes in bakeries by weight, and sometimes if you order a drink in a café, you might get a free pizzetta.
Pizzolo (Pizzòlu, Pizzolo Siciliano)
Pizzolo is a special kind of pizza from Sicily. It has olive oil, oregano, black pepper, Parmigiano Reggiano cheese, and salt on top. If it is a savoury kind of pizzolo, it can also have greens, cheeses, and salami. Suppose it is a sweet kind of pizzolo. It can have toppings like pistachio cream, chocolate cream, or ricotta and honey. Before serving, another layer of dough is put on top so it looks like a sandwich.
This Neapolitan-style pizza has a special topping called porchetta. Porchetta is a tasty boneless pork roast stuffed with lots of flavours. The pizza has slices of porchetta on top of it with tomato sauce, fresh rosemary, mozzarella, and smoked mozzarella. Lastly, they add some olive oil and bake it until crispy. The pizza tastes garlicky, cheesy, and meaty. You can also have this pizza without tomato sauce if you want.
Portuguese pizza is a scrumptious pizza variation with a Mediterranean twist. It is very popular in Brazil and is typically made with a tomato sauce base, topped with delicious mozzarella cheese, chopped ham, and optional pepperoni or calabresa sausage. It is then adorned with black olives, sliced boiled eggs, and sliced onions for an extra layer of flavour. Finally, the pizza is drizzled with olive oil and sprinkled with oregano before being finished off with a generous amount of parmesan cheese. Regional versions of the pizza feature local ingredients such as sardines, fresh cod, and chorizo sausage. The combination of ingredients creates a mouth-watering pizza that is satisfying and full of flavour. The Portuguese people often enjoy their pizza alongside a refreshing glass of Vinho Verde, a light and crisp wine produced in the country’s northwest region. Whether you enjoy it as a dinner treat or lunchtime snack, Portuguese pizza never disappoints and is sure to become a favourite in any household that loves a good pizza.
This Italian pizza has classic pizza dough as its base, topped with mozzarella, and baked briefly. The fresh toppings usually consist of cherry tomatoes, arugula, prosciutto crudo, and Parmigiano Reggiano cheese shavings.
Pizza prosciutto has salty prosciutto cotto or cooked ham, creamy mozzarella cheese, and robust tomato sauce over basic pizza dough. People like to add extra ingredients like artichoke hearts, mushrooms, and olives. It’s usually drizzled with olive oil, seasoned with oregano, and garnished with fresh basil leaves.
Prosciutto e funghi
Prosciutto e funghi pizza has tomato sauce, mozzarella cheese, prosciutto cotto (cooked ham), mushrooms, and sometimes olives or olive oil.
This Italian pizza is called Pugliese, and it comes from and is named after the region of Puglia. The main ingredients are pizza dough, tomato sauce, mozzarella cheese, and red onions. But there are also different pizza versions, like Provolone or Pecorino cheese instead of mozzarella, and adding things like anchovies, oregano, capers, or olives.
This pizza comes from the Quad Cities area of Iowa and Illinois. It has a unique strip cut and a spicy sauce. The crust has a nutty taste because of malt syrup. The sauce has chilli and cayenne pepper flakes. The pork sausage needs to be cooked beforehand and rest in its juices for a few hours before being put on top of the pizza. Drink beer with it because the crust has malt in it.
Quattro formaggi is an Italian pizza with tomato sauce and four types of cheese on top. The pizza usually has mozzarella and three other local cheeses, depending on the region. You can add olive oil, basil, oregano, and tomato to taste even better. Cheese lovers from all over the world enjoy the unique and tasty flavour of this pizza.
This is a list of different combinations of cheeses that you can use. They all include:
- Mozzarella + Parmesan + Gorgonzola (or blue cheese) + Goat cheese
- Mozzarella + Stracchino (a type of Italian cow’s-milk cheese) + Fontina (a type of Italian cow’s-milk cheese) + Gorgonzola (or blue cheese)
- Mozzarella + Emmental + Cheddar + Brie
- Mozzarella + Gorgonzola (or blue cheese) + Cream cheese + Parmesan
- Mozzarella + Cheddar + Crumbled gorgonzola (or blue cheese) + Grated Parmesan + Cream cheese (optional)
- Mozzarella + Gorgonzola (or blue cheese) + Catupiry® (Brazilian creamy cheese) + Parmesan
- Mozzarella + Fontina + Grana Padano + Gorgonzola
- Mozzarella + Gorgonzola (or blue cheese) + Fontina + Parmigiano-Reggiano.
You can also swap some of them for ricotta or other cheeses.
Quattro Stagioni means four seasons. It is an Italian pizza with four sections, each representing a different season. It has the same ingredients as pizza capricciosa, except it has toppings arranged into four sections, including tomatoes, mozzarella, mushrooms, artichokes, prosciutto cotto or ham, salami, peas, olives and sliced boiled eggs. Sometimes, the sections are separated by strips of pizza dough. The toppings on each section can change depending on the season it represents.
Rianata Trapanese is a pizza from Trapani in Sicily, Italy. Mix durum wheat flour, salt, sugar, yeast, and water to make it and let it rest for a few hours. Then, you shape it into an oval and add some chopped tomatoes, garlic, parsley, anchovies or sardines, olive oil, and Sicilian pecorino cheese. After baking it, you sprinkle a lot of oregano on top, and that’s why it’s called rianata – rianata is derived from origanata, meaning full of oregano. You have to chop the ingredients with a knife because blending or mechanical chopping them will make the tomatoes too watery. The pizza dough was previously made from leftover bits of pasta and bread.
Ricotta e spinaci
Pizza ricotta e spinaci is an Italian pizza with tomato sauce, ricotta cheese, spinach, and flavourings like garlic, red pepper flakes, parmesan shavings, oregano, or basil leaves. Before putting the spinach on the pizza, it is typically steamed. It can be served as a white pizza without tomato sauce.
Romana (Scrocchiarella, Roman-Style Pizza)
Pizza Romana is known for its crispy crust, almost like a cracker. It is also known under the name scrocchiarella, meaning the crunchy one. This is because olive oil is added to the dough, and less water – the maximum hydration of the dough is up to 55 %. The dough has to be stretched with a rolling pin because it is harder than Neapolitan pizza. Tomato sauce and toppings, like mozzarella, anchovies, capers, basil and pecorino, are added to the pizza. The pizza is baked longer than usual, making the crust extra crispy and charred.
Rustica - (Pizzagaina, Pizza gain, Pizza gaina, Pizza chiena, Pizza chena, Pizza cena, Dinner Pie, Rustic Pie, Easter Pie)
Pizza Rustica, also called pizzagaina, is a big Italian pizza pie made of a crust that goes on top and bottom. Inside are things like salami, salsiccia, ham, prosciutto crudo, prosciutto cotto, eggs, and Italian cheeses like mozzarella, ricotta, Pecorino Romano, and Parmigiano Reggiano. Pizza Rustica is hard to describe because it’s part pastry, quiche, pie, and pizza simultaneously. People usually eat it as an appetizer at room temperature during Easter. It’s from Italy and popular with Italian Americans in the United States.
Sardenara (Sardinaira, Sardenaira, Sardenaria, Sardinara, Sardenaira a Sanremo, Pizza all’Andrea, Pizzalandrea, Pissalandrea, Piscialandrea, Pissaladina, Pisciadela, Pisciarà)
Sardenara is an Italian food that comes from Liguria. Even though people call it pizza, it is different because it is flat, not round. The dough is shaped like a rectangle and has toppings like tomato sauce, anchovies, garlic, olives, and oregano. At first, the topping used to be made of sardines, and the pizza had sardine heads on top. This is why it is called sardenaira or sardenara. People compare sardenara to another dish called pissaladière from a place called Provence. In Imperia, they call it pizza all’andrea or pizzalandrea. Andrea Doria was an Italian admiral who might have made the dish, so they named it after him. In other regions, the same dish has different names. For example, in Bordighera, it is called pisciarà, in Ventmiglia, it is called pisciadela, and in Apricale, it is called macchetusa because of the machetto sauce, which is made with salted anchovies in a mortar.
In Scotland, some places make deep-fried pizza. They fry it in hot oil instead of baking it in the oven. Many chip shops in Scotland make it using the same oil they use for frying fish and chips. The meal is very high in calories and unhealthy. People usually eat it with salt, vinegar, or chips to improve its flavour.
Sicilian (Sicilian-Style Pizza, locally called in Italy sfincione or sfinciuni)
Sicilian pizza in the US is a thick, square-shaped pizza with tomato sauce and mozzarella cheese on top. But sometimes, it’s round and looks like a Neapolitan pizza. The Sicilian people who moved to the US brought this pizza from a similar dish called sfincione, which didn’t have mozzarella. But since mozzarella was cheap and available in New York City, Italian bakeries started putting it on their version of the pizza. Sicilian-style pizza is now enjoyed in many Italian-American communities in New York, New Jersey, Michigan, and Connecticut. The sauce is usually placed on top of the cheese so that the crust cooks well.
St. Louis-style pizza is a type of pizza that comes from St. Louis, Missouri. It’s different from regular pizza because the crust is thin and cut into squares or rectangles. You can put different toppings on it, and it usually has a type of cheese called Provel which is a mix of Provolone, Swiss, and Cheddar cheese. This type of pizza has different recipes, but they all come from a popular pizza chain in St. Louis called Imo’s.
Strips (Red Bread, Party Pizza, Strip Pizza, Bakery Pizza, Tomato Bread)
Pizza strips are a popular food in Rhode Island. Local bakeries, not pizza places, make them. The dish has a thick bread base, similar to focaccia, with tomato sauce, often with a hint of black pepper and fresh herbs such as rosemary or basil and no cheese. Some people call it tomato bread. The pizza strips are cooked on large trays, which makes the crust thick. It is usually eaten at room temperature and is popular at children’s parties and outdoor cookouts. It is believed to be an American version of a similar dish from Sicily called cudduruni, a Sicilan-style focaccia topped with tomato sauce and herbs.
Stromboli is like a calzone, which is a folded pizza. It’s made of Italian bread or pizza dough and filled with Mozzarella cheese and Italian meats, like salami, pepperoni, bresaola della Valtellina, capocollo di Calabria, and sometimes vegetables. The marinara sauce is served on the side instead of being baked inside. Before baking, the dough is rolled into a loaf shape, making it look like a jelly roll. Stromboli was invented in the 1950s in suburban Philadelphia. It’s named after a movie and didn’t come from Italy.
Stuffed pizza is a type of American pizza that became popular in Chicago. It’s similar to deep-dish pizza but has a firmer crust that’s drier and sweeter. Mozzarella Cheese, Parmigiano Reggiano, vegetables, Pepperoni, crumbled sausages and olive oil are usually added on top. Then, another layer of thin dough goes on top, with cuts to cook correctly. Lastly, tomato sauce goes on top before baking.
Tirolese (Speck Pizza)
This pizza has tomato sauce, Mozzarella cheese, and thin slices of Tiroler speck, cured meat from South Tyrol. People all over the country eat it. Sometimes it also has mushrooms.
Tomato Pie (New Jersey-Style Tomato Pie)
Tomato pie (New Jersey-style) differs from regular pizza because the cheese is put on first, followed by the tomatoes, and the crust is thin. The ingredients are mostly the same as regular pizza, tomato,+ Mozzarella and olive oil. It’s like the opposite of traditional pizza.! It comes from Sicilian pizza. People from Sicily in Italy started making it in America in the 1800s. You can usually find it in places where lots of people from Sicily live. Many types of tomato pie exist, but the most authentic recipe is from pizza places in Trenton, New Jersey.
Tonno e Cipolla
This pizza has tomato sauce, mozzarella cheese, preserved tuna, onions, and oregano on top. Sometimes they put capers on it too.
“Valdostana” is a type of Italian pizza. It is typically made using tomato sauce, mozzarella cheese, fontina cheese, and prosciutto cotto (cooked ham). People usually add herbs like oregano, basil, sage and sometimes mushrooms.
Vegetariana (Pizza ortolana, Pizza verdure)
This Italian pizza, Pizza Vegetariana, is made for people who don’t eat meat. It’s made with pizza dough, tomato sauce, mozzarella cheese, and fresh vegetables like zucchini, eggplants, and peppers. Other vegetables used are bell peppers, spinach, onions, mushrooms, sweet corn and olives. The pizza is seasoned with oregano and sometimes olive oil and fresh basil leaves. You can make this pizza suitable for vegans by not including the cheese.
Viennese (Pizza Wurstel, Pizza with Hot Dogs)
Pizza Viennese is a pizza from Italy that uses Vienna sausages as a topping. Although it’s not a typical ingredient in Italian cuisine, it’s a traditional Italian pizza children love. The pizza is made with tomato sauce, mozzarella cheese, and sliced Vienna sausages (Wiener Würstchen – German sausage) on top. Some versions also include fries. While it may not be popular with pizza experts, it’s common in areas near Austria. The pizza’s birthplace is Naples, which is famous for its pizza. In other parts of Italy, it’s not as well-known.
Vulkanen (Swedish Volcano Pizza, Volcano Pizza)
Volcano pizza is a new dish made by chef Halmat Givra at Nya Gul & Blå restaurant in Piteå. It’s a big pizza with many ingredients like cheese, ham, salami, bacon, and beef tenderloin. It also has french fries and a salad with Béarnaise sauce in the middle. This pizza looks cool because everything bursts out of the centre like a volcano. This Swedish invention is great for parties because there are so many different flavours, so everyone will find something they like.
Windsor-style pizza is a Canadian pizza from Windsor, Ontario. It has a medium-thin crust, oregano-spiked tomato sauce, Galati mozzarella cheese, canned mushrooms, and shredded pepperoni sticks. The toppings go on top of the cheese. You can add more toppings like green peppers and bacon. The pizza is cooked on cornmeal in stone deck ovens, making the crust crispy. We don’t know who invented this pizza, but Sam’s Pizzeria, Volcano Pizzeria, and Mario’s Restaurant are the leading contenders. In Windsor, people eat this pizza for various celebrations, like birthdays and weddings.
These are just examples. Feel free to choose what you like.
Have you picked one yet? Or you made your own?
Please leave a comment below with your latest creation.
What are the best pizza toppings ideas for homemade pizza?
Not sure what to put on your pizza crust? People have different preferences when it comes to pizza toppings, but there are some popular choices that many people enjoy. Making homemade pizzas is easy and has endless options.
Pizza came from Italy but is popular all around the world. Almost everyone likes pizza.
This article will talk about different types of pizza crusts, how to make them at home, and creative toppings ideas you can try. So, grab a slice and let’s get started!
Sweet pizzas can be a delicious and creative twist to traditional savoury flavours. These pizzas generally contain toppings commonly associated with desserts or sweet treats. Some popular toppings include Nutella, fruits, marshmallows, caramel, and chocolate chips. They usually fall into one of two main categories: chocolate or banana. Chocolate pizzas can have different toppings like chocolate sprinkles, brigadeiro (a delicious Brazilian sweet made with condensed milk, cocoa powder, butter, and chocolate sprinkles), M&M’s, strawberries, or brownie chunks. Banana pizzas usually have sugar, cinnamon, and mozzarella under the bananas. Sweet pizzas are particularly popular among children and for special events like birthdays or parties. They can be prepared using traditional pizza dough or variations like cookie dough or crescent rolls. Sweet pizzas can also have stuffed crusts with different types of chocolates or hazelnut and cocoa creams. The best thing about sweet pizzas is the endless possibilities for customization and experimentation. Whether you are a fan of decadent sweets or prefer a simpler approach, there is a sweet pizza recipe out there for everyone to enjoy.
Pizza crust recipes
The pizza crust is an essential component of any delicious pizza. It holds the delightful toppings and flavour together. Whether you prefer a thin, crunchy crust or a thicker, deeper dish style, there’s no denying the importance of getting the crust how you like it.
My favourite pizza crust recipes are the gluten-free Tapioca Pizza Crust, traditional white pizza, 100% Whole Wheat Pizza, Cornmeal Parmesan pizza crust, Garlic Parmesan Italian Pizza crust, Gluten-free pizza dough.
Fast2eat knowledge base
Cooking is the most satisfying activity that really explores our artistic skills. As we need some guidance in every task, the same lies with cooking.
I love learning and sharing step-by-step guidance that makes us aware of whether what we are doing is right or not. Therefore, the following Fast2eat techniques, tips, tricks, and skills provide clear guidance to make your cooking experience and your time in the kitchen even more exciting and easy.