The Best Italian Pizza Topping

Mickey | Food and Drink | Monday, January 10th, 2011

These are my best Italian pizza toppings, those that any real pizzeria in and outside of Italy will have on the menu. I’ve also added some tips if you want to try them at home.

Tuna and onions. Not the lightest among the toppings, and the onions will leave some effect on your breath until you’ve completely processed it (which is, if you have pizza for dinner, at around lunchtime of the day after), but those two together are a killer. Sauté’ the onion for 10-12 minutes on a pan with little olive oil before adding and put it in the oven half way through the cooking, with the tuna straight out of the can.

Margherita. Just mozzarella and tomato sauce. Out of Italy this is mistakenly considered the base of all pizzas, but in Italy it is a pizza in its own right, and the one with the longest tradition too. Make sure you have the best mozzarella available.

Rocket and Parmesan. In Italy it’s actually with Grana Padano (very similar to Parmesan). Simple and sophisticated. Bake the pizaa with tomato sauce only and add the topping once it’s out of the oven.

Ham and mushrooms. Another great pair. The ham shouldn’t be too thick nor too salty, and cut into stripes. Finely chop the mushrooms, then sauté in little extra-virgin olive oil and a clove of garlic until tender. Sprinkle with parsley, salt and pepper, and put them on top of the pizza with the slices of ham, half-way through the cooking.

Pepperoni. This is actually the odd one, as it is NOT an Italian topping but it’s still my favorite. Peperoni (with one p) is an Italian word but it means peppers, which are not normally used as pizza topping. However there is a type of Italian pizza with red-hot salami called “diavola.” But I prefer pepperoni pizza by far.

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