Pizza

This Neapolitan-style traditional pizza variety uses the Italian meat delicacy known as porchetta as a topping. Porchetta is a type of stuffed, boneless pork roast that is succulent, savory, and flavor-packed. Slices of aromatic porchetta are arranged on the pizza dough, usually smeared with tomato sauce, sprinkled with fresh rosemary, and then topped with crumbled fresh mozzarella and slices of smoked mozzarella. Pizza porchetta is typically finished off with a drizzle of olive oil and baked until its crust is crispy and the cheese is bubbly. This pizza variety bursts with garlicky, cheesy, and meaty flavors, and its base can also be a pizza bianca, without the addition of tomato sauce.

Pizza porchetta

This Italian pizza variety is prepared with a base of classic pizza dough that is topped with mozzarella and then shortly baked. The fresh ingredients added on top typically include cherry tomatoes, arugula, prosciutto, and parmesan cheese shavings.

Pizza primavera

Thin slices of salty prosciutto cotto or cooked ham, creamy mozzarella cheese, and a robust tomato sauce spread over a basic pizza dough make the pizza variety known as pizza prosciutto. This traditional pizza is usually drizzled with olive oil, seasoned with oregano, and garnished with fresh basil leaves. Pizza prosciutto can be enriched with the addition of other ingredients such as artichoke hearts, mushrooms, or olives.

Pizza prosciutto

Quattro formaggi is a variety of Italian pizza topped with a combination of four kinds of cheese, as the name suggests. Traditionally, the cheeses should be mozzarella and three other, local cheeses, depending on the region, such as Gorgonzola, Fontina, and Parmigiano-Reggiano. Optionally, the pizza can be further enriched with the addition of basil and tomato. The combination of cheeses gives the pizza an unusual, unique flavor that is loved by cheese-aficionados all over the world.

Pizza quattro formaggi

Pizza ricotta e spinaci is a variety of traditional Italian pizza that is topped with tomato sauce, ricotta cheese, and spinach. Fresh leaves of spinach are typically steamed before they are added to the pizza base. The pizza is usually garnished with oregano, fresh basil leaves, red pepper flakes, or parmesan shavings, and it is usually flavored with roasted garlic. Pizza ricotta e spinaci is often found in the form of pizza bianca or white pizza, omitting the tomato sauce.

Pizza ricotta e spinaci

Italy

The main thing about pizza Romana is its crust: thin, extremely crunchy, and almost cracker-like, which is why it is also known under the name scrocchiarella, meaning the crunchy one. There are a few things that make this pizza so light and crispy: olive oil - added to the basic dough - and less water in the mixture - the maximum hydration of the dough is up to 55 %. Due to a harder consistency, this dough must be stretched with a rolling pin, unlike the softer Neapolitan variety that is shaped by hand with almost acrobatic moves while being tossed in the air. Once shaped, the dough is covered with a sparse layer of tomato sauce and chosen toppings &ndash; they can vary, but the most traditional combination would include mozzarella, anchovies, capers, chopped basil, and pecorino. The final touch lies in the skilfull baking, which has to be a bit longer than usual, in order to additionally dry the crust, thus creating its signature crispiness and perfectly charred underside.

Pizza Romana

Pizza rustica or pizzagaina is a large Italian pizza pie consisting of a pastry-like crust that goes both on top and on the bottom, and in between the crust it holds ingredients such as salami, ham, prosciutto, eggs, and Italian cheeses such as mozzarella, ricotta, Pecorino Romano, and Parmigiano Reggiano. It is hard to classify pizza rustica as it is part pastry, part quiche, part pie, and part pizza at the same time. The dish is traditionally prepared for Easter and it is usually served at room temperature as an appetizer. Even though pizza rustica is Italian in origin, it is also popular in the Italian-American community in the United States of America.

Pizza rustica

United States

Rhode Island's famous pizza strips come from the local bakeries, not pizza parlors, contrary to what people may think when they hear the name. It is a dish consisting of a thick, doughy base, similar to a focaccia, slathered with fresh tomato sauce, often with a hint of fresh herbs such as rosemary or basil. There is no cheese in pizza strips, just a heavy, bright red tomato sauce, which is why the dish is sometimes called tomato bread. Pizza strips are baked in large baking trays, resulting in a thick crust. The dish is traditionally served at room temperature and is a common staple food at numerous kids' birthday parties and cookouts. The origin of pizza strips is a mystery, but some believe it is an Americanized version of cudduruni - a Sicilan-style focaccia topped with tomato sauce and herbs.

Pizza Strips

Tirolese or speck pizza consists of tomato sauce, mozzarella, and thin slices of cured Tiroler speck. Although it is typical for South Tyrol, this pizza is eaten throughout the country. Tirolese can sometimes be enriched with the addition of mushrooms.

Pizza Tirolese

This traditional pizza variety is topped with tomato sauce, mozzarella, tuna, and sliced onions. It is often sprinkled with oregano and it can occasionally include capers.

Pizza tonno e cipolla

Valdostana is a variety of Italian pizza that is traditionally topped with tomato sauce, mozzarella, fontina cheese, and cooked ham. The pizza is usually sprinkled with aromatic herbs such as oregano, basil, or sage, and it can be optionally enriched with mushrooms.

Pizza Valdostana

As the name suggests, this Italian pizza variety is created to appeal to the vegetarian palate. Pizza vegetariana consists of a basic pizza dough that is smeared with tomato sauce and topped with mozzarella and a combination of fresh, seasonal vegetables, typically zucchini, eggplants, and peppers, which are almost always pre-cooked. Other typical toppings include bell peppers, artichoke hearts, spinach, carrots, onions, mushrooms, capers, celery, olives, and oregano. The pizza is usually finished off with a drizzle of olive oil and some fresh basil leaves on top. Pizza vegetariana can easily become a vegan-friendly dish by omitting the mozzarella.

Pizza vegetariana

Although it seemingly deviates from the standard Italian pizza by using an ingredient unconventional for authentic Italian cuisine &ndash; the Vienna sausage &ndash; pizza viennese is, on the contrary, a very traditional Italian pizza variety. The pizza base is usually smeared with tomato sauce and then topped with mozzarella and Vienna sausages cut into slices. Hailing from the actual birthplace of pizza &ndash; the town of Naples - pizza viennese is especially beloved by children, who are, as most Italians would agree, its primary consumers. There is also a version of this pizza that calls for the addition of fries. Pizza purists may not be very fond of this pizza variety, but it is, nevertheless, very popular in the regions bordering Austria, while in other parts of the country it remains relatively uncommon.

Pizza Viennese

Sweden

Invented by chef Halmat Givra of Nya Gul &amp; Bl&aring; restaurant in Pite&aring;, volcano pizza is a visually impressive dish with extra everything &ndash; there are pockets of cheese and ham, salami, bacon, and beef tenderloin in a wide ring. Erupting from the center are french fries and a salad with B&eacute;arnaise sauce. This recent Swedish invention is ideal for large parties &ndash; with a great number of flavors, there is something for everyone involved.

Pizza Vulkanen

Pizzolo is a unique type of pizza that is native to Sicily, topped with a base of olive oil, oregano, pepper, Parmigiano Reggiano cheese, and salt. If it is made in a savory version, it is then additionally topped with various greens, cheeses, and salami, and if it is made in a sweet version, it can be topped with pistachio cream, chocolate cream, or ricotta and honey. Pizzolo is topped with an additional layer of dough before serving, so that it resembles a pizza sandwich.

Pizzolo

Prosciutto e funghi is a pizza variety that is topped with tomato sauce, mozzarella, thin slices of prosciutto cotto, and mushrooms. Some varieties can be topped with olives or served drizzled with olive oil.

Prosciutto e funghi pizza

As the name suggests, this classic Italian pizza variety is named after the region of Puglia. In its simplest form, the basic pizza dough is topped with tomato sauce, mozzarella, and red onion rings. Typical variations include replacing mozzarella with Provolone or Pecorino cheese and adding other ingredients such as anchovies, oregano, capers, or olives.

Pugliese Pizza

This unique pizza style originates from the Quad Cities region of Iowa and Illinois and is characterized by an unusual strip cut and a slightly spicy sauce. The crust has a nutty taste due to a generous amount of malt syrup, and the sauce contains chili and cayenne pepper flakes. The pork sausage used for the topping should be cooked and allowed to rest in its juices for several hours before being spread over the entire pizza. Due to its malt-enriched crust, this dish naturally pairs well with beer.

Quad City-Style Pizza

Another popular variety of Italian pizza, quattro stagioni (lit. four seasons) is basically made with the same ingredients as the so-called pizza capricciosa, except it has toppings arranged into four sections, each representing a different season. As with capricciosa, the ingredients include an ever-changing combination of tomatoes, mozzarella, mushrooms, artichokes, ham, and olives. Sometimes, these "seasons" are divided by thin strips of pizza dough.

Quattro stagioni pizza

Rianata trapanese is a traditional pizza variety originating from Trapani in Sicily. The dough is made with a combination of durum wheat flour, salt, sugar, yeast, and water. After a few hours, the dough is kneaded and shaped into an oval, and it's then topped with chopped tomatoes, garlic, parsley, anchovies or sardines, olive oil, and Sicilian pecorino cheese. Once baked, rianata trapanese is topped with a generous amount of oregano; hence the name &ndash; rianata is derived from origanata, meaning full of oregano. The ingredients must be chopped with a knife because blending or mechanical chopping will make the tomatoes too watery. In the past, the dough consisted of leftovers scraps from pasta and bread making.