Pizza

Boscaiola is a traditional pizza variety that is topped with mozzarella, porcini or champignon mushrooms, tomatoes, cream, and sliced Italian sausage. It is occasionally prepared without tomatoes and can be enriched with a drizzle of olive oil, olives, or fresh parsley.

Pizza boscaiola

Tomato sauce, cherry tomatoes, and buffalo mozzarella are the standard toppings for pizza bufalina. Mozzarella di bufala, as they call it in Italy, is a type of mozzarella prepared with the milk of the Italian Mediterranean buffalo. Renowned for its rich flavor and tender texture, buffalo mozzarella gives this traditional pizza variety its distinctive, one-of-a-kind flavor. Pizza bufalina is typically finished off with a drizzle of olive oil and a handful of fresh basil leaves before serving.

Pizza bufalina

The infamous pizza cake came to life in April of 2014 when a Canadian-based chain Boston Pizza started a campaign called Pizza Game Changers, where the public was called in to vote on the next big thing when it comes to pizza-related products. Pizza cake won the race by miles and since its appearance had people either salivating or shaking their heads in denial. The cake in question is actually made up of multiple layers of pizza that are baked in a pot or a cake pan with tall sides. The recipes vary in the number of pizza layers, ranging from three to six, but the stuffing is always the same; tomato sauce, pepperoni, and heaps of cheese.

Pizza cake

The name of this pizza literally translates to capricious, and seems quite appropriate, considering that the toppings tend to vary from one region to another. Capricciosa is made with an ever-changing combination of ingredients which most often include tomatoes, mozzarella, mushrooms, artichokes, ham, olives, and a sliced hard-boiled egg, whereas in central and northern Italy, it is not uncommon to add capers, sausages, and sometimes even anchovies. One of Italy's favorite pizza varieties of the 1980s, capricciosa still sells well and is once again becoming increasingly popular.

Pizza capricciosa

This pizza variety is a variation on the famous Italian pasta dish known as pasta carbonara. Pizza carbonara consists of a basic pizza dough covered with tomato sauce and topped with slices of salty pancetta, eggs, and cheese. Mozzarella and Grana Padano are the traditional cheese choices for this pizza variety, although Provolone or Pecorino Romano cheeses are also commonly used. The pizza is usually drizzled with olive oil and sprinkled with basil or parsley and black pepper, another essential trait of pasta carbonara. The eggs are typically raw and cooked directly onto the pizza, which requires skillful timing, but some versions call for boiled and sliced eggs, which are then arranged on top of the pizza.

Pizza carbonara

Italy

Pizza carrettiera is a variety of Italian pizza that is traditionally topped with tomato sauce, rapini, pepperoncini, salsiccia, and smoked provolone cheese. Commonly known as pizza salsiccia e friarielli, or sausage and rapini pizza, this pizza variety is one of the most beloved Neapolitan pizzas. There&rsquo;s even a famous Campanian saying that says "A sasicc &egrave; a mort re friariell," meaning the combination of rapini and fresh Italian pork sausage is unmatched. The pizza is usually drizzled with extra-virgin olive oil and garnished with fresh basil leaves on top. There is also pizza ripiena - the stuffed version of pizza carrettiera calling for the placement of sausage and rapini filling between two pieces of dough, sealing the dough, and then baking it in the oven. Pizza carretierra can also be prepared as a white pizza, without the addition of tomato sauce.

Pizza carrettiera

Cuba

Cuban pizza is a pizza variety that's distinguished by the dough and the sauce. The dough is a little thicker than in other pizzas and the sauce is a little bit sweeter. This is not a fancy pizza style &ndash; it's simple, comforting, and accessible. The selection of toppings (which are baked into the pie!) usually includes 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, typically gouda in Cuba and a combination of gouda and mozzarella in Miami. Once prepared, it's usually folded and eaten like a sanwich, but you can also order a picada, a Cuban way of saying sliced pizza. It is believed that this pizza style originated in Havana and was perfected at Varadero Beach in Cuba, and the inventor later moved to Miami and reopened his own pizzeria called Montes de Oca. However, there are others who claim that the founder of Rey Pizza, a Cuban pizza chain, was the first one to create pizza cubana. Regardless of the inventor, both Montes de Oca and Rey Pizza are local institutions.

Pizza cubana

Pizza e fichi is a variety of pizza bianca, which is usually topped with mozzarella, garlic, salt, olive oil, and, sometimes, rosemary leaves. This Roman version of pizza bianca, called pizza e fichi, is essentially the same, apart from the fact that it is additionally topped with chopped pieces of succulent figs. The best figs are available in September, or sometimes in late August, making pizza e fichi a highly seasonal pizza variety.

Pizza e fichi

This is a variety of Italian pizza that is traditionally topped with mozzarella cheese, zucchini flowers, olive oil, and salted anchovies. If one is using the untraditional method, it is recommended to add some black pepper and garlic for extra flavor.

Pizza fiori di zucca

Canada

Pizza-ghetti is a Quebec dish consisting of a combination of pizza and spaghetti, hence the name. The pizza is usually sliced in half and paired with spaghetti in tomato sauce on the side. There is also a variety on the already unusual dish where spaghetti are hidden beneath melted cheese on a pizza.

Pizza-ghetti

Pizza inglesina is a variety of traditional Italian pizza that is topped with tomato sauce, mozzarella, and prosciutto crudo. This last ingredient is a type of traditional Italian raw, dry-cured ham as opposed to prosciutto cotto, which is cooked ham, both of which are staples in Italian cuisine. This pizza variety is usually finished off with a drizzle of extra virgin olive oil and topped with fresh basil or oregano.

Pizza inglesina

Pizza Margherita is a delicacy that is literally fit for a queen. In 1889, Queen Margherita of Savoy visited Naples, where she was served a pizza that was made to resemble the colors of the Italian flag: red tomatoes, white mozzarella cheese, and green basil. It was made by a chef named Raffaele Esposito of Pizzeria Brandi, who is credited for its invention. The Queen loved the dish, and Esposito named it after her - pizza Margherita, but such a pizza was also made before that time, and can be dated back to at least 1866, when the most popular pizza toppings included basil, cheese, and tomatoes, but the pizza was not yet named Margherita. Since those times, Margherita has become one of the most popular pizza varieties in the world, and in 2009, it was protected as one of the three Pizze Napoletane with an STG European label of protection, proving its excellence in flavor, ingredients, and traditional pizza-making techniques.

Pizza Margherita

Marinara is a Neapolitan pizza with a topping of tomatoes, oregano, garlic, extra virgin olive oil, and sometimes fresh basil. Its name is not derived from the popular belief that it has seafood on it (because it does not), but because it was a staple food of the fishermen who consumed it upon their return home from fishing in the Bay of Naples. Some claim it was invented at Pizzeria Port'Alba in 1734, considered the oldest pizzeria in the world. Marinara is a part of protected Napoletana pizzas, with specific rules concerning the production process, the dough, and the key ingredients used in making the pizza.

Pizza marinara

Pizza melanzane is Italian eggplant pizza. The pizza is traditionally slathered with tomato sauce and topped with mozzarella cheese and slices of eggplants, which are usually fried, saut&eacute;ed, or roasted before being used on the pizza. Mozzarella is sometimes added near the end of baking. The soft and meaty flesh of the eggplants perfectly complements the basic cheese and tomato sauce pizza, the flavor of which can be further enhanced by adding a drizzle of olive oil, a handful of fresh basil leaves, or oregano.

Pizza melanzane

Pizza mimosa is a variety of Italian pizza bianca or white pizza that is topped with cream, cooked ham, corn, and mozzarella cheese. Commonly referred to as panna prosciutto e mais or pizza con prosciutto e mais, the pizza is usually drizzled with olive oil and garnished with fresh basil leaves. There is also a vegetarian and gluten-free version of pizza mimosa that calls for topping the pizza with scamorza cheese or mozzarella, arugula, and olive oil. Pizza mimosa is occasionally prepared with a layer of tomato sauce underneath the creamy and cheesy toppings.

Pizza mimosa

Italy&rsquo;s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations &ndash; marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito&rsquo;s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy&rsquo;s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.

Pizza Napoletana

The name of this classic Italian pizza translates to greengrocer&rsquo;s pizza. It consists of a basic pizza dough which is smeared with tomato sauce, topped with mozzarella and grilled slices of eggplant and zucchini, then baked. Lastly, pizza ortolana is typically drizzled with olive oil and topped with fresh basil.

Pizza ortolana

Inspired by another Italian dish - the traditional Southern Italian specialty, known as parmigiana di melanzane or eggplant parmesan - pizza parmigiana is a tasty twist on this dish that uses the dish's main ingredients as toppings. This pizza variety is traditionally topped with tomato sauce, eggplant slices (which are usually fried), mozzarella cheese, and plenty of grated Grana Padano cheese. The tomato sauce is usually enriched with garlic, onions, oregano, and basil. Once baked, the pizza is typically drizzled with olive oil and garnished with fresh basil leaves on top.

Pizza parmigiana

A classic Italian pizza variety, pizza patatosa is a type of potato pizza that is traditionally topped with tomato sauce, mozzarella, and potatoes. Prior to arranging them onto the pizza base, the potatoes are cut into wedges or thin slices, then combined with olive oil and aromatic herbs such as rosemary or thyme, which give the dish a lovely flavor and fragrance. There are numerous versions of this pizza variety across Italy, from those that call for fried potatoes or mashed potatoes instead of baked ones, to those that use a plain white pizza as a base. In Italy, potato pizza can be found in various shapes, including circular, oblong, or rectangular.

Pizza patatosa

Pizza pesto Genovese is a variety of Italian pizza that is traditionally topped with pieces of mozzarella di bufala and the famous pesto Genovese sauce. The pizza is typically finished off with a drizzle of olive oil before serving.