Recipes › Bread & Pizza › Pizza Toppings Recipe

Pizza Toppings Recipe

Recipe by Pedro M. A. Neves

Master the art of classic Italian pizza toppings with this comprehensive guide to preparing authentic flavors that complement fresh dough perfectly. This recipe covers the essential toppings used across Italy, from the simplicity of margherita to more robust regional combinations. Each topping is prepared to enhance the pizza's texture and taste while maintaining traditional Italian principles.

Ingredients

• 400 g fresh San Marzano tomatoes or 400 g canned whole tomatoes
• 250 g fresh mozzarella di bufala, room temperature
• 100 g fior di latte mozzarella, room temperature
• 30 ml extra virgin olive oil, plus more for drizzling
• 20 g fresh basil leaves
• 4 cloves garlic, minced
• 5 g sea salt
• 2 g freshly ground black pepper
• 100 g prosciutto di Parma, thinly sliced
• 80 g aged Parmigiano-Reggiano, shaved
• 150 g roasted red peppers, drained and sliced
• 120 g fresh arugula
• 50 g Castelvetrano olives, pitted and halved
• 100 g caramelized onions
• 15 ml balsamic vinegar
• 1 fresh red chili, thinly sliced

Instructions

1. Prepare the tomato sauce by passing fresh San Marzano tomatoes through a fine sieve or food mill, or by crushing canned tomatoes by hand into a bowl. Combine with minced garlic, 15 ml olive oil, half the sea salt, and half the black pepper. Stir gently to combine and let rest for 10 minutes.

2. Tear fresh mozzarella di bufala into irregular pieces, roughly 3-4 cm each, and place on a clean kitchen towel to remove excess moisture. Keep separate from fior di latte mozzarella.

3. Shave Parmigiano-Reggiano into thin curls using a vegetable peeler or cheese slicer, and set aside on parchment paper.

4. Clean fresh basil leaves with a damp cloth and set aside on a dry towel. Do not wash or cut until ready to use to prevent darkening.

5. Slice prosciutto di Parma into individual pieces and arrange loosely on a plate, keeping them separated to prevent sticking.

6. Slice roasted red peppers into 1 cm wide strips and arrange on a clean plate. Pat with paper towel to remove excess oil or moisture.

7. Arrange fresh arugula in a small bowl and dress lightly with 5 ml extra virgin olive oil and a pinch of sea salt, keeping it separate until final assembly.

8. Pit and halve Castelvetrano olives if not already prepared, and place in a small bowl. Warm caramelized onions gently if made ahead, ensuring they remain at room temperature.

9. Slice fresh red chili thinly on a cutting board, removing seeds if less heat is desired, and place on a small plate with a pinch of sea salt.

10. Arrange all prepared toppings on a clean kitchen counter or wooden board, organized by type with labels, ready to be distributed onto pizza bases during baking or immediately after.

Substitutions

• Replace fresh mozzarella di bufala with fresh cow's milk mozzarella (fior di latte) for milder flavor and better browning
• Substitute San Marzano tomatoes with good-quality canned peeled tomatoes from any Italian region or fresh Roma tomatoes when seasonal
• Replace prosciutto di Parma with speck, guanciale, or pancetta for different regional Italian flavors
• Swap fresh basil with fresh oregano or a combination of both for a different aromatic profile

Tips

• Prepare all toppings at room temperature for optimal melting and flavor distribution on the pizza
• Use high-quality Italian ingredients, especially tomatoes, mozzarella, and olive oil, as their flavor directly impacts the final result
• Add fresh basil and arugula only after the pizza is removed from the oven to preserve their delicate texture and bright flavor
• Pat down excess moisture from cheeses and wet toppings with clean kitchen towels to prevent soggy pizza crust

Pizza toppings in Italy vary dramatically by region, with Naples claiming the simplicity of margherita while Rome celebrates complex combinations. Traditional Italian pizzerias honor specific regional recipes passed through generations, treating topping selection as an art form that respects the ingredient quality and baking method rather than quantity.

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