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I created this list of pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. To make pizza I use the traditional Italian Pizza dough recipe.
Pizza is a fun dish to write about, originated from Naples, it has traveled the world with the Italian emigrants.
Everybody love pizza, besides my Uncle Nicola who must be the only one in the entire universe.
Each country has created their own version and chefs around the world have experimented new toppings using local flavour and preferences.
There are so many pizza’s versions around the world, some completely different from the one originated in Naples.
So Pizza has now become a source of lively discussions on social media: what should and shouldn’t be a pizza topping.
But while very few people take the debate seriously, most of the time those discussions are exchanges of some funny jokes and images.
Of course, I will always defend the original Italian pizza and if any of you eat pizza with pineapple please let me know……..
…..and I will pray for your soul!
In the meantime, I will show you a list of typical Italian Pizzas with vegetables, and I hope you will soon convert.
Why only vegetables?
Because even if I like meat, I prefer to eat cheese and vegetable pizzas especially in the evening as they are easier to digest ( I know, Italian always talk about digesting).
So I will start with some few examples, but I will add more once the vegetables are in season or if I came across a cheese that is worth melting on pizza.
Here is my first load of vegetarian pizza toppings:
Pizza with Mushrooms and Basil
I make this pizza often as it is easy to make and the ingredients are easy to find.
It is a regular pizza Margherita in which I add fresh portobello mushrooms and some basil leaves.
As you can see I don’t add too many mushrooms as they tend to release water when cooking and I don’t like a soggy pizza.
I use regular mozzarella cheese as its sweet flavour well combines with the earthy mushrooms.
White Pizza with Fresh Tomatoes and Buffalo Mozzarella
This is also a very simple pizza with fresh tomatoes instead of tomatoes sauce.
Pizzas without tomatoes sauce are called White pizza in Italian Pizza Bianca and it is usually made with fresh vegetables whose taste can be overpowered by a tomato sauce.
You can make this pizza with cherry tomatoes, but use enough so that the pizza will be nicely moist.
Add some fresh extra viring olive oil at the end and it becomes a melted Caprese.
Do not even think of adding Balsamic Vinegar, I am not sure who had this idea of adding it over the Caprese.
Definitely no one in Capri!
Pizza with Aubergines or Parmigiana
If I go out for Pizza I would always order Pizza with aubergines.
I prefer grilled aubergines, but some pizzeria use fried ones.
I always add some fresh Parmesan at the end, a winner.
White Pizza with Pesto and Stracchino
This Pizza is another favourite.
Every time I go to Italy I stock up on Stracchino and fresh basil to make the pesto.
You can read more about it in the article: Traditional Italian White Pizza With Pesto
This is my list for the moment and more ideas will come later.
I already have my next pizza photographed.
Can you guess what it is with?
To make the pizza dough I use the Bread Machine Kenwood BM450 and this is my affiliate link, it is very convenient and it always comes out perfect.
If you don’t have the bread machine, see post: How to make the Pizza dough without a bread machine.
And don’t forget to check also these two classic Italian Pizzas:
Pizza with Fresh Vegetables
For the pizza
- 3 cup flour (Type 55, All purpose, Plain, Type 0)
- 1 cup water
- 1 tsp salt
- 1 package yeast
Pizza with Mushroom
- 3 mushrooms you can add more if you like
- 3 leaves basil
- 1 cup mozzarella
Pizza with Fresh Tomatoes
- 2 fresh tomatoes or cherry tomatoes
- 3 leaves basil
- 1 cup buffalo mozzarella
Pizza with Grilled Aubergines
- 1 grilled aubergine
- 3 leaves basil
- 1/2 cup tomato sauce
- 1 cup mozzarella cheese
- 1/4 cup Parmesan flakes
Make the pizza dough
- Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
- For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, otherwise, it will crawl all over the fridge.
Prepare the pizza
- Once the dough is ready, cut it into 3 equal sizes and lay them down on a well-floured baking sheet.
- When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises. In the meantime, put the pizza stone in the cold oven and set the oven at 220 C.
- Once the oven reaches the temperature of 220C, take the pizza stone out of the oven and lay the dough on top.
- Topp it with the topping of your choice
- Cook it in the hot oven for 10 minutes