10 Italian Favorite Vegetarian Pizza Toppings

These Italian vegetarian pizza toppings transform your pizza night into a celebration of vegetables and cheese for the whole family. All the fresh veggies are in season, and each vegetable is attentively paired with the most suitable cheese and seasoning. The combination of flavors and textures is carefully chosen to make these delicious vegetarian pizzas so exceptional that no one will miss the meat.

Jump to:

• Italian Cheese and vegetable combination
• Red pizza vs white pizza
• Best pizza dough
• Preparation
• Pizza Margherita
• Pizza with Mushrooms
• Pizza alla Norma
• Pizza with zucchini and smoked scamorza
• Pizza Caprese
• Roasted bell peppers and parmesan flakes
• Red chicory and gorgonzola cheese
• Zucchini flowers and ricotta cheese
• More veggie pizza toppings
• FAQ
• More types of pizza we eat in Italy
• 📋Vegetarian Pizza Toppings

Pizza originated in Italy mainly as a celebration of vegetables and cheese.

That is why we, Italians, are very selective about using meat on our pizza toppings.

These are authentic, traditional Italian vegetarian pizza recipes, which you will find everywhere in Italy, from pizzeria restaurants to takeaway pizza al taglio or rosticceria.

They adhere to the Italian tradition of minimal and thoughtful use of ingredients, guaranteeing the best veggie pizza recipes.

Every Italian pizza features one or more seasonal vegetables, never in excess, to ensure that flavors don't get lost and the pizza crust doesn't get soggy.

Each vegetable is treated respectfully, and no pizza sauce overpowers their flavors.

The right combination of cheese and seasoning enhances its taste, and only when appropriate meat is added, such as ham, sausage, or other cured meat.

This wide selection is the perfect family dinner; as each member can select their own veggie pizza.

They are healthy, delicious combinations that you can also use for pasta or risotto, and they are light enough to ensure easy digestion and peaceful bedtime.

For more healthy pizza recipe you can check: Pizza fritta Montanara, Panzerotti, Pizzette Mini Pizza Bites, Pissaladiere Nicoise, Focaccia Pizza

Italian Cheese and vegetable combination

They are crafted for their complementary flavors and textures, enhancing the overall dining experience.

In Italy, they are used not only on pizza but also for pasta or risotto.

Here is the list and why they work so well together:

1. Pizza Margherita: Basil, Tomato Sauce, and Mozzarella cheese: This classic trio is the foundation of the traditional Margherita pizza. The fresh, aromatic basil pairs beautifully with the tangy tomato sauce, while the mozzarella adds a creamy, melty texture that balances the acidity of the tomatoes.

2. Pizza ai funghi: Basil, Tomato Sauce, Mozzarella cheese, and Mushrooms: Adding mushrooms, either regular or porcini, introduces an earthy flavor that complements the umami notes in the tomato sauce. The mozzarella's creaminess and basil's freshness make this combination a hearty yet balanced choice.

3. Pizza alla Norma: Tomato Sauce, Basil, Mozzarella cheese, ricotta salata, and eggplants: This combination, inspired by Sicilian flavors, offers a mix of textures and tastes. The fried eggplants add a slight bitterness and a crispy texture, while ricotta salata brings a salty, crumbly contrast to the smooth mozzarella and tangy tomato sauce. Salted ricotta is not the usual ricotta, the salt is used to preserve it for longer, therefore the ricotta salata is hard and can be grated. If you cannot find salted ricotta you can substitute with Pecorino or Parmesan.

4. Pizza zucchini e scamorza: Fried Zucchini and Smoked Scamorza cheese: The mild, sweet flavor of fried zucchini pairs well with the deep, smoky taste of scamorza cheese, creating a harmonious blend of flavors and a contrast between the crispy zucchini and the gooey cheese.

5. Pizza Caprese: Fresh Cherry Tomato, Mozzarella cheese or Burrata, and Basil: Cherry tomatoes add a burst of sweetness and acidity, which is perfectly balanced by the rich, buttery texture of mozzarella or burrata. Basil infuses the pizza with a peppery, fresh flavor, elevating the simplicity of the ingredients. It is practically a melted Caprese, but do not even think of adding Balsamic Vinegar.

6. Pizza ai Peperoni: Roasted Bell Peppers, Mozzarella cheese, Parmesan Flakes, and Basil: This is NOT Pepperoni pizza! The sweetness of roasted peppers complements the creamy mozzarella and sharp, salty Parmesan, creating a multi-dimensional flavor profile. Basil adds a fresh, aromatic touch to the smoky, sweet, and savory elements.

7. Pizza radicchio e gorgonzola: Red Chicory and Gorgonzola Cheese: The bitterness of red chicory contrasts with the sharp, pungent flavor of Gorgonzola cheese. This combination is for those who appreciate bold, complex flavors and contrasting textures. The combination of red chicory and gorgonzola is often used in Italy on pizza, risotto, gnocchi, or even served raw as antipasto.

8. Pizza di fiorilli e ricotta: Zucchini Flowers and Ricotta Cheese: This delicate pizza is perfect for summer when zucchini flowers are blossoming. The delicate flavor and soft texture of zucchini flowers pair beautifully with the mild, creamy ricotta cheese, creating a light, summery pizza topping that's both elegant and satisfying.

Pizza alla Genovese: Genovese Pesto and Creamy Stracchino Cheese: The vibrant, herbaceous pesto blends seamlessly with the soft, mild Stracchino, creating a creamy, flavorful combination that's rich yet not overpowering.

Pizza ai Carciofi: Fresh Artichoke, Sun-dried Tomatoes, and Scamorza cheese: The combination of artichokes and sundried tomatoes offers a balance between the artichokes' subtle earthiness and the intense, tangy sweetness of the tomatoes. Scamorza adds a smoky, creamy element that ties all the flavors together.

Using fresh vegetables, particularly artichokes, enhances pizza flavor, as canned varieties can be overly acidic due to vinegar preservation, and frozen ones may release excess water.

Feel free to add black pepper, fresh herbs, black olives or red pepper flakes for a spicy version.

You can also use these combinations to stuffed dinner bread rolls or as a filling to Pizza Bianca Romana, but also as a sauce for pasta or risotto

Red pizza vs white pizza

You may notice that some recipes use tomato sauce (pizza rossa, red pizza), while other don't (pizza bianca, white pizza).

Some vegetables and cheeses are better without tomatoes as they tend to overpower some delicate flavors.

Best pizza dough

The classic Italian pizza dough is the perfect base for a vegetarian pizza.

It is thin and crunchy, and its mild, delicate flavor doesn't take over.

You can also use the pizza bianca romana as a base; they are cooked in a large oven tin and served cut into triangular slices, pizza al taglio.

To make your homemade pizza dough, you can follow the recipes below:

• Easy pizza dough in the bread machine
• How to Make Pizza Dough without a Bread Machine
• Pizza bianca Romana

For simplicity, you can also use a store-bought pizza dough.

Preparation

If you make your own pizza make it the day before and let it rest in the fridge overnight.

1. When you want to make the pizza, take it out of the fridge at least 1 hour before
2. For each 1 lb - 500 g of pizza dough, make 3 balls for a nice thin crust.
3. Cover with a wet towel and let it rest for 30 minutes
4. Put the pizza stone into the oven and turn the oven on to reach 430 F - 220 C
5. Once the oven and the pizza stone are hot, you can proceed.
6. Every time you make a pizza the pizza stone should be very hot, therefore make sure all the ingredients for the toppings are ready.

If you have never made pizza before, read the article: Italian Pizza Dough Recipe And How To Cook It for more information.

Pizza Margherita

This is THE Italian pizza served in every restaurant and pizzerie:

• Simple tomato sauce: no marinara sauce, pizza sauce or Italian seasoning, that does not exist in Italy.
• Mozzarella for pizza: the regular fresh mozzarella would be too watery, so if you use that, you need to make sure the water is drained
• Fresh basil leaves
• Oregano (not always)
• Extra virgin olive oil is added raw, at the end when the pizza is cooked

You can find the detailed recipe in the article: Italian Pizza Dough Recipe And How To Cook It

Pizza with Mushrooms

It is a regular Margherita pizza to which I add fresh portobello or porcini mushrooms for a fancy flavor.

Don't add too many mushrooms, as they tend to release water when cooking.

1. Lay the pizza dough over the hot pizza stone
2. Pour 2 tablespoon of tomato sauce, add a pinch of salt, and spread the sauce over the dough with the back of the spoon
3. Place uniformly over the dough the mozzarella cut in cubes
4. Add 3 chopped basil leaves and 2 sliced fresh mushrooms
5. Cook in the hot oven for 10 minutes
6. Once ready, place it on a cutting board and drizzle some extra virgin olive oil before serving it

Pizza alla Norma

Here I use fried eggplants, but if you want to keep it healthier you can use grilled eggplants.

Salted ricotta is not the usual ricotta; the salt is used to preserve it for longer.

Therefore, ricotta salata is hard and can be grated.

If you cannot find salted ricotta, you can substitute it with Pecorino or Parmesan.

1. Peel and cut the eggplants into slices
2. Fry them in abundant hot olive oil
3. Once they are ready, place them over a piece of paper to absorb as much oil as possible
4. Season them with salt

5. Lay the pizza dough over the hot pizza stone
6. Pour 2 tablespoon of tomato sauce, add a pinch of salt, and spread the sauce over the dough with the back of the spoon
7. Place over the dough uniformly the mozzarella cut in cubes
8. Add a few slices of fried eggplants
9. Grate some salted ricotta (or parmesan) on top and some basil leaves
10. Cook in the hot oven for 10 minutes
11. Once ready, place it on a cutting board and serve

Pizza with zucchini and smoked scamorza

This pizza is very similar to the previous one, instead of eggplants we have fried or grilled zucchini.

To complement the flavor of the zucchini, I added a smoked scamorza.

This is a cheesy pizza; if you cannot find smoked scamorza, you can use another strong cheese.

Look for a cheese made with spun-paste like provolone cheese.

You can read more about the type of cheese in the article: Italian Pizza Dough Recipe And How To Cook It, section Using the right ingredients

1. Cut the zucchini into long slices, lengthwise
2. Fry in abundant hot olive oil
3. Once ready, lay them on kitchen paper towel to absorb all the excess oil and Season with salt
4. Cut the smoked scamorza into slices

5. Lay the pizza dough over the hot pizza stone
6. Pour 2 tablespoon of tomato sauce, add a pinch of salt, and spread the sauce over the dough with the back of the spoon
7. Place uniformly the slices of cheese
8. Lay the zucchini slices over the scamorza
9. Add some basil leaves
10. Cook in the hot oven for 10 minutes
11. Once ready, place it on a cutting board and serve

Pizza Caprese

This is also a very simple pizza with fresh tomatoes instead of tomato sauce, either regular or cherry tomatoes.

If you use cherry tomatoes, use enough so the pizza will be nicely moist.

As cheese you can use either buffalo mozzarella, regular fresh mozzarella or burrata.

1. Lay the pizza dough over the hot pizza stone
2. Place uniformly a few slices of mozzarella or burrata
3. Spread the cherry tomatoes cut in half around the mozzarella slices
4. Add 3 chopped basil leaves
5. Cook in the hot oven for 10 minutes
6. Once ready, place it on a cutting board and drizzle some extra virgin olive oil before serving it

Roasted bell peppers and parmesan flakes

The peppers are roasted in the hot oven to remove the skin.

The parmesan is added after this pizza, but if you prefer, you can add it before.

1. Place the peppers in a very hot oven or under the grill
2. Once the skin on the top of the peppers is burned, turn them around and put them back in the oven
3. Do that until all sides of the peppers are burned
4. Place the hot peppers in a paper bag and keep them closed until they cool down. Their steam will help to separate the skin from the flesh
5. Once cold, you can easily remove the skin from the peppers

6. Remove the seeds and place the slices of the peppers in a bowl
7. Season with salt, extra virgin olive oil, and basil

8. Lay the pizza dough over the hot pizza stone
9. Place uniformly the mozzarella cut in cubes
10. Lay the roasted pepper stripes across the pizza
11. Cook in the hot oven for 10 minutes
12. Once ready, place it on a cutting board and drizzle some extra virgin olive oil
13. Top with parmesan flakes, few basil leaves, and serve it

Red chicory and gorgonzola cheese

Choose some small and tender red chicory or cut it into thinner slices so it can be easy to bite if you are eating the pizza by hand.

As the chicory takes longer to cook, it is best to roast it in the oven for a few minutes before putting it on the pizza.

Usually, 15 to 20 minutes should be enough.

You can make a larger amount and keep the rest in the fridge, and serve it as a side dish for some other meals.

1. Cut the red chicory in slices place it on a baking tin over parchment paper
2. Drizzle with olive oil and season with salt
3. Bake in a hot oven 350 F - 180 C for 15 to 20 minutes

4. Lay the pizza dough over the hot pizza stone
5. Place uniformly the mozzarella cut in cubes
6. Lay the roasted red chicory slices across the pizza
7. Spread some gorgonzola over the chicory
8. Cook in the hot oven for 10 minutes
9. Once ready, place it on a cutting board and serve it

Zucchini flowers and ricotta cheese

The zucchini flowers cook quickly so you don't need to precook them.

You can add them raw over the pizza before you put the pizza in the oven.

However, the ricotta is not a fat cheese; I recommend drizzling some extra virgin olive oil over the pizza so the flowers don't burn in the hot oven, but gently fry.

You don't need a lot of flowers per pizza, so if you have any leftovers, you can either make zucchini flower fritters or use them in a quiche or frittata.

1. Cut the flower sepals (the small green mini leaves that cover the base of the petals)
2. Open the flower to make sure there are no insects inside
3. Wash the flowers with running water
4. Place them upside down in a colander to drain out any water from inside the flower

5. Lay the pizza dough over the hot pizza stone
6. Place uniformly the mozzarella cut into cubes
7. Lay the zucchini flowers cut in half
8. Add the ricotta cheese and drizzle with some extra virgin olive oil
9. Cook in the hot oven for 10 minutes
10. Once ready, place it on a cutting board and serve

More veggie pizza toppings

These recipes are just few ideas, but many more combinations would work well.

• Once the pizza is cooked, add some fresh rocket and cherry tomatoes, they work well with many pizzas, often sprinkled with some Grana cheese flakes.
• Broccoli rabe and sausage is a classic pizza in Naples: salsiccie e friarielli. For a vegetarian version you can replace the sausage with a strong cheese like provolone
• Pizza with potatoes is a classic in Rome. The potatoes are cut very thin to make sure they cook thoroughly.
• Baby chard: never in excess as they tend to release a lot of water when cooking
• Asparagus: they are perfect with Parmesan cheese
• Pissaladiere: a pizza typical from Nice in the South of France made mainly with onion and anchovies, no cheese.

Vegetables I would never put on pizza are kale, corn, cabbage, carrots, parsnip, Brussels sprout, fennel, green beans, sweet potatoes and cauliflower.

FAQ

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.

More types of pizza we eat in Italy

And don't forget to check also these other classic Italian Pizza:

If you are making any of these vegetarian pizza toppings or you have more ideas you would like to share, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.