Postcard Getaway

Discover the Quirkiest and Most Unique Pizza Toppings in Italy That Redefine Traditional Flavors

Written by Kaelie Piscitello

Italian Americans have long debated the prevalence of pineapple on pizza and whether it has become the best or worst topping. However, in Italy, Italians always experiment with toppings and look for new ways to create an innovative experience. Italy has experienced a rise in “pizza gourmet” over the years, encouraging people to experiment with “creative pairings” and more refined toppings.

While anyone can find a traditional margarita or meat-lovers pizza in Italy, travellers should look out for exciting new flavors, such as Nutella and similar dessert, pear, and french fry pizza! Do not fear experimentation. Instead, look to expand palettes. A new favorite flavor could be right around the corner. 

Hot Dogs (Wurstel Pizza)

Hot dogs on pizza can cause a stir for traditional die-hards, but many find the sausage mixed with red sauce a delicious combination. If meat lovers’ pizza can have Italian sausage, why can’t it have hot dogs?

Hot dogs became a topping as Italians welcomed American fast-food chains into their country in the late 20th century. During this time, Italy introduced foods such as hot dogs, and some began to experiment with their menus. Many children love hot dogs, and adding them to pizza created a fun, family-friendly option that also appealed to international tourists.

French Fry Pizza

The fast food influence of the 1970s and 1990s also brought french fries to the Mediterranean. Overnight, they became a popular side dish in snack bars, and Italians soon tried dabbling with french fry pies to appeal to their younger customers. 

Soon, major cities, including Naples and Rome, began offering thick, soft slices with fries on top to add to the grab-and-go appeal. Today, people eat this pizza with tomato sauce and mozzarella, and sometimes, hot dogs are dressed with mayonnaise and ketchup. 

Pistachio Cream and Mortadella

Imagine a plain pizza without sauce topped with a beautiful combined mozzarella and stracciatella cheese flavoring. The chef has paired it with the exquisite tastes of thin, savoury mortadella and pistachio cream. Believe it or not, this combination tastes delicious to southern Italians.

Pistachio cream and mortadella are newer flavors but have become popular in places in the south, such as Sicily. Sicily is known for its delicious pistachios, which are found in Bronte near Mount Etna. Italians use pistachios in desserts, but chefs began experimenting with pistachio-based pestos and drizzles. 

Seafood

Seafood on pizza might seem like a controversial topic for those with an aversion to eating any creature from the ocean. In Italy, however, seafood dishes are very popular because of the proximity to the Mediterranean. Furthermore, because many Italians practice the Catholic religion, many will avoid meat on Fridays leading up to Easter in line with Lenten traditions. So, many pizzerias will offer fish options during that time of year.

Naples, the birthplace of pizza, has a strong fishing tradition. The Frutti di Mare (fruit of the sea) dish was one of the first created and features a mix of shrimp, mussels, squid, and clams. For fish lovers, this pie presents the perfect experimental option. The dish tastes delicious with red sauce, burrata, and onion.

Boiled Eggs

Everyone loves returning to the basics and the “origins” of authentic food. Italians once considered eggs cucina povera, or “poor kitchen,” and would add them to many foods. As a result, Italians traditionally added hard-boiled eggs to their meals because they were a cheap source of protein many peasants could afford.

Furthermore, eggs often symbolize Easter and rebirth in Italy, so many pizzerias incorporate eggs into Easter pizzas or bread to celebrate the holiday. Find Easter-style pies in Sicily and Sardinia and gourmet versions of the food in Northern Italy.

Horse Meat

Imagine a white pie without sauce, creamy mozzarella and burrata, tomatoes, a balsamic glaze, and horsemeat. Yes, that’s right—horsemeat.

People in Italy have eaten horses since the Roman Empire and other early medieval communities. Many saw it as a practical and accessible source of nutrition during war and famine. 

Today, people eat horse meat in Verona, Parma, Puglia, and Sicily. Horsemeat pizza exists in places where people traditionally eat horse meat, and many prefer it cut into thin slices on top.

Nutella

All Italians love sweet treats and pair meals with simple desserts, such as tiramisu and panna cotta. It seems natural that when pizzerias need to use up leftover dough, they begin experimenting with sweet toppings. As a favorite of many, Nutella seems an obvious choice for a sweet topping.

The Italian company Ferrero created Nutella in 1964, and it quickly became a national favorite. Italians already filled pastries with Nutella, so creating dessert pizzas with it seemed like a natural second step. Today, Italians eat Nutella pies at festivals, street food markets, and birthday parties. Travelers can find it in Turin (Nutella’s Birthplace), Rome, Naples, Milan, and Florence.

Blue Cheese and Pear

Charcuterie boards, complete with a wide range of savory bites and sweet flavors from jams and fruits, entice the masses. Italians, in particular, love to pair cheese with fruits, such as figs, pears, and grapes. This cherished food combination encouraged Italians to try mixing Gorgonzola blue cheese with a fan favorite, pears.

Today, people eat it on a sauce-free dough with olive oil, melted gorgonzola, and high-quality pears. Travelers can find blue cheese and pear toppings in northern Italian cities such as Piedmont, Milan, and Turin.