Six Pizza Variations – a delicious recipe with dough, Toppings. Easy to follow and perfect for any occasion.
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Prepare the pizza dough.
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Preheat the oven to 425 degrees at least 10 minutes before preparing the pizza.
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Punch the dough down and flatten or roll it into one large pizza or two to four individual pizzas.
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Make whatever size or shape you want toround, rectangle, oval, oblong, or square.
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Though we have never seen one, you could even make a triangular pizza, which would be symbolic of triangular-shaped Sicily.
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Anyway, the shape doesnt matter, although at Gangivecchio we normally make traditional round pizzas and prefer individual ones to sharing one big pizza.
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Place the shaped dough on a lightly oiled baking sheet.
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Top the flattened dough with any of the suggested toppings below.
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There are countless pizza possibilities: all sorts of vegetables and herbs, olives, anchovies, capers, meats, fish and seafood, tomato sauce, tomatoes, and a huge array of cheeses.
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We like the basic Margherita pizza, which is made by putting thin slices of mozzarella over the dough and covering it with thin tomato slices and a drizzle of olive oil.
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After the pizza is baked, it is sprinkled with small, fresh basil leaves.
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We also sprinkle this simple tomato and cheese pizza with young arugula leaves if we have some from the garden.
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Try it, its delicious.
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The five variations we give below are only a handful of the many we like.
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The amounts of ingredients for the toppings given are for 1 large round pizza, about sixteen to eighteen inches in diameter, or two to four smaller pizzas.
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However, if you love cheese, add a little more.
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If you want more vegetables than cheese, increase the amount of vegetables and reduce the amount of cheese.
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There are no strict rules.
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The one thing we do suggest is not to overpower the pizza with too much topping.
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After all, the crust is important.
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Use a small amount of tomato or tomato sauceno more than 1 1/2 cups for a large sixteen-inch pizza; the sauce should just lightly carpet the doughand use no more than 1 to 1 1/2 pounds of cheese.
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Resist adding large amounts of topping ingredients, or the pizza will turn into a casserole.
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It is like shopping in a market when you are hungry: you buy too much, and you regret it later.
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The cooking time for pizza is about 20 to 25 minutes, depending on the size of the pizza and the amount of ingredients, so keep your eye on it.
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Here are five more pizza topping suggestions.
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Patate, Salsiccia, e Rosmarino (Potatoes, Sausage, and Rosemary) Boil 4 small new potatoes until tender.
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Cool the potatoes completely.
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Peel and cut the potatoes into thin slices.
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Meanwhile, cook 3/4 pound of crumbled sweet or hot sausage in a frying pan until no longer pink.
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Drain and let cool.
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Spread 1 cup of tomato sauce over the shaped dough to within an inch of the edge.
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Top with a single layer of the potatoes.
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Sprinkle the sausage and 2 teaspoons of fresh rosemary over the top.
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Drizzle the pizza lightly with olive oil.
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Bake until the crust is golden brown.
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Season lightly with salt and pepper.
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Quattro Formaggio (Four Cheeses)
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Top 1/4 of the shaped dough to within an inch of its edge with about 1/3 pound each of thinly sliced mozzarella, Swiss, provolone, and crumbled gorgonzola cheese.
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Drizzle the cheeses lightly with olive oil.
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Bake until cheeses have melted and the crust is golden.
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Season with freshly ground pepper.
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Pizza con Pomodori, Caciocavallo, e Cipolla Rossa (Tomato Sauce, Caciocavallo, and Red Onion)
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Spread 1 to 1 1/2 cups of tomato sauce over the shaped dough to within an inch of the edge.
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Sprinkle with 3/4 pound of diced caciocavallo (or provolone) cheese and 3 medium-sized red onions cut in half crosswise and then into thin slivers.
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Drizzle the top lightly with olive oil.
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Bake until the crust is golden.
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Melanzane e Basilico (Eggplant and Basil)
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Top the shaped dough to within an inch of the edge with 2 peeled, seeded, and cubed medium tomatoes, 3/4 pound diced mozzarella, 2 thinly sliced and grilled small eggplants, or 3 cups fried cubed eggplant.
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(To fry cubed eggplant, heat 1 1/2 cups olive oil in a large frying pan.
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Fry until golden, stirring often.
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Drain.)
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Drizzle lightly with olive oil.
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Bake until the crust is golden.
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After it comes out of the oven, sprinkle with salt and pepper and a handful of small fresh basil leaves.
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Zucchine e Timo (Zucchini and Thyme)
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Heat 1/4 cup olive oil in a saucepan.
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Dice 4 small zucchini and put them in the saucepan with 2 minced garlic cloves.
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Season to taste with salt and pepper and stir.
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Cook over high heat for 3 minutes, then transfer the mixture into a shallow bowl to cool.
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Stir 1 tablespoon of chopped fresh thyme into the mixture.
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Spread the mixture on top of the shaped pizza dough.
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Top with 1/2 pound of shredded provolone or Swiss cheese.
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Bake until the crust is golden brown.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: Basic pizza dough, Toppings (see below).
Yes, Six Pizza Variations falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.