Pizza siciliana ( Sicilian pizza and Sfincione / sfinciuni ) – tomato, mozzarella, capers, olive and anchovy.Pizza romana ( Roman pizza) – tomato, mozzarella, capers and anchovy.Pizza quattro stagioni (four seasons pizza) – based on tomato and divided in four sectors, one for each season:.Pizza pugliese – tomato, mozzarella and onions.

Pizza marinara – tomato, oregano and garlic.Pizza Margherita – tomato and mozzarella.Pizza capricciosa – with tomato, mozzarella, mushrooms, artichokes, black and green olives.Pizza alla napoletana (or Neapolitan) – tomato, mozzarella and anchovy.Pizza ai quattro formaggi – (four cheese pizza) with four different cheeses, typically Parmesan, Gorgonzola, Ricotta and Mozzarella (sometimes melted together, sometimes in sectors), with (rossa, red) or without tomato sauce (bianca, white).This type of pizza was invented in Rome, Italy, and is common throughout Italy. Pizza al taglio – ( Italian for pizza by the slice - literally 'by the cut') is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams.Pizza ai funghi e salsiccia – pizza with mushroom and sausage or boscaiola, with mozzarella, mushrooms and sausages, with or without tomato.Focaccia al rosmarino – a pizza based on rosemary and olive oil, sometimes served with prosciutto, usually served as appetizer.Calzone – folded over dough usually filled with ricotta and other ingredients.Ai frutti di mare – an Italian seafood pizza that may be served with scampi, mussels or squid.The cuisine of Italy has many unique dishes and foods. 1.8 Carne (meat dishes and cured meats).

Steak Pizzaiola Recipe Teresa Giudice