page_title: List of Italian dishes
section_title: Common pizzas
hierarchical_section_title: List of Italian dishes / Dishes and foods / Common pizzas
caption_attribution_description: English: Picture of an authentic Neapolitan Pizza Margherita taken by Valerio Capello on September 6th 2005 in a pizzeria ("I Decumani") located on the Via dei Tribunali in Naples. Italiano: Fotografia di un'autentica pizza Margherita napoletana scattata da Valerio Capello il 6 settembre 2005 nella pizzeria "I Decumani" situata in Via dei Tribunali a Napoli.
context_page_description: This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines.
  Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.
  Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes.
context_section_description: Ai frutti di mare – an Italian seafood pizza that may be served with scampi, mussels or squid
  Calzone – folded over dough usually filled with ricotta and other ingredients
  Focaccia al rosmarino – a pizza based on rosemary and olive oil, sometimes served with prosciutto, usually served as appetizer
  Pizza ai funghi e salsiccia – pizza with mushroom and sausage or boscaiola, with mozzarella, mushrooms and sausages, with or without tomato
  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. This type of pizza was invented in Rome, Italy, and is common throughout Italy.
  Pizza ai quattro formaggi – (four cheese pizza) with four different cheeses (sometimes melted together, sometimes in sectors), with (rossa, red) or without tomato sauce (bianca, white)
  Pizza alla napoletana (or Neapolitan) – tomato, mozzarella and anchovy
  Pizza capricciosa – with tomato, mozzarella, mushrooms, artichokes, black and green olives
  Pizza Margherita – tomato and mozzarella
  Pizza marinara – tomato, oregano and garlic
  Pizza pugliese – tomato, mozzarella and onions
  Pizza quattro stagioni (four seasons pizza) – based on tomato and divided in four sectors, one for each season:
  Pizza romana (Roman pizza) – tomato, mozzarella, capers and anchovy
  Pizza siciliana (Sicilian pizza) – tomato, mozzarella, capers, olive and anchovy
caption: Neapolitan pizza (Margherita)
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