Roman Pan Pizza
Light, open, crackly Roman tray pizza, cut into rectangles.
Pizza rossa
The everyday Roman bakery square. Just crushed San Marzano, olive oil, and oregano on an open, glassy crumb — no cheese. The tomato is what the crust is built to show off.
Open recipe →Pizza bianca
The other Roman bakery square: nothing but oil, flaky salt and maybe rosemary on the open crumb. The bread people queue for at Forno Campo de' Fiori, split and stuffed with mortadella at eleven in the morning.
Open recipe →Pizza con patate
Rome's potato pizza: paper-thin slices shingled over the oiled dough with rosemary, baked until the edges of the potato crisp and curl. A carbohydrate on a carbohydrate, and one of the city's best things.
Open recipe →Mortadella e stracciatella
Pizza bianca out of the oven, then mortadella draped over the hot squares and stracciatella spooned on top. Pistachios if you're feeling Bolognese. Nothing on this pie is baked but the bread.
Open recipe →Zucchine e stracciatella
Roman pizza bianca with ribbons of courgette baked in, then stracciatella and mint on top after. Light, green, and the best thing to do with a glut of courgettes.
Open recipe →Rossa con acciughe
The pizza rossa with anchovies laid over the tomato before the bake, and capers if you have them. Rome's answer to the marinara, with the sea in it.
Open recipe →'Nduja, stracciatella e miele
Spicy 'nduja melted into the tomato, cool stracciatella spooned over once it's out, and a drizzle of honey to tie them together. It's a regular at Rome's pizza al taglio counters, and the hot-and-cold is the whole point.
Open recipe →Zucca e salsiccia
An autumn square from the Roman pan pizza shops: roasted squash purée in place of tomato, crumbled sausage, mozzarella and sage. Roast the squash until it's sweet and a little caramelised; boiled squash tastes of nothing.
Open recipe →Carciofi e pecorino
Rome's favourite vegetable on Rome's pan pizza: artichokes braised with garlic and mint, mozzarella and a good dusting of pecorino. Jarred artichokes in oil save an hour and taste nearly as good.
Open recipe →Bresaola, rucola e grana
A white pan pizza baked plain, then topped with bresaola, peppery arugula and shaved grana once it's out, with lemon and oil over the lot. It's the light one on the Roman counter.
Open recipe →Tonno e cipolla
Tuna and red onion, one of the most-ordered pizzas in Italy and a total surprise to most Americans. Use good tuna packed in olive oil; the onion turns sweet in the oven.
Open recipe →