Hailing from Naples, the birthplace of pizza, Gino’s Italian pizza recipes are as true to the authentic originals as possible – and have the added bonus of that unique and delicious Gino twist!
For a true Italian pizza experience, there’s nothing better than these authentic recipes – and the beauty of making real Italian pizza is that it’s so easy to do! Make the base, top it with mozzarella and one of Gino’s Italian pizza sauce recipes and then vegetables, meat, more cheese, fish – whatever you like! The sky’s the limit.
And when it comes to truly authentic Italian pizza recipes, Gino is a tough act to beat – after all the pizza itself was invented in his back yard. In the 1500s in Naples, a popular flatbread called a ‘galette’ was referred to as a ‘pizza’ (literally, a ‘pie’ in Italian) and was a dish sold as street food for poorer people. They used whatever ingredients they could get hold of and created the first Italian pizza dough recipe, topping it with olive oil, herbs and spices. That’s why the classic Italian pizza recipe as we know it is Neapolitan.
But it didn’t end there. ‘Pizzaoili’ Raffaele Esposito later created a traditional Italian pizza recipe (the one almost everyone today uses) for the visit of Queen Margherita in 1889 that included the ‘tricolore’, the three colours of the Italian flag – red (tomatoes), green (basil) and white (mozzarella) and the world-famous pizza margherita was born!
So if you’re after that authentic Italian pizza experience then you simply can’t get any better than Gino’s real Italian pizza – indeed, if you’re after delicious and easy Italian pizza recipes, you’re in the right place!
You can find a full range of the very best Italian pizza recipes in Gino’s best-selling recipe books or you can find a selection of great ideas below. Time to start cooking!
Pizza RecipesGet Inspired
Pizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e nociButternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts
I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green...
Butternut squashMain Ingredient
Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan
The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.
TEGLIA DI PIZZA PICCANTE CON ACCIUGHE, ZUCCHINE, E AGLIOPizza Tray with Anchovies, Courgettes, Garlic & Chilli
Anchovies are found in large numbers in the Mediterranean, particularly in southern Italy, where they are a staple food and are eaten fresh or preserved in olive oil or salt. They’re high in antioxidants, and some research suggests they may be linked to longevity. If you prefer, replace the anchovies with black olives.
Pizza Con Zucchine E Aceto BalsamicoPizza With Courgettes & Balsamic Glaze
I love grilled courgettes, but sometimes it’s just a hassle to prepare them, particularly if I’m hungry and need feeding right now! Here I can get the same flavour and texture by simply tossing them on top of this fantastic pizza. It looks amazing with all the overlapping circles of cheese and courgette – a real showstopper.
Pizza spessa con acciughe, olive e capperiDeep Pan Pizza With Anchovy, Olive & Caper Topping
Sicily is the original home of the deep-pan pizza. A popular dish, it is usually cooked in large rectangular tins and sold by the weight. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. I absolutely love the combination of anchovies,...
Globe artichokes are used a lot in Europe, and especially in Italy, but don’t seem to be very popular here in England. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. I have tried making this recipe with rocket leaves instead of the mushrooms and it’s just as good. A classic Italian four seasons pizza that just reminds me of home. Makes...
Pizza Volante ai SalumiPizza Stuffed with Mascarpone, Salami Milano, Bresaola and Parma Ham
Meat, meat and more meat – I love this pizza. The use of three different hams with cheese is delicious. Making that first cut into the pizza and enjoying all the flavours oozing out is worth any amount of time you spent preparing it. Picture after a hard day’s work eating this dish with a large glass of red wine – it’s the perfect ending to any day. If you prefer, add in mozzarella to get that...
Classica MargheritaClassic Margherita
Most babies are weaned off their mother’s milk with puréed food, I’m sure my mother weaned us off on pizza as I just don’t ever remember life without it. This classic tomato and mozzarella pizza originally was created for the Queen of Naples, Margherita. Never use buffalo mozzarella as it is too milky and will make your pizza base very soggy. Fresh basil is a must: don’t you ever attempt to...