Pizza has long since ceased to be exclusively an Italian dish. Today, it is made in virtually every country, with people experimenting with toppings, sauces and different types of dough. However, amongst the hundreds of recipes, there are some that have remained popular for decades. «Margherita», «Pepperoni», «Four Cheeses» and «Hawaiian» each have their own history, and some of them originated far beyond the borders of Italy. Here’s how the most famous types of pizza came about and what sets each of them apart.
Margherita — a classic from Naples
The history of pizza «Margarita» is closely linked to Naples in Italy. According to a well-known legend, in 1889 a pizza chef Raffaele Esposito I made it in honour of the Queen Margaret of Savoy. The topping combined the three colours of the Italian flag: red tomatoes, white mozzarella and green basil.
Although similar recipes existed before, it was this particular story that made the «Margarita» one of the symbols of Italian cuisine. Its main appeal lies in its simplicity. The tomato sauce adds a hint of tang, the mozzarella provides a delicate, creamy texture, and the fresh basil infuses the dish with its characteristic aroma.
«Margarita» remains the favourite choice for those who want to enjoy the taste of a proper pizza without a lot of extra toppings.
Pepperoni — an American pizza with Italian roots
Despite its Italian name, the «Peperoni»It originated in the United States. In the early 20th century, Italian immigrants began adapting traditional recipes for meat products to suit American culinary tastes. This is how the spicy pepperoni sausage came into being, which later became one of the most popular pizza toppings.
The classic recipe includes tomato sauce, mozzarella and thin slices of pepperoni. As it bakes, the pepperoni browns slightly, releasing its aromatic fats and giving the dish a rich, meaty flavour.
Spices play a key role, particularly paprika and pepper. It is these that create the characteristic piquancy, which goes perfectly with the melted cheese and the crispy edges of the pastry.
Four Cheeses (Quattro Formaggi) — a blend of Italian cheese traditions
Italian cuisine is renowned for its variety of cheeses, which is why the pizza was invented Quattro Formaggi has become a natural extension of local culinary traditions. Unlike the «Margarita», this dish does not have a single, universally accepted origin story or a specific creator.
Classic versions use mozzarella, Gorgonzola, Parmesan and Fontina. Each cheese plays its own role: mozzarella creates a delicate base, Gorgonzola adds distinctive tangy notes, Parmesan enhances the flavour, and Fontina provides a soft, creamy texture.
Depending on the region and the recipe, the pizza is made with either a tomato or a cream base. Once baked, the cheeses form a fragrant layer with a variety of flavour nuances. This is precisely why «Four Cheeses» is particularly prized by fans of delicate, rich, meat-free toppings.
Capricciosa — an Italian recipe with a generous topping
Title Capricciosa derives from an Italian word associated with capriciousness and changeability. This type of pizza has become popular in Italian pizzerias thanks to its combination of many ingredients, which is unusual for classic recipes.
It is usually made with a base of tomato sauce and mozzarella, to which ham, button mushrooms, artichokes and olives are added. The combination of meat, vegetables and cheese creates a rich flavour, in which each ingredient complements the others.
«Capricciosa» is particularly popular with those who don’t want to limit themselves to just one topping. The ingredients may vary across different Italian regions, but the principle remains the same: a wider variety of flavours on a single base.
Four Seasons (Quattro Stagioni) — four flavours in one pizza
«The Four Seasons» is one of the traditional Italian recipes, which are distinguished not only by their ingredients but also by the way they are arranged. The pizza is conventionally divided into four sections, each of which symbolises a particular season.
Ham, mushrooms, artichokes and olives are usually used as toppings. Unlike the «Capricciosa», where the ingredients are spread across the entire surface, in the Quattro Stagioni they are arranged in separate sections.
Thanks to this approach, each slice has its own distinct flavour. One might have a stronger meat flavour, whilst another might be vegetable- or mushroom-based. This is a handy option for those who enjoy variety and want to try several different fillings in a single order.
Hawaiian — an unexpected experiment by a Canadian chef
One of the most famous and, at the same time, most controversial pizza recipes did not originate in Hawaii, but in Canada. In 1962, a chef Sam Panopoulos, who worked in the province of Ontario, decided to add tinned pineapple to a ham and cheese pizza.
At the time, the combination of sweet fruit and savoury meat seemed unusual. However, the experiment proved a success, and the new recipe gradually gained popularity far beyond Canada’s borders.
The traditional «Hawaiian»It combines ham, pineapple, mozzarella and sauce. The sweetness of the fruit contrasts with the slightly salty meat, whilst the cheese rounds off the flavour. In modern pizzerias, the ham is often replaced with chicken or other ingredients are added.
Despite the ongoing debate about whether pineapple belongs on a pizza, the «Hawaiian» has remained a recognisable dish in international cuisine for over sixty years.
Marinara is one of the oldest recipes
«Marinara» is one of the oldest varieties of Neapolitan pizza. Its origins are usually traced back to the 18th century, when pizza was a simple and affordable meal for the people of Naples.
The traditional filling consists of tomato sauce, garlic, oregano and olive oil. Unlike most modern recipes, «Marinara» does not contain cheese.
Despite the minimal number of ingredients, the dish has a distinctive flavour. Garlic and oregano bring out the natural flavour of the tomatoes, whilst high-quality olive oil adds a pleasant richness. It is precisely this simplicity that allows you to appreciate the quality of the dough and the skill of the pizza chef.
Calzone — a pizza that’s handy to take away
Calzone It originated in Naples as a practical variation on traditional pizza. Its main feature is that the dough is folded in half, with the filling remaining inside, creating a closed shape resembling a large pastry.
One of the most common recipes calls for mozzarella, ricotta, ham and tomato sauce. As it bakes, the filling is heated through inside the pastry, retaining its juiciness and flavour.
Thanks to its closed design, calzone is easy to eat without cutlery. Its golden crust on the outside and tender filling on the inside have made this variety popular not only in Italy but also in many other countries.
Where to try the legendary flavours of pizza in Odessa
Lovers of Italian cuisine should pay a visit to MonoPizza in Odessa, where they make both classic and signature pizzas. You can browse the menu and place an order on the website https://odesa.monopizza.com.ua/.
The menu features «Margherita», «Pepperoni», «Capricciosa», «Hawaiian» and «Four Cheeses». The pizzas are made using sourdough, flavourful sauces and a variety of toppings. As well as classic recipes, the pizzeria offers original flavour combinations and great value combos for large groups.
