Pizza Toppings For Real Italians

A specialty in Rome’s Campo de’ Fiori square, which has a famous open-air market, is a carb-lover’s dream: thin slices of roasted potato on top of dough that’s sprinkled with olive oil, sea salt and rosemary. It’s a tomato-free pie, and mozzarella is optional, says Marc Vetri, an Italian-trained chef who runs six Philadelphia restaurants including Pizzeria Vetri. See other pizza samples here.

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