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Summer Neapolitan Pizza: Fresh and Light Toppings

Posted in A Tarantella Recipes.

With the arrival of summer, the days get longer and hotter.

The desire for fresh, light dishes can be felt at the table too—and pizza is no exception.

Neapolitan pizza, with its fragrant base and soft dough, lends itself perfectly to a summer twist with fresh and light toppings.

Classic Neapolitan pizza, made with San Marzano DOP tomatoes and Buffalo Mozzarella from Campania DOP, remains an unforgettable evergreen.

But the warm season invites you to experiment with new flavor pairings, using seasonal ingredients that give pizza a fresher, lighter taste.

Vegetables as the stars

Vegetables are the true stars of summer Neapolitan pizza. Fresh cherry tomatoes, grilled zucchini, sliced eggplant, roasted peppers, black or green olives, desalted capers—the options are endless. Vegetables can be used alone or combined to create colorful, flavorful pizzas.

A touch of the sea

For seafood lovers, summer Neapolitan pizza can be enhanced with fresh seafood or shrimp sautéed in a pan. Another tasty option is pizza with tuna and onion—a timeless classic that always wins people over.

Light cheeses

To pair with vegetables and seafood, lighter cheeses are recommended, such as ricotta, goat mozzarella, or fiordilatte. These cheeses add a delicate, creamy flavor without weighing the pizza down.

Aromatic herbs

Aromatic herbs are perfect for giving summer Neapolitan pizza an extra touch of freshness and fragrance. Basil, oregano, thyme, mint, and rosemary are just a few herbs that can be used to season the pizza.

A bit of creativity

There’s no limit to creativity when it comes to summer Neapolitan pizzas. You can have fun with original flavor combinations, like pizza with figs and ricotta, or pizza with buffalo mozzarella, cherry tomatoes, and Genovese pesto.

Tips for the perfect summer Neapolitan pizza

Light dough: For a lighter summer pizza, it’s recommended to use a dough with high hydration. This will make the pizza softer and easier to digest.

Wood-fired baking: Wood-fired cooking gives pizza its unmistakable flavor and an even bake. If you don’t have a wood oven, you can use an electric oven with the grill function.

Fresh toppings: Using fresh, seasonal ingredients is essential for a tasty, light summer pizza.

Don’t overdo the toppings: To avoid weighing the pizza down, it’s best not to overload it.

Serve immediately: Summer Neapolitan pizza should be served right away—hot and fragrant.

Some recipes to try

  • Margherita pizza with fresh cherry tomatoes and basil

  • Capricciosa pizza with cherry tomatoes, mozzarella, cooked ham, mushrooms, and artichokes

  • Ortolana pizza with grilled vegetables and ricotta

  • Seafood pizza with shrimp, mussels, and clams

  • Pizza with smoked salmon and ricotta