Pizza Toppings Real Italians Swear By
Experts tell us what eaters in Naples and Rome really put on their pies.
The New Anchovy
They've almost gone extinct from American pies, but anchovies are a classic that's going strong atop Italian ones, says 11-time World Pizza Cup Champion Tony Gemignani
. Here's the difference, though: Italians often choose white anchovies instead of brown (they cost more and have a milder flavor). An anchovy pizza often omits the dairy and instead goes minimalist, with just tomato sauce, garlic and oregano (cured olives can be present, too), but Vetri says the no-dairy-with-fish myth is just that, and it's fine to combine the two—just use restraint so one does not overpower the other.