Neapolitan Pizza Made Fun: 20 Ways to Change It Up

Neapolitan pizza is one of those foods that feels like a treat and a challenge all at once. The thin, chewy crust, simple toppings, and smoky flavor make it worth the effort, but sometimes we get stuck making the same margherita over and over. Why not switch things up?

Here are 20 Neapolitan pizza ideas that keep the tradition alive while letting you have a little fun. Some are classic, some are creative, but all are doable in your own kitchen without losing your sanity.

Classic Margherita

Nothing beats the original margherita when you want a true taste of Naples. Fresh mozzarella, crushed San Marzano tomatoes, and basil on a chewy crust is as good as it gets.

The key is restraint: don’t overload it. Let the crust shine with its charred bubbles and soft center. Think of this as the pizza you can always fall back on when your brain is tired of experimenting. Who doesn’t want to eat the pizza that started it all?

• Use fresh basil, never dried
• Tear mozzarella by hand for rustic feel
• Use just enough sauce to coat lightly
• Cook at very high heat for proper char

White Garlic and Ricotta

If tomato sauce feels too predictable, a white pizza with ricotta and garlic can wake things up. The creamy cheese base spreads smoothly over the dough, and roasted garlic adds depth without being overpowering.

It’s lighter in taste but still hearty enough to satisfy. Pair it with a drizzle of olive oil and maybe a sprinkle of oregano. Simple, but comforting. Who says Neapolitan pizza has to be red to be delicious?

• Roast garlic until soft and golden
• Use fresh ricotta, not pre-packaged
• Finish with olive oil after baking
• Sprinkle red pepper flakes if you want heat

Pepperoni with a Twist

Traditionalists might frown, but adding pepperoni can make your pizza more approachable for family or guests. The trick is using thin slices sparingly so the pizza doesn’t become greasy.

Pair it with fresh mozzarella and a light tomato base, then add fresh basil after baking. It still nods to Neapolitan style while giving that familiar comfort people love. Do you ever regret pepperoni on a pizza? Exactly.

• Choose natural-casing pepperoni for curl
• Dab excess oil with paper towel
• Add basil after baking to stay fresh
• Keep cheese amount minimal

Prosciutto and Arugula

Want to feel fancy without much work? Prosciutto and arugula turn your pizza into something restaurant-worthy. Bake the base with sauce and mozzarella, then top with thin prosciutto slices and fresh arugula once it comes out.

The salty meat and peppery greens balance beautifully. A drizzle of balsamic glaze is optional but highly recommended. Suddenly, you’re eating pizza and salad at the same time.

• Add prosciutto after baking
• Dress arugula lightly with olive oil
• Use a vegetable peeler for Parmesan shavings
• Add balsamic only if serving immediately

Mushroom Truffle

For those nights when you want something earthy and rich, mushroom truffle pizza is a showstopper. Use sautéed mushrooms with a touch of garlic and thyme, then finish with a drizzle of truffle oil.

The aroma alone will make everyone hover around the oven. It feels indulgent without needing heavy toppings. Who knew a few mushrooms could taste so luxurious?

• Cook mushrooms until browned, not soggy
• Use mixed mushrooms for depth
• Add truffle oil sparingly
• Pair with mozzarella and a touch of ricotta

Four Cheese Heaven

Sometimes cheese is the only topping you need. Mozzarella, gorgonzola, Parmesan, and fontina melt together into a gooey, golden dream. This pizza is salty, tangy, and rich enough that you’ll want smaller slices but keep going back.

It’s a great option when you can’t decide what flavor you’re craving. Isn’t four cheeses better than one?

• Balance strong and mild cheeses
• Use small amounts of gorgonzola
• Sprinkle Parmesan on top before baking
• Drizzle honey after baking for sweet contrast

Margherita Extra

If you love the classic margherita but want a twist, try margherita extra. It’s basically the original with the addition of buffalo mozzarella and cherry tomatoes.

The result is extra creamy, extra juicy, and just a little more festive. It’s like dressing up the standard pizza for a party. Why settle for regular when you can go extra?

• Use buffalo mozzarella if available
• Halve cherry tomatoes for even baking
• Add basil after baking
• Drizzle olive oil before serving

Anchovy and Olive

For the bold eater, anchovies and olives bring salty punch that pairs surprisingly well with the soft crust. A light tomato sauce keeps it balanced.

It’s not for everyone, but for those who love briny flavors, it’s pizza heaven. This is the kind of pizza that makes you feel like you’re on the Italian coast. Why not eat like you’re on vacation?

• Use high-quality anchovies
• Add olives sparingly to avoid overload
• Keep cheese light to highlight toppings
• Add fresh parsley after baking

Spicy Salami

If you like your pizza with a little fire, spicy salami does the trick. It’s similar to pepperoni but bolder, with a kick of heat that pairs beautifully with fresh mozzarella and a simple tomato sauce. The key is balance, so it’s not overwhelming. This one wakes up your taste buds and makes you reach for a cold drink. Who doesn’t like pizza with personality?

• Use thin slices of spicy salami
• Add chili flakes for extra fire
• Pair with mozzarella only
• Serve with fresh basil for cooling contrast

Egg and Pancetta

This is a breakfast-meets-dinner situation, and it works. Crack an egg in the center of your pizza just before baking, and let it cook until the yolk is soft. Add pancetta for salty crunch, and you’ve got a hearty pizza that feels like brunch and dinner at the same time. Break the yolk and let it run—pure bliss. Ever tried pizza with an egg? Don’t knock it until you do.

• Use room-temperature egg
• Add egg mid-bake, not at start
• Sprinkle pancetta before baking
• Top with chives after baking

Pesto Delight

Swap tomato sauce for pesto, and suddenly your pizza tastes like summer. The bright green sauce pairs perfectly with mozzarella and cherry tomatoes. Add a sprinkle of Parmesan and maybe some pine nuts if you’re feeling adventurous. It’s lighter and fresher than the standard, but still has that satisfying chew. Sometimes change really is good.

• Use homemade pesto if possible
• Don’t overload with sauce, it spreads easily
• Pair with fresh mozzarella
• Add pine nuts after baking

Fig and Prosciutto

Sweet figs and salty prosciutto make an unbeatable team. Add them after baking, with a drizzle of honey or balsamic reduction. The sweetness balances the salty bite and turns your pizza into something gourmet. It feels like something you’d order at a trendy bistro but easy to pull off at home. Who said pizza can’t be fancy?

• Use fresh figs, not dried
• Add prosciutto after baking
• Drizzle honey for sweetness
• Pair with arugula for balance

Caprese Pizza

Think caprese salad, but on a pizza base. Fresh mozzarella, sliced tomatoes, and basil come together for a refreshing twist. Bake the crust lightly with mozzarella, then add fresh tomato slices after baking to keep them juicy. It’s simple, light, and refreshing. Sometimes the simplest ideas taste the best, right?

• Use ripe tomatoes
• Slice thinly for easy eating
• Add basil after baking
• Drizzle with olive oil before serving

Zucchini Blossom

If you’ve never had zucchini blossoms on pizza, you’re missing out. Their delicate flavor and golden look make a pizza feel special. Pair with mozzarella and a touch of ricotta for creaminess. It’s a seasonal treat, so grab it when you can. Isn’t it fun when pizza feels like a garden treasure?

• Use blossoms fresh, not wilted
• Add ricotta in small dollops
• Pair with mozzarella only
• Drizzle olive oil before serving

Sausage and Peppers

For a heartier option, try Italian sausage with roasted peppers. The savory sausage pairs with the sweetness of peppers for a classic comfort combination. It’s still true to Neapolitan style if you keep toppings light and balanced. This is the pizza that fills you up and makes you happy to sit back with a full belly. Who needs takeout when this exists?

• Cook sausage before topping
• Roast peppers until tender
• Use mozzarella for creaminess
• Add oregano after baking

Eggplant and Tomato

Grilled eggplant slices with fresh tomato sauce create a rustic, hearty pizza. It’s lighter than meat toppings but still filling, thanks to the texture of eggplant. Add mozzarella and basil for balance. It’s the kind of pizza that makes you feel like you’re eating from a garden. Ever notice how eggplant transforms when grilled? Perfect on pizza.

• Slice eggplant thinly
• Grill until lightly charred
• Pair with tomato base
• Add basil after baking

Clam and Garlic

For seafood lovers, clam and garlic pizza is a treat. Use fresh clams, garlic, olive oil, and parsley for a coastal vibe. It’s light, savory, and different from the usual. It might sound unusual, but the flavor combination works beautifully. This is pizza for when you want to feel like you’re eating on the shore. Why not take your taste buds on a trip?

• Use fresh clams if possible
• Sauté garlic gently, don’t burn
• Add parsley after baking
• Drizzle olive oil before serving

Spinach and Ricotta

Spinach and ricotta create a creamy, earthy combo that works beautifully on Neapolitan dough. Add mozzarella for stretch and maybe a sprinkle of nutmeg for warmth. It’s hearty but not heavy, perfect for when you want comfort without going overboard. Who knew spinach could taste so good on pizza?

• Use fresh spinach, sautéed lightly
• Pair with ricotta in dollops
• Add mozzarella for stretch
• Sprinkle nutmeg before baking

Gorgonzola and Pear

If you like sweet and savory, gorgonzola and pear is a dream combo. The tangy cheese balances with juicy pear slices, creating a flavor that surprises in the best way. Add walnuts for crunch, and you’ve got a pizza that feels like a cheese board baked onto bread. Why not impress your guests with this combo?

• Slice pears thinly
• Use ripe but firm pears
• Sprinkle walnuts after baking
• Drizzle honey before serving

Spicy Calabrese

For those who love serious spice, Calabrese-style pizza brings heat. Use spicy Calabrian salami, a touch of chili oil, and fresh mozzarella. The result is fiery, bold, and incredibly satisfying. It’s not for the faint of heart, but if you love spice, this will be your new favorite. Sometimes pizza should make you sweat a little.

• Use Calabrian salami
• Add chili oil before baking
• Pair with fresh mozzarella
• Sprinkle fresh basil to cool heat