Sauce: No sauce
No sauce is a PIZZA DB sauce style tag. This page collects 10 related pizza profiles and helps you explore their origins, toppings, sauces, and flavor styles.
Piadina Romagnola
Italy / Emilia-Romagna
Piadina is a thin flatbread from Emilia-Romagna, rather than a pizza in the strict sense. It is commonly filled with prosciutto, arugula, and a soft cheese, and is enjoyed as a pizza-adjacent Italian snack.
Pizza con Asparagi Crudi e Limone
Italy / Veneto
A spring pizza baked with mozzarella, then generously topped with raw asparagus shaved into ribbons and Parmigiano Reggiano, all brightened with lemon. It preserves the young stems' sweetness and bite.
Pizza con Cavolo Rosso e Carote
Italy / Liguria
A vegetable-forward pizza with a baked cheese base, then a generous mound of shredded red cabbage, carrot, and sunflower seeds dressed with lemon. Its bright color and crisp texture are the appeal.
Pizza con Cicoria e Limone
Italy / Lazio
A Lazio-style pizza baked with pecorino, then topped with raw chicory seasoned with garlic and lemon. The pleasantly bitter leaves sharpen the rich cheese.
Pizza con Insalata di Carciofi
Italy / Rome
A Roman-style pizza baked with mozzarella and topped with a salad of raw artichoke, celery, and Parmigiano Reggiano. Lemon brightens the vegetables' delicate bitterness.
Pizza con Insalata di Finocchi
Italy / Sicily
A mozzarella pizza baked first and crowned with a Sicilian-style salad of shaved fennel, orange, and olives. Its sweet-tart freshness makes for an especially light slice.
Pizza con Puntarelle
Italy / Rome
A white pizza baked first, then piled high with puntarelle, the pleasantly bitter Roman green dressed with lemon and olive oil. It plays hot crust against cool, crisp vegetables.
Pizza con Radicchio Crudo e Noci
Italy / Veneto
A Veneto-inspired thin pizza baked with mozzarella, then generously topped with raw radicchio and walnuts and finished with balsamic vinegar. The purple leaves lend a memorable pleasant bitterness.
Pizza con Zucchine Crude e Menta
Italy / Campania
A Campania-style summer pizza: bake mozzarella on the dough, then generously add thin slices of raw zucchini, mint, and ricotta. Fresh lemon brings out the sweetness of the green vegetable.
Vongole Pizza
Italy / Coastal regions
A seafood pizza packed with the savory depth of clams. Without cheese, its simple seasoning lets the shellfish broth shine.