Pizza pugliese (Italian pronunciation: [ˈpittsa puʎˈʎeːse, -eːze]) is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. It is named after the region of Apulia (called in Italian Puglia). It should not be confused with pizza barese, the local Barese variant of preparing the pizza dough, which tends to be thinner and crispier than pizza napoletana.
|Region or state||Apulia|
|Associated national cuisine||Italy|
|Main ingredients||Tomato, onion, and mozzarella|
|Ingredients generally used||Oregano, olives and capers|
|Similar dishes||Pizza barese|
This article needs additional citations for verification. (April 2016) (Learn how and when to remove this template message)
Variations exist, in which different cheeses and ingredients may be added. Some versions may also use oregano, olives and capers as ingredients, and some may omit the use of pizza sauce and substitute half of the mozzarella with Provolone cheese that is sliced or grated. Some versions may use pecorino cheese.
- Wine Enthusiast, Volume 21, Issues 1-7. Wine Enthusiast. 2007. p. 475.
- Oggi pizza! (in Italian). pp. (unlisted).
- "A List of the Most Popular Italian Pizzas". The News Channel. December 5, 2010.
- Maresca, Tom; Darrow, Diane (2000). La Tavola Italiana. Akadine Press. p. 256. ISBN 1888173394.
- Jacobson, Max (August 23, 1990). "Half-Moon Designs, Pizzas That Shine: Mezzaluna". Los Angeles Times. Retrieved 8 September 2014.