Neapolitan pizza toppings

A few ingredients, well chosen, in the right order. These are the combinations worth making at home.

Three rules before you start

Weight: 70–80 g of sauce and 80–100 g of cheese are enough for a 30 cm (12 in) pizza.
Moisture: drain the cheese and grill or sauté the vegetables. Water is the enemy of a crisp base.
Heat: anything that only needs warming (prosciutto, arugula, burrata) goes on after baking.

Margherita Tomato, fior di latte, basil, olive oil.
Before baking: everything. After: fresh basil and olive oil. The foundation. If your Margherita comes out well, all the others will too.
Marinara Tomato, garlic, oregano, olive oil.
Before baking: everything. No cheese. Use more sauce and more olive oil.
Diavola Tomato, fior di latte, spicy salami, basil.
Before baking: everything. The salami releases spicy fat over the cheese. Slice the salami thin so it doesn't curl up and burn.
Capricciosa Tomato, fior di latte, cooked ham, mushrooms, artichokes, black olives.
Before baking: everything, in small amounts. It is easy to overdo it: no more than 120 g of toppings besides the cheese.
Quattro formaggi Fior di latte, gorgonzola, smoked provola, parmigiano. No tomato.
Before baking: everything. Gorgonzola in small pieces: it melts and spreads a lot.
Salsiccia e friarielli Fior di latte or provola, crumbled sausage, broccoli rabe sautéed with garlic and chili. No tomato.
Before baking: everything. The greens go on already sautéed. Neapolitan friarielli are easy to replace with broccoli rabe (rapini) or turnip greens.
Cosacca Tomato, grated pecorino, basil, olive oil.
Before baking: everything. Another of the old pizzas of Naples. Simple and bold.
Ortolana Tomato or white base, fior di latte, grilled zucchini, eggplant and bell pepper.
Grill the vegetables first: raw, they release water. Slice thin and season the vegetables with salt and olive oil.
Prosciutto and arugula Tomato, fior di latte; after baking, prosciutto crudo, arugula and parmigiano shavings.
After baking: prosciutto, arugula and cheese. Prosciutto baked in the oven turns dry and salty. Always add it at the end.
Mortadella and pistachio White base of fior di latte; after baking, mortadella, burrata and chopped pistachios.
After baking: mortadella, burrata, pistachios. One of the most requested contemporary pizzas in Naples pizzerias today.

They all start from the same dough: the 24-hour recipe and the Neapolitan tomato sauce.