Vesuvio Pizza is one pie that's half pizza and half calzone. It's a fun pizza to make at home, with classic toppings like salami, artichoke hearts, mozzarella and ricotta.
Half regular pizza, half calzone, this recipe for Vesuvio pizza is a fun one to try on pizza night.
It's often made as a classic margherita pizza, with just tomato, basil and fresh mozzarella. Just as often, salami, artichoke hearts and ricotta are added.
Make it Quick and Easy
- Store-bought dough
- Store-bought pizza sauce
- Pre-shredded mozzarella cheese
- Don't worry about making it look perfect, just have fun!
Step-by-Step Photos & Instructions
Making Vesuvio pizza is actually quite easy, as you can see in the step-by-step photos below.
Bake for 12 to 15 minutes, until crispy and cheesy!
A classic Vesuvio pizza is usually either a margherita pizza (mozzarella, tomatoes, basil) or it has salami, artichoke hearts and ricotta added. However, you can make your pizza any way you like!
You can also make each half of the pie different. The pizza side can have one combination of ingredients, and the calzone side can be completely different.
- Cooked Italian sausage
- Bell peppers
- Feta cheese
What Does Vesuvio Mean?
Vesuvio is a volcano near Naples, Italy. It is said that this style of pie - half pizza and half calzone - originated near Naples.
Vesuvio is also the name of an Italian American restaurant in Chicago that served this style of pizza and started the trend in the United States.
Lastly, Vesuvius Pizza was a restaurant on The Simpsons with a volcano on the roof that erupted tomato sauce.
Types of Mozzarella for Pizza
Low Moisture Mozzarella: This type of mozzarella comes in a solid ball that is easy to grate, or it's sold pre-grated. It has less moisture and doesn't make pizza soggy. Low-moisture mozzarella comes in skim or full fat.
Fresh Mozzarella: Packaged in water, fresh mozzarella is very soft and creamy. However, the high moisture content also makes the cheese release water when it's heated, making your pizza soggy. If using fresh mozzarella, add it in the last few minutes of cooking the pizza. This will warm the cheese without making it too watery.
You can also try fresh mozzarella that is shaped like a log and pre-sliced (like this) - it's slightly less watery than fresh mozzarella that is packaged in a container.
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