The Many Faces of a Sugo tu Pizza

The Many Faces of a Sugo tu Pizza

Cooking for yourself means that you get to enjoy complete creative control, and there’s no better canvas for creativity than pizza. From the humble Margherita to the fanciful Ravello, pizza is nothing if not versatile. We’re all dedicated pizza lovers here at Sugo tu, so we’d never turn our noses up at the classics, but we think it’s high time to explore the exciting world of toppings beyond cheese and pepperoni.  

Here are a few of our house favourites, which you should feel free to use as springboards for your own ideas. Don’t like an ingredient? Leave it out! You’re the boss. Like a quality canvas, Sugo tu dough is an excellent base for virtually anything you can dream up. Our naturally fermented dough makes a balanced foundation for complex ingredients, but is flavourful enough on its own to make simple toppings sing.

When we mention "tomato sugo" below, we’re referring to our delectable tomato sauce, made with ripe Italian tomatoes and free from any additives or preservatives. Just like our dough, it’s available for purchase online and at select retailers.


Ravello - Think you can’t serve pizza at a dinner party? Think again. The Ravello is perfect for when you’re having people over (or just feeling a bit fancy yourself). This impressive number features mozzarella, double smoked leg ham, wilted spinach, crushed hazelnuts, and truffled honey. Layer the mozzarella and ham first, top with fresh spinach, sprinkle with hazelnuts, and finish with a drizzle of honey.

Porca Vacca - This indulgent, creamy pizza is like a warm hug at the end of a long day. Start with a layer of tomato sugo, drizzle over some double cream, and top with as much gorgonzola and pancetta as your heart desires. Add a fresh touch with a healthy handful of rocket.

Piccante - If you can handle a bit of spice, this recipe may be right up your alley. Start with tomato sugo and mozzarella and add sopressa salami, a zesty variety that hails from northern Italy. Top the lot with chopped fresh chili. The amount of chili you should use depends on your spice tolerance, but we recommend erring on the safe side and scaling up.

Patate - Potatoes are not what most people consider a pizza topping, but trust us, the combination can be beautiful. Layer thinly sliced potato with pancetta, mozzarella, and sweet grana padano, a hard cheese similar to parmigiano-reggiano (which works in a pinch). Sprinkle over a pinch of fresh or dried rosemary to add an herbal note and enjoy the incredible aroma while it bakes.

Salmone - If you’ve only had smoked salmon on a bagel, wait till you try this. Start with a base of mozzarella, bocconcini, and smoked salmon, and sprinkle with red onion, caper and dill salsa, cream, and rocket. This recipe happens to be a fabulous excuse to eat pizza for breakfast.

Prosciutto - Prosciutto, or prosciutto crudo, is a delicious dry-cured ham. It’s often served with melon in Italy, but we like it on our pizza with tomato sugo, bocconcini, rocket, and parmigiano-reggiano. Savoury, creamy, and fresh all at once, this combination is perfect on a fluffy Sugo tu crust.

Zucca - Delicious and beautiful, the Zucca will please vegetarians and meat-eaters alike. It features chunks of roast pumpkin, pine nuts, creamy goat cheese and mozzarella, and rosemary. Season it with a sprinkle of balsamic vinegar and good quality extra virgin olive oil for a nutty, tangy, and sweet pizza.

We hope that you’ll try one of these recipes, or spin your own creative variation. The ingredient quantities are purposely vague so that you can adjust the recipe to suit your palate. If you love one of these combinations, we’d love it if you let us know on our Facebook page, a community full of other pizza-loving folks!