Pizza di Piennolo

Pizza di Piennolo is a specialty that combines the iconic cherry tomato from the slopes of Mount Vesuvius with the traditions of Sicilian pizza-making. While the Piennolo tomato (often hung in bunches for preservation) originates in Campania, the dish has found a celebrated home in Mazara del Vallo, where **Lo Schiticchio** offers a version praised by the creator **Italyfoodprnsicilia**. Key ingredients include a thin, well-leavened pizza crust, San Marzano-type or Piennolo tomatoes, fresh mozzarella, basil, and olive oil. What distinguishes a great Pizza di Piennolo is the intensity of the tomato — the fruit should be firm, sweet-tart, and packed with umami — achieved by using only ripe, in-season Piennolo tomatoes that are often crushed just before topping. The dough must be airy yet crisp on the bottom, and the cheese should be applied sparingly so the tomatoes remain the star. Regional variations exist: in Campania, the pizza may be baked with whole or halved tomatoes and minimal mozzarella, while the Sicilian interpretation at Lo Schiticchio sometimes incorporates local extra-virgin olive oil or a dusting of oregano. The dish is typically served as a classic margherita-like base but with the distinctive burst of flavor from the Piennolo tomato, earning it a following among tomato aficionados.