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This Caprese pasta salad is what I make when tomatoes are at their juiciest and basil perfumes the kitchen before I even tear a leaf. This is a dinner dish that’s colorful and generous without being complicated to make. Short pasta is coated with vivid pistachio pesto, then tossed with sweet cherry tomatoes and peppery arugula. Torn mozzarella di bufala and roasted pistachios go on at the end, giving every serving a mix of creamy, juicy, herbaceous, and crunchy textures.

The first time I tasted truly fresh mozzarella di bufala was at an agriturismo perched on a hill in Tuscany. I still remember how delicate it was: barely holding together, with a soft, milky center and a flavor that was much more distinctive than the supermarket mozzarella I knew at the time. It immediately made me understand why such a simple cheese deserves to be served with equally simple, carefully chosen ingredients.

I have been rather particular about fresh mozzarella ever since. Mozzarella di bufala is still my first choice when I want to make this salad especially luxurious, but an excellent cow’s-milk fior di latte, bocconcini, or fresh mozzarella pearls will also work beautifully. Freshness matters more than the shape of the cheese—and even more than whether it is made with buffalo’s or cow’s milk.

I first began making this Caprese pasta salad because I wanted to turn the classic combination of tomatoes, mozzarella, basil, and olive oil into a complete meal. Pasta made the salad more substantial, but I did not want it to lose the freshness and simplicity that make Caprese so appealing in the first place.

What sets this Caprese pesto pasta salad apart is the homemade pistachio pesto, which replaces the balsamic dressing commonly used in similar recipes. The pistachios give the pesto a rounded, subtly sweet nuttiness, while lemon and Parmesan keep it bright and savory. You can use a good-quality store-bought basil pesto when you need a shortcut, but my homemade pistachio pesto is what gives this salad its distinctive character.

A few small details make a noticeable difference:

• Loosening the pesto with hot pasta water helps it coat the pasta evenly instead of sitting on it in oily clumps.
• Seasoning the tomatoes separately gives the salt a chance to draw out their juices, which mingle with the pesto and become part of the dressing.
• Finally, adding the mozzarella just before serving protects its delicate texture and keeps the salad from becoming watery.

The result is an easy Caprese pasta salad recipe that works equally well as a light meal, a picnic lunch, or a generous side dish for a barbecue or a cookout. Serve it at room temperature, when the tomatoes are fragrant, the pesto is silky, and the mozzarella is at its softest.

For another fresh way to pair ripe tomatoes with creamy mozzarella, try my Tomato and Peach Panzanella Salad.

Quick Summary

• What it is: A fresh Caprese pasta salad with cherry tomatoes, mozzarella di bufala, arugula, basil, pistachio pesto, and roasted pistachios.
• Why it is different: Pistachio pesto replaces the more common balsamic dressing and gives the salad a rich, nutty coating.
• Best serving temperature: Room temperature rather than refrigerator-cold.
• Make-ahead option: Prepare most of the salad several hours in advance, then add the arugula, basil, mozzarella, and pistachios shortly before serving.
• Useful shortcut: Substitute a good-quality prepared basil pesto for the homemade pistachio pesto.

Why This Caprese Pesto Pasta Salad Works

A good Caprese salad is built on contrasts: juicy tomatoes, milky mozzarella, aromatic basil, fruity olive oil, and enough salt to make each ingredient shine. Pasta adds substance, but it also absorbs flavor, so the dressing has to be generous enough to remain noticeable after the salad rests.

The pistachio pesto accomplishes that while adding another layer of flavor and texture. The tomatoes contribute freshness and natural acidity, the arugula brings a peppery edge, and the roasted pistachios provide crunch. Adding the mozzarella at the end keeps its creamy texture intact and prevents it from disappearing into the salad.

No separate salad dressing or balsamic vinegar is necessary here. The lemon in the pistachio pesto and the juices released by the seasoned tomatoes provide enough brightness without covering the flavor of the mozzarella or darkening the pasta.

This is also a flexible recipe. Serve it as a vegetarian main course, bring it to a picnic or potluck, or pair it with grilled vegetables, chicken, fish, or sausages. For more ideas like this, browse my collection of easy Italian pasta dishes.

Helpful Tips for the Best Caprese Pasta Salad

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Caprese Pasta Salad Recipe

This Caprese Pasta Salad with Pistachio Pesto combines juicy tomatoes, creamy mozzarella, arugula, and crunchy pistachios in a fresh, summery pasta salad. Serve it as an easy vegetarian main, or bring it along to picnics, potlucks, and summer gatherings!

Course dinner, Lunch, Main Course, Main dish

Cuisine Italian

Keyword Basil, Caprese, Cherry Tomatoes, Italian Cuisine, Italian Food, Italian Recipe, Make-Ahead, Mozzarella di Bufala, Pasta, Pasta Salad, Pesto, Picnic, Pistachio, Pistachio Pesto, Pistachios

Prep Time 20 minutes minutes

Cooling Time 15 minutes minutes

Servings 4 servings

Author Marie Asselin

Ingredients

• ½ cup Pistachio Pesto, or good quality store-bought pesto
• 10 oz dry, short pasta
• 8 oz cherry tomatoes
• 1 large handful arugula leaves
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• 1 ball Italian mozzarella di bufala, about 8 oz / 225 g

To Serve

• Fresh basil leaves
• Crushed pistachios
• Extra-virgin olive oil

US Customary - Metric

Instructions

• For the Caprese Pasta Salad: Place the required amount of Pistachio Pesto in a large mixing bowl or a salad bowl. Set aside.
• Cook the pasta according to the manufacturer’s instructions. Towards the end of the cooking time, scoop ¼ cup (60 ml) of the pasta cooking water and mix into the pistachio pesto.
• Drain the pasta, then transfer to the bowl with the pesto. Toss to coat the pasta with the pesto, then let cool to room temperature.
• While the pasta is cooling, halve the cherry tomatoes, then transfer to a plate or bowl. Sprinkle with a generous pinch of fleur de sel or flaky sea salt and some freshly ground black pepper. Let rest for 5 minutes.
• Add the cherry tomatoes and the arugula to the pasta and gently toss to combine. Taste and adjust seasoning, if needed. Transfer the caprese pasta salad to a large serving plate.
• SERVING: Tear the fresh mozzarella into chunks and scatter over the caprese pasta salad. Garnish with fresh basil leaves, crushed pistachios, and a generous drizzle of extra-virgin olive oil. Enjoy!
• STORAGE: This Caprese pasta salad can be made up to a half-day ahead of time and refrigerated, covered with plastic wrap, or in an airtight container. Incorporate the arugula and fresh basil leaves just before serving to prevent them from wilting. Make sure to return the caprese pasta salad to room temperature at least 1 hour before serving.

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The post Caprese Pasta Salad with Pistachio Pesto appeared first on Food Nouveau.

Summer salads are one of the things I look forward to most once local produce starts piling up at the farmers market. When tomatoes are juicy, cucumbers are crisp, corn is sweet, and peaches and berries are at their peak, it really doesn’t take much to turn them into something special.

My favorite summer salad tends to change depending on what looks best that week. I love that a summer salad can be as simple as a bowl of sliced tomatoes dressed with good olive oil, or substantial enough to serve as lunch or dinner. Add pasta, grains, beans, grilled cheese, seafood, fresh herbs, or something crunchy, and suddenly a side dish becomes the recipe everyone wants seconds of.

This collection of 25 summer salad recipes includes quick tomato and cucumber salads, colorful fruit-forward combinations, make-ahead pasta and grain salads, and hearty options for easy summer meals.

Use the Quick Chooser below when you need a fast recommendation, or jump straight to the category that best suits what you’re planning.

Easy Tomato, Cucumber, and Vegetable Summer Salads

These easy summer salad recipes put peak-season tomatoes, cucumbers, corn, zucchini, cabbage, and beets front and center, with minimal cooking and plenty of crisp, colorful texture.

1. Easy Tomato Corn Salad

by Food Nouveau

Sweet corn and perfectly ripe tomatoes do most of the work in this simple summer salad. A lemon and sherry vinaigrette and a generous handful of fresh herbs bring everything together, making this tomato corn salad an easy choice for BBQs, pool parties, and potlucks. The dressing can be prepared well in advance, so assembly is especially quick.

2. Greek Salad

by The Forked Spoon

A traditional Greek salad needs no lettuce and no elaborate dressing—just ripe tomatoes, crisp cucumber, green pepper, red onion, Kalamata olives, and creamy feta. Olive oil, red wine vinegar, and oregano keep the flavors clean and direct. It takes only 15 minutes and works with almost anything coming off the grill.

3. Tomato Cucumber Onion Salad with Celery

by Mangia Bedda

This Sicilian-style tomato cucumber salad gets extra crunch and character from sliced celery. It is dressed simply with olive oil, oregano, and basil—no vinegar—so the juices from the ripe tomatoes remain the main attraction. Serve it with plenty of crusty bread because leaving those juices behind would be a mistake.

4. 4-Ingredient Cucumber Salad

by My Kitchen Love

When you need something cold and crunchy in a hurry, this cucumber salad keeps matters refreshingly simple. Cucumbers, dill, white wine vinegar, and a little sugar create a tangy side in about 15 minutes. Toss it shortly before serving so the cucumbers retain their snap.

5. Raw and Roasted Cherry Tomato Salad

by Family Style Food

Combining raw and roasted cherry tomatoes gives this salad two very different expressions of the same ingredient. The roasted tomatoes become soft, concentrated, and sweet, while the raw ones remain juicy and lively. Add basil and serve the tomato salad with ricotta, mozzarella, or burrata and toasted bread.

6. Hazelnut, Parmesan, and Grilled Zucchini Salad

by Food Nouveau

A very hot grill gives sliced zucchini beautiful char marks while leaving the centers pleasantly firm. Toasted hazelnuts, fresh basil, shaved Parmigiano-Reggiano, and an optional drizzle of hazelnut oil add crunch, saltiness, and richness. This grilled zucchini salad is elegant enough for company but ready in about 25 minutes.

7. Red Cabbage Coleslaw with Sweet Corn

by From Scratch Fast

This colorful red cabbage slaw is light, crunchy, and made in a single bowl. Sweet corn softens the cabbage’s slight bitterness, while scallions, cilantro, lime juice, and a small amount of mayonnaise form a simple dressing. It can be prepared a day ahead and is especially useful alongside tacos, sandwiches, grilled meat, or fish.

8. Tomato Beet Salad

by Fox Loves Lemons

Earthy roasted beets and juicy heirloom tomatoes make a striking summer pairing in this colorful tomato beet salad. Blue cheese adds richness, walnuts provide crunch, and fresh herbs keep the platter firmly rooted in the season. Most of the work can be done ahead by roasting the beets before you assemble the salad.

Summer Fruit Salads with Peaches, Berries, and Melon

These fruit-forward summer salads balance juicy peaches, berries, or melon with crisp vegetables, herbs, cheese, nuts, and sharp dressings.

9. Tomato and Peach Panzanella Salad

by Food Nouveau

This summer panzanella is all about contrast: juicy tomatoes and peaches, crunchy-edged toasted bread, milky buffalo mozzarella, chives, and basil. The bread absorbs the garlicky vinaigrette without losing all of its texture. Save this one for the height of tomato and peach season, when the produce can truly carry the dish.

10. Peach Burrata Salad

by The Kitchen Girl

Juicy peaches and creamy burrata make of this generous salad an impressive starter with very little effort. Leafy greens, salty prosciutto, basil, pistachios, and a white balsamic dressing provide enough contrast to keep the salad balanced. It comes together in about 15 minutes and is especially lovely for brunch or a relaxed summer dinner.

11. Grilled Halloumi, Corn, and Peach Salad

by How Sweet Eats

This grilled summer salad piles sweet peaches and corn onto peppery arugula with golden slices of halloumi. Pickled onions and pistachios sharpen the flavors and bring plenty of crunch, while a cilantro-lime dressing ties everything together. It is satisfying on its own, but grilled chicken can turn it into an even more substantial meal.

12. Strawberry Salad with Feta

by Family Style Food

Fresh strawberries appear twice in this Strawberry Salad with Feta: sliced into the greens and puréed into a naturally sweet balsamic vinaigrette. Feta cheese, cucumber, cherry tomatoes, arugula, and spinach keep the combination firmly on the savory side. This easy 15-minute summer salad is a colorful option for lunch, brunch, or a summer gathering.

13. Blueberry Cucumber Summer Salad

by How Sweet Eats

Blueberries and cucumber make an unexpectedly natural pair in this crisp Blueberry Cucumber Summer Salad. Scallions and Parmesan add savory depth, sugared almonds bring a granola-like crunch, and creamy balsamic vinaigrette finishes the whole thing. Serve this fresh summer salad before dinner or add a protein and turn it into an easy lunch.

14. Cucumber Melon Salad with Mint

by Occasionally Eggs

Juicy melon, crisp cucumber, sharp red onion, lemon, and mint make this Cucumber Melon Salad with Mint one of the most refreshing combinations in the collection. This no-cook summer salad requires only about 15 minutes of active preparation. It’s a particularly good choice when you want a fruit-forward salad without cheese or tomatoes.

15. Watermelon Salad with Cucumber, Feta, and Mint

by My Kitchen Love

Watermelon and cucumber create a cold, juicy base for salty feta, fresh mint, lime juice, and olive oil in this Watermelon Salad with Cucumber, Feta, and Mint. With just six ingredients and a 10-minute preparation time, it’s an easy summer side to pull together when dinner is nearly ready. Serve the watermelon salad promptly, before the fruit begins releasing too much liquid.

Make-Ahead Pasta, Grain, Bean, and Potato Salads

These make-ahead summer salads travel well, feed a crowd, and give pasta, couscous, lentils, beans, and potatoes plenty of fresh seasonal character.

16. Caprese Pasta Salad with Pistachio Pesto

by Food Nouveau

Classic Caprese ingredients become a more substantial picnic or lunch dish in this Caprese Pasta Salad with Pistachio Pesto. Cherry tomatoes, arugula, mozzarella di bufala, basil, and roasted pistachios deliver a generous mix of creamy, juicy, peppery, and crunchy elements. Prepare the pasta portion several hours ahead, then add the delicate mozzarella shortly before serving.

17. Lemon Orzo Salad with Feta

by Lemons and Zest

This Lemon Orzo Salad with Feta is loaded with cucumber, bell pepper, red onion, feta, parsley, and basil. Fresh lemon zest and juice give the vinaigrette plenty of character without overwhelming the vegetables. The orzo salad benefits from a short rest in the fridge and keeps well, making it a practical choice for meal prep or a summer potluck.

18. Israeli Couscous Salad with Cherry Tomato Dressing

by Food Nouveau

Pearl couscous, cucumber, olives, parsley, arugula, and broiled cherry tomatoes give this Israeli Couscous Salad plenty of texture. Half of the tomatoes are blended into a deeply flavored dressing that the couscous absorbs as it rests. This make-ahead summer salad is ideal for picnics, potlucks, or lunch boxes; just wait until serving time to fold in the arugula.

19. Antipasto Pasta Salad

by Simple Bites

This hearty Antipasto Pasta Salad turns a platter of grilled fresh veggies into picnic-friendly fare. Eggplant, zucchini, peppers, radicchio, cherry tomatoes, cannellini beans, olives, herbs, and Pecorino Romano are tossed with a grilled-lemon dressing. The pasta salad is even better after a few hours in the refrigerator and can easily move from make-ahead side dish to vegetarian main course.

20. Lentil Tabbouleh

by Occasionally Eggs

Lentils stand in for bulgur in this filling Lentil Tabbouleh. Parsley, mint, tomatoes, cucumber, and other fresh vegetables keep the salad herbaceous and summery, while the lentils add enough substance for a light meal. This naturally vegan and gluten-free summer salad can also be made with lentils cooked in advance.

21. French-Style Potato and Green Bean Salad

by Pardon Your French

Tender potatoes and crisp green beans are tossed with olives, capers, fresh herbs, and a sharp vinaigrette in this French-Style Potato and Green Bean Salad. Because it’s dressed without mayonnaise, the salad is satisfying without being overly rich, which makes it especially well suited to warm-weather gatherings. Serve it as a potluck side or top it with hard-boiled eggs for an easy summer lunch.

Hearty Summer Salads for Lunch or Dinner

When a small side salad won’t quite do, these filling summer salads add seafood, chorizo, cheese, beans, rice, or grilled corn without becoming overly heavy.

22. Wild Rice Salad with Cherries and Hazelnuts

by Food Nouveau

Wild rice gives this Wild Rice Salad with Cherries and Hazelnuts a hearty, pleasantly chewy foundation, while cherries, toasted hazelnuts, spinach, basil, and goat cheese add juicy, crunchy, leafy, and creamy contrasts. Part of the fruit is blended into a cherry vinaigrette, ensuring its flavor runs through the entire dish. Make this filling summer salad for a vegetarian lunch or serve it alongside grilled salmon, steak, or chicken.

23. Spanish Tomato Salad with Chorizo and Almonds

by Food Nouveau

This Spanish Tomato Salad with Chorizo and Almonds is much more substantial than a simple plate of sliced tomatoes. Crisped chorizo, feta, toasted almonds, garlic, herbs, and sherry vinegar add saltiness, heat, and crunch, while resting the tomatoes first concentrates their flavor. Serve this hearty tomato salad as a summer main course with crusty bread or in smaller portions alongside grilled meat.

24. Grilled Tuna and White Bean Salad

by Mangia Bedda

Grilled tuna and creamy white beans make this Grilled Tuna and White Bean Salad filling enough for dinner. Cherry tomatoes, red onion, black olives, garlic, parsley, and lemon keep this Italian-inspired summer salad colorful and lively. It can be served right away, but a few hours of resting gives the flavors time to mingle.

25. Avocado Salad with Grilled Corn and Basil Feta Dressing

by The Wooden Skillet

Creamy avocado, grilled sweet corn, crisp cucumber, feta, dill, and green onions make this Avocado Salad with Grilled Corn substantial without weighing it down. The basil-feta dressing reinforces the cheese and herb flavors while giving the vegetables a creamy coating. This hearty summer salad works equally well as a BBQ side, meal-prep lunch, or easy warm-weather dinner.

The post 25 Fresh Summer Salads for Picnics, Potlucks, and Easy Meals appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

This zucchini and thyme Roman-style pizza is one of the pizzas closest to my heart because it’s inspired by the unforgettable zucchini pizza I had at Forno Campo de’ Fiori in Rome. It’s the kind of pizza that doesn’t look flashy at first glance—just thin slices of zucchini, a little cheese, a few herbs—but one bite is enough to understand why it lingers in the memory. The zucchini turns soft and sweet in the oven, the thyme adds a gentle herbal note, and the crisp Roman-style crust ties everything together.

Campo de’ Fiori in Rome:

I’ve eaten many memorable things in Rome over the years, but this particular pizza is one I’ve found myself thinking about again and again. It captures something I love deeply about Italian cooking: the ability to make a handful of simple ingredients feel elegant, balanced, and completely satisfying. Nothing is trying too hard; every element has a purpose.

That’s also why this pizza works so beautifully at home. It doesn’t require a long ingredient list or a complicated sauce. It simply asks for good zucchini, good cheese, good olive oil, and a crust that’s thin and crisp enough to let those ingredients shine.

This is one of the Roman-style pizzas I make most often because it shines in its simplicity. It’s lovely enough to serve to friends, but simple enough to make on an ordinary weeknight once the dough is ready.

This stand-alone recipe is built on my Roman-style pizza dough, which I use whenever I want that signature thin, crisp texture. If you want all my detailed tips for making the dough, fermenting it, shaping it, and baking it, head over to my Roman-Style Pizza from Scratch post. That’s my full master guide. Here, I’m focusing on what makes this zucchini and thyme version so special.

Why this Roman-Style Zucchini Pizza Is Worth Making

Roman-style pizza is especially good with restrained toppings, and zucchini is one of the best examples of why. When it’s sliced thinly and baked on a crisp crust, zucchini softens, sweetens, and takes on a slightly nutty character that feels much more flavorful than its raw self suggests. It doesn’t overwhelm the pizza; it complements it.

That’s what makes this combination so satisfying. The zucchini brings tenderness and a subtle sweetness, the thyme adds a delicate aromatic note, and the cheese adds creaminess without taking over. It’s a pizza that tastes balanced from the very first bite.

This also happens to be a wonderful example of how Roman-style pizza differs from heavier, more heavily topped pizzas. The crust is not just there to support the toppings—it’s a central part of the experience. The goal is not abundance; it’s harmony between all the flavors and textures.

Ingredient Notes for the Best Zucchini Pizza

The best zucchini to use

Use small to medium zucchini if you can find them. They tend to have fewer seeds and a firmer texture, which makes them especially good for pizza. Very large zucchini can work too, but they’re often more watery and a bit less refined in texture.

Thin slices are the key here. Thick rounds can stay watery and bulky, which is not what you want on a thin Roman-style crust. Thinly sliced zucchini softens quickly in the oven and melds into the pizza much more gracefully. It also lets you cover the surface lightly and evenly, which helps the pizza bake beautifully. I highly recommend using a mandoline to cut beautifully thin, even slices of zucchini.

Fresh thyme vs dried thyme

Fresh thyme is the best choice here. Since this pizza uses so few ingredients, the flavor of each one really comes through, and fresh thyme brings a softer, more fragrant note than dried. Dried thyme will do if that’s what you have, but this is one of those cases where fresh makes a noticeable difference.

I like thyme on this pizza because it complements the zucchini without taking over. It adds a subtle herbal note that makes the whole pizza taste a little more polished, while still letting the sweetness of the zucchini come through.

Mozzarella di bufala vs burrata

Fresh mozzarella di bufala is the best choice if you want a cheese that melts into the pizza during baking. It creates creamy pockets and a savory base without overwhelming the zucchini.

For this pizza, I use mozzarella di bufala as the base cheese. I place it directly over the oiled dough, then layer the zucchini on top. That way, the cheese melts into the crust, creating a creamy foundation, while the zucchini roasts properly rather than sitting under a blanket of cheese. This is quite different from the classic North American pizza approach, where cheese often goes on top and covers everything.

Burrata, on the other hand, is best treated as a finishing cheese. If you want to be a little extra—and I fully support that—you can absolutely do both. Bake the pizza with fresh mozzarella di bufala as the base cheese, then finish the hot pizza with torn burrata just before serving. That’s what I did for the photos in this post, and what I do most times I make zucchini pizza. It’s every bit as luxurious as it sounds!

Why this pizza should stay lightly topped

This is not the pizza to overload. The beauty of Roman-style pizza is that the crust stays crisp and every topping still feels distinct. A light hand with the zucchini and cheese will give you a better result than trying to pack more on.

VIDEO: How to Make Roman-Style Pizza Dough from Scratch

If you’d like to see exactly how I make my Roman-style pizza dough from scratch, this video will walk you through the full process step by step. It’s the easiest way to get a feel for the dough, see how thin I stretch it, and understand how I bake it to get that signature crisp Roman-style crust.

How to assemble zucchini and thyme Roman-style pizza

Start with the olive oil, parmesan, and sea salt base

No matter what Roman-style pizza I’m making, I always start the same way. I brush the dough with olive oil—sometimes garlic-infused olive oil—then sprinkle over finely grated Parmigiano Reggiano and a little sea salt around the edges. It gives the crust a deeply savory flavor base and helps it turn beautifully golden and crisp.

Add the mozzarella first

Fresh mozzarella di bufala goes directly over the oiled dough. That way, it melts into the crust and supports the toppings instead of covering them. It’s a small detail, but it changes the texture and the look of the finished pizza in a very good way.

Layer the zucchini lightly

Place zucchini rounds in a thin, even layer on top of the cheese. It’s fine if they overlap slightly, but don’t pile them on too thickly. They need a bit of space to roast and sweeten rather than steam.

Finish with thyme and olive oil

Scatter the thyme over the zucchini, then drizzle lightly with olive oil before baking. If you’re using burrata, wait until the pizza is out of the oven, then tear it over the top just before serving.

Helpful Tips to Make Zucchini and Thyme Roman-Style Pizza

If your zucchini is very watery

If your zucchini seems especially watery, slice it thinly and let it sit briefly on paper towels before using. This will eliminate excess moisture, which could transfer to your crust. You don’t necessarily need to salt it in advance, but you do want to avoid adding unnecessary moisture to the pizza. Thin slices and a light hand go a long way.

If you want the zucchini more caramelized

You can brush the zucchini lightly with olive oil before arranging it over the pizza, or bake the pizza a touch longer, until the edges of the slices start to color. That gives the zucchini a slightly more roasted flavor while still keeping the overall feel of the pizza delicate.

If you want to make it ahead

You can prep the zucchini and thyme ahead of time, and of course, the dough can be made in advance by following the full timing and fermentation guidance in my Roman-Style Pizza from Scratch post. I don’t recommend assembling the whole pizza too far in advance, though, as the zucchini can start releasing moisture as it sits.

If you want to use burrata instead

Burrata is wonderful here, but think of it as a finishing cheese, not a baking cheese. Tear it over the hot pizza after baking so it stays cool, soft, and creamy. And yes, if the mood strikes, you can absolutely use mozzarella di bufala under the toppings and burrata on top. You can’t go wrong with a double dose of cheese!

How to reheat leftovers

Reheat leftover slices in a hot oven for a few minutes to revive the crust. The microwave will soften the base and flatten the texture, so I’d avoid it if you can.

Roman-Style Pizza FAQ

Do I need to salt zucchini before putting it on pizza?

Not necessarily. If the zucchini is sliced thinly and used with a light hand, you can usually skip that step. If your zucchini is especially watery, you can pat the slices dry or let them rest briefly to drain on paper towels before topping the pizza.

Should zucchini be cooked before it goes on pizza?

Not for this recipe. Thinly sliced zucchini cooks beautifully right on the pizza and keeps a fresher, more delicate texture that suits Roman-style crust very well. Pre-cooking it would push it in a softer, heavier direction.

What cheese is best for zucchini pizza?

Fresh mozzarella di bufala is my first choice because it melts into the crust without creating a heavy cheese blanket. Burrata is also delicious, but I recommend adding it after baking rather than before.

More Pizza Recipes to Try

If you enjoy homemade pizza, you might also like my Roman-Style Pizza from Scratch master recipe, Prosciutto and Cherry Tomato Pizza, Breakfast Pizza, or Feta, Chickpea, and Eggplant Pizza.

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Zucchini and Thyme Roman-Style Pizza Recipe

This zucchini and thyme Roman-style pizza is inspired by Rome, with a crisp crust, tender zucchini, fresh thyme, and creamy mozzarella.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Burrata Pizza, Crispy Pizza Crust, Fresh Mozzarella, Homemade Pizza, Italian Pizza, Mozzarella di Bufala, pizza bianca, pizza romana, Roman Pizza, roman zucchini pizza, Roman-Style Pizza, thin crust pizza, White Pizza, zucchini and thyme pizza, zucchini pizza

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

• 1 ball homemade Roman-style pizza dough (half a batch)
• ¼ cup extra-virgin olive oil
• 1 clove garlic
• ⅓ cup finely grated Parmigiano-Reggiano cheese
• 2 small zucchini (about 7 oz / 200 g)
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• 1 ball mozzarella di bufala (about 5 oz / 140 g), sliced thinly or torn into pieces
• 1 tbsp fresh thyme leaves
• 1 ball burrata cheese (optional)

US Customary - Metric

Instructions

Prepare the Ingredients

• Pour the olive oil in a small bowl. Very finely mince or grate the garlic clove using a Microplane, then mix it into the oil. Set aside to infuse. (You can prepare the garlic oil ahead of time; refrigerate until needed.)
• Slice both zucchini in extra-thin slices (a mandoline slicer is the best tool to do this).

Preheat the Pizza Stone

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.

Shape the Roman Pizza Dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and Bake the Zucchini Pizza

• Generously brush the pizza crust with garlic-infused olive oil.
• Sprinkle with the grated Parmigiano-Reggiano, then distribute the buffalo mozzarella over the crust. Set the thin zucchini slices over the cheese in an overlapping pattern.
• Season the zucchini with a generous pinch of fleur de sel (zucchini needs to be seasoned properly to be flavorful) and some black pepper. Sprinkle with the remaining Parmigiano-Reggiano and drizzle with the remaining garlic-infused olive oil.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
• SERVING: Pull the pizza out of the oven. Set the burrata over the hot pizza, breaking it up to open it. Drizzle the burrata with olive oil and sprinkle with flaky sea salt and black pepper. Garnish with fresh thyme leaves and serve immediately.

Video

Notes

Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

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Every spring, when the first baskets of strawberries appear at my local market, I know summer is (finally) here. There’s a special place in my heart for the ones from Île d’Orléans, an island sitting on the St. Lawrence River, just 20 minutes outside of Québec City. These incredibly juicy, ruby red marvels are what inspired me to create this strawberry mojito recipe a few years ago.

Of course, every year, I do eat baskets and baskets of strawberries, but I also love to make desserts with them. Some of my favorite strawberry desserts include a spectacular galette, an elegant gelato, and some crave-worthy cookies. But a few years ago, the sweet strawberries I got from the market were so perfectly plump, juicy, and fragrant that I immediately thought of turning them into a fresh strawberry mojito.

This fresh strawberry drink has since become my official “summer is here” celebration. It’s everything I love about a classic mojito, but the juicy addition of fresh strawberries takes it to another, tasty level! The quick strawberry puree gives the cocktail a beautiful, rosy blush and a wave of fresh, fruity sweetness. That brightness, combined with a sharp lime kick and fragrant mint, makes this one of the most refreshing strawberry cocktails you’ll ever try.

This strawberry mojito cocktail is simple, beautiful, and exactly what I want to sip on a hot summer day!

Helpful Tips for Making a Fresh Strawberry Mojito

A great mojito is all about balance: fresh lime juice, fragrant mint, just enough sweetness, and a fizzy finish that makes the whole thing sparkle. Add fresh strawberries to the mix, and you get a drink that’s fruity and festive without tipping into candy-sweet territory.

This easy strawberry mojito recipe uses a quick, fresh strawberry puree instead of only muddled berries. It gives the cocktail a smoother texture, a prettier color, and a more even strawberry flavor from the first sip to the last!

What Makes the Best Strawberry Mojito?

The best strawberry mojito starts with ripe berries, fresh lime juice, fragrant mint, and a light hand with the sweetness. You want the drink to taste bright and juicy, not like strawberry candy. The fresh strawberry puree helps with that because it spreads the berry flavor through the whole glass instead of leaving chunks of fruit at the bottom.

Use Fresh Strawberries at Their Peak—or Frozen, if Needed

Let’s be honest, nothing beats a fresh, sun-ripened strawberry from the market. If you can get them, use them. That peak-season sweetness is what this drink is all about.

That said, you can absolutely make a mojito with frozen strawberries. They work beautifully—just let them thaw before you blend them up. Frozen strawberries are especially useful outside of strawberry season because they’re picked ripe and preserve a lot of that bright berry flavor.

Make the Fresh Strawberry Puree Ahead

The strawberry puree I use in my strawberry mojito cocktail is a fantastic little recipe to have on hand for all sorts of strawberry-based drinks. All you do is blend a cup of hulled strawberries with a tablespoon or two of sugar and a tiny squeeze of lime juice until it’s smooth.

The puree keeps the cocktail fresh and fruity without leaving large pieces of strawberry floating around the glass. It also makes this drink much easier to multiply if you want to make strawberry mojitos for a crowd.

Pro tip: Make extra strawberry puree and keep it in a jar in the fridge. It’s amazing on gelato or cake, or swirled into your morning yogurt.

Adjust the Sweetness to Your Strawberries

Strawberries vary widely in terms of sweetness, so don’t be afraid to adjust the simple syrup to taste. If your berries are beautifully ripe, you may want a little less syrup. If they’re less sweet—or if you’re using frozen strawberries—a touch more syrup will bring the drink back into balance.

The goal is not to make the mojito sugary. You want the sweetness to round out the lime and rum so the drink tastes bright, juicy, and refreshing.

Use White Rum for a Clean, Bright Mojito

Go for a light or white rum if you want the drink to stay close to a true mojito. You want the rum to support the other flavors, not overpower them. A heavier spiced or dark rum will simply bully the delicate strawberry and mint flavors in your strawberry mojito cocktail, and you’ll lose that lovely flavor balance.

White rum keeps this summer strawberry cocktail crisp and clean, which is exactly what you want when fresh berries, lime, and mint are doing most of the work.

Don’t Bruise the Mint

Here’s a key mojito secret: be nice to your mint. The goal is to gently release the fragrant mint oil, not smash the leaves to bits, which can make them taste bitter. Just a few gentle presses and twists with a cocktail muddler or the back of a wooden spoon is all you need.

Once you can smell that lovely minty aroma, you’re done.

Swap in Basil for a Different Flavor Profile

A mojito is usually made with mint, but for a change, try swapping in fresh basil. Strawberry and basil go wonderfully well together, and you’ll be amazed at the aromas they can add to this cocktail.

A strawberry basil mojito is still a bright, minty cocktail at heart, but basil gives it a more herbal, unexpected edge. It’s a fun twist if you’ve already made the classic version a few times and want to try something new.

How to Make a Virgin Strawberry Mojito

It’s so easy to turn this strawberry mojito cocktail into a mocktail. Simply skip the rum! After you’ve muddled the mint and added the puree, top the glass with more club soda or sparkling water.

For a sweeter version, sparkling lemonade is also a great choice. This makes a festive, non-alcoholic strawberry mojito that still feels special, which is exactly what you want when kids or non-drinking guests are joining in.

How to Make a Strawberry Mojito Pitcher for a Crowd

Don’t get stuck making these one by one at a party. To make a strawberry mojito pitcher, do everything on a larger scale. Muddle your mint and lime wedges in the bottom of the pitcher, stir in the puree and rum, and then right before serving, add ice and top with club soda. Give it a gentle stir, and you’re ready to pour.

The one thing I would not do too far ahead is add the bubbly. Club soda and sparkling water lose their fizz as they sit, so save that final pour for the last minute.

Add a Simple, Pretty Garnish

I like serving this drink in a tall Collins glass because it gives you room for ice, bubbles, mint, and that pretty strawberry garnish.

And a beautifully garnished cocktail just tastes better, don’t you think? To give this already beautiful strawberry mojito cocktail an extra-lovely finishing touch, pop a fresh mint sprig and a whole strawberry onto the rim of the glass. If you want it to look extra lush, tuck a few additional mint leaves into the glass before serving.

These simple garnishes will make your drinks look fantastic and take no time at all.

More Summer Cocktail Recipes

If you’re enjoying my strawberry mojito cocktail recipe, then you’ll love my citrus cocktails recipe collection. Discover 25 citrus cocktail recipes to keep cool and refreshed on a hot summer’s day—patio not included.

Strawberry Mojito Recipe FAQ

Can I make a strawberry mojito with frozen strawberries?

Yes, you can make a strawberry mojito with frozen strawberries. Let them thaw before blending them into the puree so the texture stays smooth and the flavor blends evenly into the drink.

What is the best rum for a strawberry mojito?

White rum, also called light rum or silver rum, is the best choice for a strawberry mojito. It has a clean flavor that lets the strawberries, lime, and mint shine instead of covering them up.

Can I make this strawberry mojito without alcohol?

Yes. To make a virgin strawberry mojito, skip the rum and top the drink with extra club soda, sparkling water, or sparkling lemonade. You’ll still get the fresh strawberry, lime, and mint flavor, just without the alcohol.

Can I make strawberry mojitos ahead of time?

You can make the strawberry puree ahead of time and keep it refrigerated, and you can prep the mint, lime, and garnishes in advance. For the freshest flavor and best fizz, muddle, shake, and add the club soda right before serving.

Should I use club soda, sparkling water, or Sprite?

Club soda or sparkling water keeps the strawberry mojito crisp and refreshing. Sprite or another lemon-lime soda will make the drink sweeter, so use less simple syrup if you go that route.

Why use strawberry puree instead of muddled strawberries?

Strawberry puree gives the mojito a smoother texture, a brighter color, and a more consistent strawberry flavor. It also makes the cocktail easier to scale up for a pitcher because the fruit is already blended and ready to stir in.

Can I make this mojito with other berries?

Yes. Strawberries are especially good here because they blend into a smooth, juicy puree, but you can use the same idea with raspberries, blackberries, or blueberries. Raspberries will be tart and bright, blackberries will be deeper and juicier, and blueberries will be a little softer and more subtle. You may need to adjust the simple syrup depending on how sweet your berries are.

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Fresh Strawberry Mojito Recipe

Juicy strawberries, zingy lime, fragrant mint, rum, and bubbles: this fresh strawberry mojito recipe is summer in a glass! A quick strawberry puree gives it gorgeous color and bright berry flavor—perfect by the glass, as a pitcher, or made virgin.

Course Drinks

Keyword Cocktail, Cocktail Party, Cocktails, Cocktails for a Crowd, Cocktails with Mint, Easy Cocktail, Easy Cocktails, Happy Hour, Mint, Mojito, Rum Cocktails, Strawberries, Strawberry, Strawberry Cocktail, Strawberry Puree, Summer Cocktail, Virgin Mojito Recipe

Prep Time 10 minutes minutes

Servings 1 cocktail

Author Marie Asselin

Ingredients

For the fresh strawberry puree

• 1 cup packed hulled and quartered fresh strawberries
• 1 large fresh mint leaf
• 1 tbsp granulated sugar

For the strawberry mojito cocktail

• ½ oz freshly squeezed lime juice (about ½ lime)
• 10 fresh mint leaves
• 1 oz fresh strawberry puree
• 1 oz white rum
• 1 oz cooled simple syrup (see note)
• 4 oz club soda or sparkling water
• ice cubes
• fresh strawberries and fresh mint sprigs, to garnish (optional)

US Customary - Metric

Instructions

• For the strawberry puree: Add the strawberries, mint, and sugar to a blender. Blend until very smooth. (You can also use a stick blender or a mini food processor to puree the strawberries.)
• Strain the puree and discard the seeds and bigger bits of mint. Refrigerate in a jar or an airtight container for up to 1 week. You will have more puree than you need for 1 cocktail: freeze the remaining puree in an ice cube tray to portion it out for future strawberry mojito cocktails.
• To make the strawberry mojito cocktail: To a shaker, add the lime juice and mint leaves. Using a muddler or a wooden spoon, crush the mint leaves to release their flavor into the lime juice. Add the fresh strawberry puree, rum, and simple syrup, then add 4 or 5 ice cubes. Shake vigorously, then strain into a tall glass. Add 3 or 4 ice cubes, then top off with club soda or sparkling water.
• Garnish with a fresh strawberry, if desired, and enjoy immediately.

Notes

• How to make simple syrup: In a small saucepan, combine ½ cup (100 g) granulated sugar with ½ cup (125 ml) water. Bring to a simmer to fully melt the sugar into the water. Remove from the heat, transfer to an airtight jar, and let cool completely. Refrigerate for up to 2 weeks.
• To make it virgin: Skip the rum and add an extra splash of club soda or sparkling water. For a sweeter mocktail, use sparkling lemonade.
• To make a pitcher: Multiply the ingredients by the number of servings you need. Muddle the mint and lime juice in the pitcher, stir in the puree, rum, and simple syrup, then add ice and club soda right before serving.

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Aperitivo is the word used in Italian to both describe a cocktail and the Italian happy hour. The purpose of l’aperitivo is to tease your stomach into what’s coming next (dinner!). A happy hour designed to make you hungry—how perfect is that?

You’re probably familiar with some ultra-popular, classic Italian cocktails: the Spritz, the Negroni, and the Bellini need no presentation. But, as you’ll see, there are many other delicious Italian-born and Italian-inspired options as well! Once you’ve mastered the classics, you can always experiment and try your own creative twists.

This collection brings together 15 classic and creative Italian cocktail recipes, including bubbly Prosecco drinks, Campari and Aperol cocktails, citrusy limoncello sips, brunch-friendly options, and refreshing summer drinks. Start with the quick chooser below if you already know the mood you’re going for, then browse the sections for classic aperitivo cocktails, fruity Italian drinks, and modern spritz-inspired twists.

And because aperitivo should never happen on an empty stomach, pair your Italian cocktails with a few Italian-inspired nibbles from the site: a tray of Focaccia bites, crisp Parmesan Polenta Fries, homemade Arancini, or Roman-Style Pizza cut into small squares.

A Quick Guide to Italian Cocktail Culture

Italian cocktail culture has a rich history rooted in aperitivo: the relaxed pre-dinner ritual of sipping something refreshing, bitter, bubbly, or citrusy with a few salty snacks on the side. Many classic cocktails from Italy are built around a few key ingredients: bittersweet liqueurs such as Campari, Aperol, or amaro; vermouth, including sweet red vermouth and dry vermouth; Prosecco; soda water; citrus; and plenty of ice.

These drinks are usually simple to make at home. A Spritz is often served in a wine glass with Prosecco and soda water, while a Negroni or Americano is typically built in a rocks glass and gently stirred. Some Italian cocktail recipes call for a shaker, but many are assembled directly in the glass and finished with an orange slice, lemon twist, or fresh herbs.

Many famous Italian drinks are tied to specific places, too: the Spritz is associated with Venice, the Negroni with Florence, and the Milano-Torino with Milan and Turin. This roundup focuses on 15 Italian cocktails you can make at home, from aperitivo classics to sparkling, citrusy, and modern spritz-style drinks.

Quick Chooser: Which Italian Cocktail Should You Make?

• For the classic aperitivo pick: Try the Spritz Veneziano Cocktail, light, bubbly, and instantly patio-ready.
• For something bold and bittersweet: Go with the Classic Negroni Cocktail.
• For a softer Negroni variation: Choose the Negroni Sbagliato, made bubbly with sparkling wine.
• For the easiest Italian cocktail: Make the Garibaldi Cocktail, a bright two-ingredient Campari drink.
• For brunch: Build a Bellini Cocktail bar with peach and Prosecco.
• For a frozen dessert drink: Serve Sgroppino Al Limone, a lemon sorbet and Prosecco float.
• For a make-ahead option: Prepare Homemade Limoncello and serve it chilled after dinner.
• For a fruity summer spritz: Try the Strawberry Rosé Aperol Spritz.
• For a lower-alcohol sip: The Kombucha Campari Spritz keeps things light, bitter, and refreshing.

Classic Italian Aperitivo Cocktails

Start here for classic Italian cocktails built around bitters, vermouth, Prosecco, gin, and citrus—the kind of Italian aperitivo drinks that wake up the appetite before dinner.

1. Spritz Veneziano Cocktail

by Bacon is Magic

If your mind goes straight to a sunny patio when you think of Italian cocktails, start with the Spritz Veneziano. This classic aperitivo drink is light, bubbly, gently bitter, and incredibly refreshing, with Prosecco, Aperol or Campari, and soda creating that unmistakable Italian golden-hour sip.

2. The Classic Negroni Cocktail

by Xoxo Bella

The Classic Negroni Cocktail is the bold, bittersweet drink to make when you want something simple but grown-up. Made with just three ingredients, it delivers a deep, aromatic balance of gin, Campari, and sweet vermouth—the kind of Italian cocktail you master once and return to again and again.

3. Negroni Sbagliato

by Sidewalk Shoes

The Negroni Sbagliato retains the beautiful bitterness of the original Negroni while lightening the mood with sparkling wine. It’s bubbly, festive, and slightly softer than the gin-based classic, making it a great choice when you want a Negroni variation that feels especially aperitivo-friendly.

4. Americano Cocktail

by A Couple Cooks

The Americano Cocktail is a refreshing, lower-alcohol Italian mixed drink made with Campari, sweet vermouth, and soda. It has the bitter edge Negroni lovers appreciate, but with a lighter, bubbly finish that makes it perfect before dinner.

5. Garibaldi Cocktail

by A Couple Cooks

The Garibaldi Cocktail is one of the easiest Italian cocktails in the collection: just Campari and orange juice. It’s bright, juicy, bittersweet, and ideal if you want a simple Campari drink that feels fresh without requiring a stocked bar.

6. Gin and It

by The Spruce Eats

An Italian take on the popular Gin and It that combines sweet red vermouth and gin. Enjoy as a pre-dinner cocktail!

Bubbly, Fruity, and After-Dinner Italian Drinks

These easy Italian drinks lean sparkling, citrusy, fruity, or dessert-like, from brunch-friendly Bellinis to make-ahead limoncello.

7. Bellini Cocktail

by How Sweet Eats

The Bellini Cocktail is the brunch pick of this roundup, made with peach and Prosecco for a drink that’s sparkling, fruity, and celebratory without being heavy. It’s also a natural choice for a crowd: set up a Bellini bar and let guests build their own glass.

8. Sgroppino Al Limone (Lemon Prosecco Float Cocktail)

by Vikalinka

Sgroppino Al Limone sits deliciously between a cocktail, a palate cleanser, and a very grown-up dessert. Lemon sorbet and Prosecco make it frosty, fizzy, and citrusy—a perfect Italian summer drink to serve after dinner or between courses.

9.  Homemade Limoncello

by Hilda’s Kitchen Blog

Homemade Limoncello is the make-ahead drink to keep in your freezer for effortless after-dinner sipping. It’s not a quick cocktail, but it rewards patience with a bright, lemony Italian digestif you can serve chilled on its own or use as the base for spritzes and martinis.

Creative Italian Cocktails with Aperol, Campari, and Limoncello

Once you’ve made the classics, these Italian cocktail recipes bring in modern spritz variations, fruity Campari drinks, and bright limoncello-inspired sips.

10. Orange Spritz Aperitivo

by The Petite Cook

The Orange Spritz Aperitivo keeps the easygoing spirit of a classic spritz but turns up the citrus. Serve this refreshing Italian cocktail with an antipasto board, salty snacks, or simple finger foods for an instant aperitivo spread.

11. Kombucha Campari Spritz

by Simple Bites

The Kombucha Campari Spritz is a clever modern twist for anyone who likes bitter, bubbly drinks but wants something a little lighter. Kombucha brings tang and fizz, Campari adds that signature bittersweet edge, and soda keeps the whole thing refreshing.

12. Strawberry Rosé Aperol Spritz

by My Kitchen Love

The Strawberry Rosé Aperol Spritz is fruity, colorful, and made for summer gatherings. Strawberries and rosé soften Aperol’s bitter orange notes, giving you a bright, patio-ready spritz variation that still feels Italian-inspired.

13. Aperitini (Aperol and Tequila Cocktail)

by Super Golden Bakes

The Aperitini is a punchier option for Aperol lovers who want to move beyond the spritz. With Aperol, Campari, and tequila, this Italian-inspired cocktail is refreshing but more assertive, especially if you finish it with a sparkling Prosecco top-up.

14. Venetian Blush (Campari and Orange Cocktail)

by A Taste For Travel

The Venetian Blush is a pretty pink Campari and orange cocktail with a fruity, sparkling finish. Orange and pomegranate juices round out the bitterness, making this a good bridge drink for people curious about Campari but not wanting something as intense as a Negroni.

15. Amalfi Martini Limoncello

by Three Olive Branch

The Amalfi Martini Limoncello is bright, lemony, and elegant, with fresh citrus and mint giving it a sunny southern Italian feel. It’s a polished cocktail-party option for anyone who loves limoncello but wants to serve it in a more composed drink.

Italian Cocktails FAQ

What are the most classic Italian cocktails?

Some of the most classic Italian cocktails include the Spritz Veneziano, Negroni, Negroni Sbagliato, Americano, Bellini, Garibaldi, and Sgroppino. Many are built around Italy’s aperitivo tradition, using bittersweet liqueurs such as Campari or Aperol, sparkling wine, vermouth, citrus, or fruit.

What is aperitivo?

Aperitivo is the Italian tradition of enjoying a light drink and small bites before dinner. The drinks are often refreshing, bubbly, or pleasantly bitter because they’re meant to wake up the appetite rather than replace the meal.

What is the easiest Italian cocktail to make?

The Garibaldi is one of the easiest Italian cocktails to make because it only requires Campari and orange juice. A classic Spritz is also very simple: just combine Aperol or Campari with Prosecco and a splash of soda.

Which Italian cocktails are best for a party?

Spritzes, Bellinis, and Sgroppino are especially good for parties because they’re festive, refreshing, and easy to serve in batches or assemble quickly. Homemade Limoncello is another great make-ahead option to keep chilled for after-dinner drinks.

What are other popular Italian cocktails to know?

Beyond the drinks in this roundup, other popular Italian cocktails include the Hugo Spritz, Limoncello Spritz, Cynar Spritz, and Milano-Torino. They all belong to the same broad aperitivo family: refreshing, often bittersweet drinks made with sparkling wine, soda water, citrus, herbs, or Italian liqueurs.

The post Italian Cocktails: 15 Drinks Recipes Inspired by Italy appeared first on Food Nouveau.

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This prosciutto and cherry tomato pizza is the Roman-style pizza I make most often at home because it gets so much from so little. The cherry tomatoes turn sweet and concentrated under the broiler, the prosciutto brings that silky, salty bite I never get tired of, and the fresh mozzarella melts into the crust instead of blanketing it. On a crisp Roman-style base, it’s simple, elegant, and just a little bit (ok, a lot!) addictive.

This is the kind of pizza I crave when I want something that feels special, but not fussy. It looks beautiful, tastes even better, and relies on only a handful of ingredients. That’s really the secret here: with Roman-style pizza, the crust is never just a vehicle. It’s a major part of the pleasure, and the toppings need to support it, not bury it.

That’s exactly why this flavor combination works so well. Sweet cherry tomatoes, salty prosciutto, creamy fresh mozzarella, and a crisp, golden crust are all strong personalities—but together, they feel balanced. Every bite has contrast, but it still feels harmonious.

I also love that this pizza tastes elegant without being complicated. I’ll make it on a weeknight, but I’m also proud to serve it to friends and family over the weekend. It’s easy to make, too: there’s no elaborate pizza sauce to make, no mountain of toppings to prep, no heavy cheese layer to weigh everything down. Just a few good ingredients, treated with a bit of care. This is a very Roman idea, really: keep things simple, but make every choice count.

This stand-alone recipe is built on my Roman-style pizza dough, which I now use whenever I want that signature thin, crisp texture. If you’d like all my detailed tips for making, shaping, transferring, and baking the dough, head over to my Roman-Style Pizza from Scratch post. That’s my complete master guide. Here, I’m focusing on what makes this topping combination so good.

Why this prosciutto and cherry tomato combination works so well on a Roman-style crust

Roman-style pizza is at its best when the crust is thin and crisp and the toppings are used with restraint. This isn’t the place for a thick layer of sauce or a heavy blanket of cheese. The beauty of this style lies in contrast: a delicate crunch, a little chew, and toppings that you can still distinctly taste once the pizza is baked.

That’s one of the reasons prosciutto and cherry tomatoes work so well here. The tomatoes bring brightness and natural sweetness, the prosciutto adds salt and richness, and the mozzarella softens the whole thing with a milky, creamy note. When all that sits over a crisp Roman-style crust, the balance is just right.

This pizza also behaves more like a white pizza than a classic tomato pizza. There’s no red sauce to soften the crust or dominate the flavor. Instead, the tomatoes act almost like little bursts of concentrated garnish, bringing just enough acidity and sweetness to keep everything lively.

The toppings that make this pizza special

Why I broil the cherry tomatoes first

This is one of the little details that makes a big difference. Instead of scattering raw cherry tomatoes over the pizza and hoping for the best, I like to broil them in the preheated oven first. That quick blast of high heat helps them collapse slightly, caramelize around the edges, and concentrate in flavor.

It also solves one of the most common tomato-on-pizza problems: excess moisture. Raw tomatoes can release a lot of liquid as they bake, especially on a thin crust. By broiling them first, you drive off some of that moisture before they ever hit the dough. The result is a sweeter, more intense tomato flavor and a better chance of keeping the crust crisp.

Pro Tip: Broiling the cherry tomatoes in the preheated oven pulls double duty: it concentrates their flavor and helps protect the crust from excess moisture.

Why I use fresh mozzarella di bufala under the toppings

For this pizza, and for all Roman-style pizza, really, I prefer using fresh mozzarella di bufala over bagged grated mozzarella. Grated mozzarella tends to melt into a heavy, uniform layer, which works perfectly well on many North American pizzas, but it’s not what I want here. Roman-style pizza really benefits from a lighter touch.

Fresh mozzarella di bufala melts differently. It creates creamy pockets rather than a blanket, allowing the crust and toppings to keep their own character. I place it directly over the oiled dough, then add the tomatoes on top. That way, the cheese melts into the crust and becomes part of the base, while the tomatoes can roast properly instead of being trapped under a layer of cheese.

It’s a small shift in habits, but it changes the whole experience and makes it more authentic to what Roman pizza really is.

When to add the prosciutto

Prosciutto can go on either before or after baking, but the result is different.

Adding the prosciutto just after the pizza comes out of the oven is best if you’re using the best-quality, melt-in-your-mouth, thinly sliced prosciutto from an Italian market. Adding the prosciutto after baking helps it retain its silky texture and delicate saltiness. It feels more luxurious, and it plays especially well with the sweet, slightly caramelized tomatoes.

If you have thicker-sliced supermarket prosciutto, it might be a good idea to add it before baking. That way, the prosciutto will firm up and become crisp around the edges, making it more enjoyable to eat. Tear it into pieces and spread it over the mozzarella cheese.

Ingredient notes for the best Roman-style pizza

The best cherry tomatoes to use

Use ripe, sweet cherry tomatoes for this recipe. Grape tomatoes work too, but cherry tomatoes tend to have a softer, juicier bite that suits this pizza especially well. If your tomatoes are very juicy, let them cool briefly after broiling so they don’t bring excess moisture straight onto the dough.

This is one of those recipes where tomato quality really matters. When the ingredient list is this short, every flavor shows.

The best prosciutto for pizza

Use thinly sliced prosciutto, and don’t overdo it. It should add little ribbons of salt and richness, not dominate the pizza. I like tearing the slices into smaller pieces rather than laying them on whole. It distributes the flavor more evenly and makes the pizza easier to eat, too.

Fresh mozzarella di bufala vs burrata

For this pizza, fresh mozzarella di bufala is the best choice before baking. It melts beautifully and creates that creamy base I’m after. Burrata is delicious too, but I treat it as a finishing cheese. If you want to use burrata, add it after baking, just before serving, so it stays cool, soft, and lush.

Wondering what the difference is between mozzarella di bufala and burrata? Get the answer in my FAQ section, below.

How to assemble this pizza for the best texture

Build the flavor base first

No matter what Roman-style pizza I’m making, I always start the same way. I brush the dough with olive oil—sometimes garlic-infused olive oil—then sprinkle over finely grated Parmigiano Reggiano and a little sea salt around the edges. That gives the crust a deeply savory flavor base and helps it turn beautifully golden and crisp.

It’s a small habit, but one I now consider essential.

Add the mozzarella first, then the toppings

This pizza works best when the fresh mozzarella goes directly over the oiled dough. Then come the broiled cherry tomatoes. Then the prosciutto, either before baking or just afterward. That order keeps everything in balance: the cheese melts into the crust, the tomatoes keep their shape and flavor, and the prosciutto stays supple.

Keep the toppings restrained

This is not a piled-high pizza. Roman-style crust really shines when it has room to breathe. A light hand with the toppings gives you the best texture and the clearest flavor. Resist the urge to add more “just because.” This pizza doesn’t need more; it needs balance.

VIDEO: How to Make Roman-Style Pizza Dough from Scratch

If you’d like to see exactly how I make my Roman-style pizza dough from scratch, this video will walk you through the full process step by step. It’s the easiest way to get a feel for the dough, see how thin I stretch it, and understand how I bake it to get that signature crisp Roman-style crust.

Helpful Tips to Make Prosciutto and Cherry Tomato Roman-Style Pizza

If your cherry tomatoes are very juicy

Broil them a little longer and don’t pile them on too heavily. You want them slightly collapsed and concentrated, not wet. If they still look very watery after broiling, let them sit for a few minutes before topping the pizza.

If you want to make it ahead

You can broil the tomatoes a few hours in advance and keep them aside until you’re ready to assemble the pizza. If you’re making the dough ahead, follow the full timing guidance in my Roman-Style Pizza from Scratch post.

If you want to use burrata instead

Use burrata as a finishing cheese, not a baking cheese. Tear it over the pizza after it comes out of the oven, just before serving. It’s especially good if you want a richer, more dramatic version of this recipe. If you don’t know what burrata cheese is, check out the FAQ section, below.

If you don’t have prosciutto

Another delicate cured ham can work, but prosciutto really is the best fit here. It brings clean saltiness without overpowering the rest of the pizza.

If you want extra freshness

A few basil leaves added after baking can be lovely here. A very small handful of peppery arugula works too. Just keep it restrained so the pizza still feels elegant and Roman in spirit.

How to reheat leftovers

Reheat leftover slices in a hot oven for a few minutes to bring the crust back to life. I don’t recommend the microwave unless you truly have no other option—it softens the crust and flattens all that wonderful texture.

Roman-Style Pizza FAQ

Should prosciutto go on pizza before or after baking?

Either works, but the result is quite different. If you bake prosciutto from the start, it becomes firmer and crisps up. If you add it after baking, it stays softer and silkier. For this pizza, I much prefer the second option.

Do I need sauce for prosciutto and cherry tomato pizza?

No. This pizza is better without a traditional tomato sauce. The broiled cherry tomatoes bring more than enough sweetness, brightness, and depth on their own. Skipping the sauce also helps the crust stay crisp.

How do I keep cherry tomatoes from making pizza soggy?

Broil them first, use them with a light hand, and make sure your fresh mozzarella is well drained. Those three small choices make a big difference.

What is the difference between mozzarella di bufala and burrata?

Mozzarella di bufala and burrata are both fresh Italian cheeses, but they behave very differently on pizza.

Mozzarella di bufala is a fresh stretched-curd cheese made from water buffalo’s milk, with a supple, milky texture that melts beautifully when baked.

Mozzarella di Bufala:

Burrata is a pouch of stretched cheese filled with a creamy center of stracciatella and cream, so it’s much richer and looser inside.

Burrata:

For pizza, that difference really matters. I use mozzarella di bufala before baking, so it melts into the crust and creates a savory base for the toppings. Burrata is best treated as a finishing cheese and added after baking, just before serving, so it stays cool, creamy, and luxurious instead of melting away in the oven.

More Pizza Recipes to Try

If you enjoy homemade pizza, you might also like my Roman-Style Pizza from Scratch master recipe, Zucchini and Thyme Pizza, or Feta, Chickpea, and Eggplant Pizza.

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Prosciutto and Cherry Tomato Pizza Recipe

This prosciutto and cherry tomato Roman-style pizza combines a crisp, thin crust with sweet broiled tomatoes, silky prosciutto, and fresh mozzarella.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Cherry Tomato Pizza, Crispy Pizza Crust, Fresh Mozzarella, Gourmet Pizza, Homemade Pizza, Italian Pizza, Mozzarella di Bufala, pizza bianca, pizza romana, Prosciutto and Cherry Tomato Pizza, Prosciutto Pizza, Roman Pizza, Roman-Style Pizza, thin crust pizza, White Pizza

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

• 1 ball homemade Roman-style pizza dough (half a batch)
• ¾ lb cherry tomatoes
• 4 thin slices prosciutto (Italian dry-cured ham)
• Extra-virgin olive oil
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• ¼ cup finely grated Parmigiano-Reggiano cheese
• 1 small ball mozzarella di bufala (about 5 oz / 140 g), sliced thinly or torn into pieces
• Fresh basil leaves, to taste

US Customary - Metric

Instructions

Roast the Cherry Tomatoes

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.
• Cover a baking sheet with aluminum foil. Set the cherry tomatoes in a bowl, drizzle with 1 tbsp (15 ml) olive oil, then season with salt and pepper. Mix to coat. Spread the seasoned cherry tomatoes over the prepared baking sheet. Set the baking sheet over the pizza stone and roast the tomatoes until their skins split and becomes blackened in spots, 10 to 12 minutes. Remove and let cool slightly. Leave the oven on.

Shape the Roman Pizza Dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and Bake the Pizza

• Generously brush the pizza crust with extra-virgin olive oil. Sprinkle with the grated Parmigiano-Reggiano, then distribute the buffalo mozzarella over the crust. Nestle the roasted tomatoes in between the mozzarella.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
• SERVING: Pull the pizza out of the oven. With your hands, tear the prosciutto into pieces and scatter over the hot pizza. Garnish with fresh basil leaves and a drizzle of top-quality extra-virgin olive oil. Serve immediately.

Video

Notes

Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

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This pistachio gelato recipe is made with real pistachios, blended into a smooth homemade pistachio paste, then folded into a creamy Sicilian-style gelato base. The result is dense, silky, naturally nutty, and deeply flavorful—the way great Italian pistachio gelato should be.

There’s something special about pistachio gelato. It’s easily one of the top flavors people crave. The downside? Pistachio gelato is probably the most faked gelato flavor out there, and that’s because quality pistachios are expensive. Sadly, this leads many shops to take shortcuts. Often, what passes for pistachio gelato relies on ingredients like inexpensive almond extract to mimic nuttiness, artificial green dyes to achieve a color that real pistachios rarely achieve so vividly on their own, or even bulking out the product with less expensive nuts.

I’ll never forget the first time I had authentic pistachio gelato in Sicily. It was served tucked into a soft brioche bun, as gelato often is there, and it completely changed my idea of what pistachio gelato could be. It wasn’t bright green. It wasn’t overly sweet. It didn’t taste artificial. It was pale, creamy, and intensely pistachio-forward in a quiet, elegant way. You just don’t forget a flavor like that! It reminded me that authentic Italian gelato doesn’t need artificial color or overpowering flavor to be memorable; when made with high-quality ingredients, pistachio gelato is creamy, nutty, delicate, and beautifully balanced.

Irresistible Sicilian pistachio gelato served in a brioche, at I Dolci di Nonna Vicenza, in Catania, Sicily.

That experience is what inspired this homemade pistachio gelato recipe. The secret is simple: start with real pistachios and turn them into a fresh pistachio paste. It takes a little more time than opening a jar, but the flavor is so much better—and you get to control the sweetness, texture, and color.

I recommend using high-quality raw, unsalted pistachios for the purest flavor. While legendary Sicilian Bronte pistachios are the ultimate dream for their unique profile, any good-quality raw pistachio will yield fantastic results when you prepare them yourself.

While raw pistachios are certainly an investment, crafting your own paste gives you complete control over the quality, freshness, and roast level. This often results in a far superior flavor profile than even pricey store-bought pastes, making every penny count towards incredible taste.

My pistachio gelato recipe provides detailed instructions for creating that luxurious, vibrant paste and then shows you exactly how to incorporate it into your gelato base for a truly sublime result.

This recipe works with my classic gelato base, but I especially recommend using my Sicilian-style gelato base. Because it’s thickened with cornstarch, it lets the pistachio flavor come through more clearly.

Get ready to churn: my pistachio gelato recipe will guide you step by step through crafting a vibrant, luxurious pistachio paste and then turning it into the most luxurious gelato you’ve ever made.

Watch My Pistachio Gelato Video

In this video, I show you how to make pistachio gelato from start to finish: blanching and peeling the pistachios, blending them into a smooth homemade pistachio paste, combining the paste with the gelato base, and churning the mixture until dense and creamy.

This recipe uses the same gelato-making principles I teach in my full gelato masterclass, but this video focuses specifically on pistachio gelato so you can see exactly what each step should look like.

New to homemade gelato? Start with my detailed guide to How to Make Gelato for a deeper look at bases, texture, churning, storing, and serving.

Quick Recipe Summary (TL;DR)

The secret to homemade pistachio gelato with a deep, natural flavor is using real pistachios to make a smooth pistachio paste. For the cleanest pistachio flavor, use a Sicilian-style gelato base, chill it overnight, churn until soft-serve texture, then freeze until firm. Real pistachio gelato should look naturally muted, not neon green.

Helpful Tips for Making Pistachio Gelato

These important tips will help you get the best flavor, color, and consistency from just a few basic ingredients.

Use raw, unsalted pistachios for the best color and flavor

Raw, unsalted pistachios are the best choice for making my homemade pistachio gelato because they give you the cleanest flavor and most natural color. Since this recipe uses only a few basic ingredients, the quality of the pistachios really matters.

Roasted unsalted pistachios can work, but they will create a darker gelato with a toastier flavor. This isn’t necessarily bad, but it will taste different from classic Italian pistachio gelato. Avoid salted pistachios, as they can throw off the recipe’s balance.

Use the freshest, highest-quality ingredients you can here, especially the pistachios. Pistachio gelato has a delicate flavor, so stale or bland pistachios will produce a mild-tasting gelato. Taste the pistachios before using them: they should taste fresh, sweet, and nutty.

Blanch and peel the pistachios for a smoother paste and gelato texture

In my recipe, peeling the pistachios is optional, but taking the extra time to do so gives pistachio gelato a smoother texture and a cleaner, more natural green color.

Peeling pistachios is easy: blanch them briefly in boiling water, drain them, then pinch each pistachio between your fingers to slip off the skin. It’s a bit tedious, yes, but it makes a visible difference in the finished gelato. I like to do this while listening to a podcast; just like peeling chickpeas for smoother hummus, I see it as a quiet, mindful act in the kitchen.

That said, leaving the skins on is perfectly fine if you don’t mind a darker color and a slightly more rustic texture. The gelato will still be delicious, but it may look more beige-green or khaki than pale green.

Make the pistachio paste as smooth as your equipment allows

The smoother the pistachio paste, the silkier the final consistency of your gelato will be. A food processor will make a good pistachio paste, but a high-speed blender or immersion blender can help refine the texture even further.

Don’t worry if the paste doesn’t become perfectly silky. Homemade pistachio paste will often retain tiny bits of pistachio unless you have very powerful equipment. That’s normal.

Pro Tip: After making the pistachio paste in a food processor, whisk it into the chilled gelato base, then pass the mixture through a high-speed blender or immersion blender , if you have these tools in your kitchen. This helps refine the final texture even more.

Use my Sicilian-style gelato base for the cleanest pistachio flavor

You can use any of my gelato bases for this recipe, but I especially recommend my Sicilian-style gelato base for pistachio gelato.

My Sicilian-style gelato base starts with whole milk and heavy cream, then thickens mostly with cornstarch, which gives it a smooth, creamy consistency while keeping the flavor clean enough to let the pistachio shine. I do like to add an optional egg yolk to the base, as shown in the video: it adds just enough richness and helps improve the texture without turning the base into a full custard.

My classic custard-style gelato base works too, but its richer egg profile can soften the delicate pistachio flavor.

For an egg-free pistachio gelato, simply skip the optional egg yolk in the Sicilian-style base and substitute additional cornstarch. You’ll find specific instructions to do this in my base recipe. For a dairy-free version, use my vegan gelato base.

Taste the gelato before churning

Pistachio flavor is naturally soft and delicate, even when you use high-quality ingredients. A good pistachio gelato should taste creamy, nutty, and elegant—not aggressively pistachio-flavored in an artificial way.

Before you churn, taste the cold pistachio gelato base. This is your last easy chance to adjust the flavor.

If the pistachio flavor seems too mild, the first thing to consider is the quality of the pistachios. Fresh, flavorful pistachios will give you a deeper, more intense flavor without relying on extract. If you want, you can add a tiny amount of pistachio extract, but go slowly. Extracts are powerful and can quickly overpower the natural pistachio flavor.

The base should taste slightly sweeter and a bit more intense than you want the finished gelato to be. Frozen desserts taste less sweet and less fragrant once frozen.

Don’t expect bright green pistachio gelato

Real pistachio gelato is usually muted green, beige-green, or even slightly khaki. A vivid green color usually comes from food coloring, not pistachios.

If you use raw, peeled pistachios, your gelato will look greener. If you use roasted pistachios or leave the skins on, the gelato will be darker. Both versions can be delicious, but neither should look neon green unless coloring has been added.

This is one of the easiest ways to recognize natural pistachio gelato: the flavor should be more impressive than the color.

Chill the pistachio gelato base overnight

I recommend chilling the pistachio gelato base for at least 4 hours, and preferably overnight, before churning.

This resting time improves both flavor and texture. The pistachio paste has time to fully infuse the base, and the mixture cools and stabilizes before it goes into the ice cream maker. A very cold base churns faster, which helps create a smoother texture with fewer ice crystals.

If you want to speed up the process, you can chill the gelato base in an ice bath. To do so, fill a large bowl with ice and cold water, then set the bowl of warm gelato base inside it. Make sure the water comes up around the sides of the bowl without spilling into the base. Stir the mixture occasionally so it cools evenly.

The base is cold enough when it feels thoroughly chilled, not just cool around the edges. If you want to be precise, check it with an instant-read thermometer: it should be about 40°F / 4°C before churning. You can churn it right away once it reaches that temperature, or transfer it to the refrigerator and chill it longer for even better flavor.

If your ice cream maker uses a freezer bowl, make sure the bowl is completely frozen before you start churning. A partially frozen bowl will not freeze the gelato properly and can lead to an icy texture.

Churn until soft-serve texture, then freeze until firm

Stop churning when the pistachio gelato is thick, creamy, and about the texture of soft serve. It will firm up in the freezer.

Churning time depends on your ice cream maker, the temperature of your base, and the temperature of your kitchen. Don’t rely only on the clock. Watch the texture instead.

Once churned, transfer the gelato to an airtight container, smooth the surface, and freeze until scoopable.

Store pistachio gelato tightly and enjoy within 2 weeks

Homemade pistachio gelato is best within 2 weeks. It remains edible longer, but the texture gradually becomes icier in a standard home freezer.

To preserve the smoothest texture, store the gelato in an airtight container. You can press parchment paper or plastic wrap directly against the surface before closing the lid. This helps reduce ice crystals.

Let the gelato soften before scooping rather than microwaving it. A gentle rest at room temperature gives you a creamier texture.

Serve pistachio gelato slightly softened

Take pistachio gelato out of the freezer 10 to 20 minutes before serving so it can soften to the ideal gelato texture and allow you to get that perfect scoop.

Gelato is meant to be served slightly warmer than ice cream. When it’s too hard, the flavor is muted, and the texture is less creamy. Once it softens slightly, the pistachio flavor becomes more fragrant, and the texture turns silky.

For a Sicilian-inspired treat, serve pistachio gelato in a soft brioche bun. You can also scoop it into bowls and finish it with chopped pistachios, a drizzle of melted dark chocolate, or a few flakes of sea salt.

Make the most of your homemade pistachio paste

Your reward for making pistachio paste from scratch is a truly luxurious and versatile ingredient! Its intense, pure pistachio flavor is incredible in this gelato, but don’t let that be the end of its potential. Once you taste how much better homemade is compared to most store-bought options, you’ll be looking for ways to use it.

Think outside the ice cream machine. Fold homemade pistachio paste into light-as-air semifreddo, swirl spoonfuls into brownie or blondie batter before baking, whisk it into pastry cream for eclairs or fruit tarts, fold it gently into freshly whipped cream for a quick mousse, add nutty depth to financiers or other small cakes, or even enrich a batch of buttercream frosting.

Raspberry Pistachio Semifreddo, made with homemade pistachio paste.

Got leftover paste? Lucky you! Store it in an airtight container in the refrigerator, where it should keep well for about 2 weeks. For longer storage, you can freeze pistachio paste–consider freezing it in small, usable portions (a silicon ice cube tray works great for this!) for several months.

Pistachio Gelato FAQ

What is pistachio gelato made of?

Pistachio gelato is usually made with milk, sugar, pistachio paste, and a thickener such as egg yolks or cornstarch. This recipe uses homemade pistachio paste for a deep, natural pistachio flavor.

Is pistachio gelato the same as pistachio ice cream?

Not exactly. Gelato usually contains more milk and less cream than ice cream, and it is churned with less air, resulting in a denser texture. Gelato is also served slightly warmer than ice cream, so the flavor comes through more clearly.

For a deeper look at the difference, see my full guide to How to Make Gelato.

Can I make pistachio gelato without eggs?

Yes. My Sicilian-style gelato base, which I use in the recipe below, is thickened mainly with cornstarch and includes just one optional egg yolk for extra richness and a slightly smoother texture.

I do recommend using the egg yolk for this pistachio gelato, as shown in the video, because it improves the texture without turning the base into a full custard. But if you want to make egg-free pistachio gelato, simply skip the optional egg yolk in the Sicilian-style base and substitute additional cornstarch. You’ll find specific instructions to do this in my base recipe. The cornstarch will still thicken the base, and the pistachio flavor will remain clean and clear.

Can I use store-bought pistachio paste?

Yes, but use pure pistachio paste, not sweet pistachio cream.

For one batch of Sicilian-style gelato base, start with 1/4 cup (50 g) of pure pistachio paste. Taste the base before churning, then add a little more if needed. Depending on the strength of the paste, you can add up to 2 additional tablespoons (25 g).

This is much less than the amount of homemade pistachio paste used in this recipe because commercial pistachio paste is usually much more concentrated. My homemade version is blended with part of the gelato base to help the pistachios grind smoothly and incorporate evenly, adding volume as well as flavor. Pure store-bought pistachio paste is denser, richer, and more intense, so a smaller amount goes a long way.

What’s the difference between pistachio paste and pistachio cream?

Pistachio paste is usually concentrated and made mostly or entirely from pistachios. Pistachio cream is sweet and can contain sugar, milk powder, oils, or other ingredients.

For pistachio gelato, pure pistachio paste gives the cleanest flavor. Pistachio cream can work, but it will produce a sweeter, less intensely nutty gelato.

Should I use raw or roasted pistachios?

Raw, unsalted pistachios are best for the freshest flavor and greenest color. Roasted unsalted pistachios can work, but the gelato will be darker and the flavor will be toastier.

Avoid salted pistachios, which can make the gelato taste unbalanced.

Why isn’t my pistachio gelato bright green?

Real pistachio gelato is not usually bright green. Natural pistachio color ranges from pale green to beige-green or khaki, depending on the pistachios, whether they were peeled, and whether they were raw or roasted.

Bright green pistachio gelato usually contains food coloring, and my recipe isn’t going for that.

Why doesn’t my pistachio gelato taste strongly of pistachio?

Pistachio flavor is naturally soft and delicate. A good pistachio gelato should taste creamy, nutty, and elegant—not aggressively pistachio-flavored in an artificial way.

The quality of the pistachios you use matters. Use fresh, flavorful pistachios that taste great eaten raw, choose my Sicilian-style gelato base for a cleaner flavor, and taste the cold base before churning.

If the flavor still seems mild, add a tiny amount of pistachio extract. Add only a few drops at a time, then taste again.

Do I need an ice cream maker to make pistachio gelato?

For the best texture, yes. An ice cream maker freezes the base while churning it, which creates the dense, smooth texture associated with gelato.

No-churn versions can be tasty frozen desserts, but they won’t have the same texture as churned gelato.

How long does homemade pistachio gelato keep?

Homemade pistachio gelato is best within 2 weeks. It can be kept longer, but the texture will gradually become harder and icier in a home freezer.

For best results, store it in an airtight container with parchment paper or plastic wrap pressed directly against the surface.

Additional Resource: A Guide to Making Italian Ice Cream at Home

If you’ve never made gelato before, don’t miss my detailed guide to making Italian ice cream at home. The guide contains ALL the information and tips I’ve gathered through 20 years of gelato-making. You’ll learn what sets gelato apart from American-style ice cream, the difference between a classic gelato base and a Sicilian-style gelato base, why you do need an ice cream maker to make the best Italian ice cream, and get access all of my colorful gelato recipes in a single spot. Happy churning!

Watch My Video Masterclass

Want to dive deeper into homemade gelato before you start? My Gelato Video Masterclass walks you through the essential techniques behind every great batch, from choosing the right base to churning, freezing, and serving gelato at its creamiest. Watch it first to better understand the method, then use the recipe below to make this pistachio version with confidence.

More Gelato Recipes

Once you’ve made pistachio gelato from scratch, try another homemade gelato recipe. All my gelato recipes use the same core techniques, so each batch helps you get more comfortable with texture, churning, and serving.

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Pistachio Gelato Recipe

This homemade pistachio gelato is creamy, silky, and packed with real pistachio flavor. Made with a smooth homemade pistachio paste and a Sicilian-style gelato base, it’s a dreamy Italian frozen dessert that’s absolutely worth making from scratch.

Course Dessert, desserts

Cuisine Italian

Keyword Gelato, How-To, Ice Cream, Ice Cream Maker, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Pistachio, Pistachio Cream, Pistachio Paste, Pistachios

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Churning/Freezing Time 4 hours hours 30 minutes minutes

Servings 1.5 quarts (6 cups/1.5 L)

Author Marie Asselin

Ingredients

For the Gelato Base

• 1 batch Sicilian-Style Gelato Base (recommended), or Classic Gelato Base

For the Pistachio Paste

• 1 ½ cups raw shelled unsalted pistachio nuts
• ½ cup granulated sugar

US Customary - Metric

Instructions

• For the gelato base: Make the gelato base of your choice, then strain it into a bowl or airtight container.
• Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
• To speed up the cooling process, you can chill the gelato base over an ice bath. Fill a large bowl with ice and cold water, then set the bowl of warm gelato base inside it, making sure no water gets into the base. Stir occasionally until the base is thoroughly chilled. For best results, refrigerate until very cold before churning.
• To make the pistachio paste: Bring a small saucepan of water to a boil. Add the shelled pistachio nuts and simmer for two minutes. This blanches the nuts and makes them easier to peel and grind later on.
• Drain the pistachios, then rinse them under cold water to cool completely.

  Dry the nuts with paper towels. If the nuts still have their skins on, I strongly recommend peeling them for the best texture and color.

  To peel a pistachio, simply pinch it between your fingers: the skin should come right off. This step takes a bit of work, but it’s worth it.
• Put the blanched and peeled nuts in the bowl of a high-speed blender or food processor, then add the sugar. Pulse until the nuts are finely ground, stopping from time to time to scrape down the sides of the container or bowl.
• Add 1 cup (250 ml) of the cold gelato base and process until the mixture is as smooth and creamy as your appliance will make it. Some tiny pistachio bits will remain, and that’s ok.
• To make the pistachio gelato: Whisk the pistachio paste into the remaining cold gelato base. For the smoothest texture, blend the full mixture once more with a high-speed blender or a stick blender.
• Pour the mixture into the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is frozen but still soft and creamy.
• STORAGE: Transfer the pistachio gelato to an airtight container and freeze until firm, about two hours.

  Pistachio gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming, especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer, and the texture won’t be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Always take pistachio gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.

Video

Notes

If using pure store-bought pistachio paste, start with 1/4 cup (50 g) paste for one batch of Sicilian-style gelato base. Taste the chilled base before churning and add up to 2 additional tablespoons (25 g) if you want a stronger pistachio flavor.

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The post Pistachio Gelato (with Homemade Pistachio Paste) appeared first on Food Nouveau.

Homemade Gelato is one of the most rewarding frozen desserts to make from scratch: silky, colorful, intensely flavored, and endlessly customizable. Unlike traditional ice cream, gelato is usually churned with less air, which gives it the dense, smooth texture associated with gelato shops in Italy. Once you understand the basic method, you can turn a simple gelato base into classic Italian flavors, bright fruit gelatos, dairy-free favorites, or something a little more unexpected.

This collection brings all my homemade gelato recipes together so you can choose your next flavor based on your mood, the season, or the ingredients you have on hand. Start with my detailed gelato tutorial if this is your first batch, or jump straight to a flavor if your ice cream maker is already chilled and waiting.

Below, you’ll find a quick chooser to help you decide where to start, followed by recipes organized by category: beginner-friendly gelato bases, rich and classic flavors, fruit-forward favorites, vegan and dairy-free options, and a bonus Italian dessert that turns homemade gelato into something dinner-party worthy in minutes.

Need a little extra help? If you need a little extra help or you’re somebody who learns better through video, try my Gelato Video Masterclass. You can watch me go through the whole process and replay it as many times as you need!

Quick Chooser: Which Homemade Gelato Should You Make First?

• New to gelato? Start with my detailed guide to classic gelato to learn the basics before choosing your first flavor.
• Want the easiest homemade gelato recipe to adapt? Sicilian-style gelato is smooth, versatile, and especially useful for fruit flavors.
• Need a dairy-free option? Vegan gelato is the place to start, with tips for choosing the best plant-based base.
• Looking for the classic crowd-pleaser? Dark chocolate gelato is rich, smooth, and impossible to ignore.
• Craving something refined and not too sweet? Salted caramel gelato brings deep caramel flavor with just enough salt for balance.
• Want a true Italian favorite? Pistachio gelato is delicate, nutty, and beautifully creamy when made with good pistachios.
• Making gelato for summer? Peach, cherry, blueberry, raspberry, rhubarb, and lemon gelato are all bright, refreshing choices.
• Want something unexpected? Sweet corn gelato and almond orange gelato both bring a playful twist to the freezer.
• Serving guests? Make gelato ahead, then turn it into affogato at the last minute with hot espresso.

Each description below links to the full recipe, where you’ll find the exact ingredient amounts, churning instructions, storage tips, and flavor-specific notes.

Start Here: Homemade Gelato Bases and Guides

These beginner-friendly homemade gelato recipes and guides will help you choose the right base recipe—whether you want a custard-style gelato, a Sicilian gelato thickened with cornstarch, or a vegan option.

1. Classic Gelato: A Detailed, Step-by-Step Recipe

If you’ve never made gelato at home, this classic gelato guide is the best place to begin. It walks you through the base method, including how to make the milk and cream mixture, when to whisk, and how to churn smooth, creamy homemade gelato in your own kitchen. Think of it as the starting point before you branch out into chocolate, coffee, pistachio, fruit, or any flavor you’re dreaming about.

2. Sicilian-Style Gelato

Sicilian-style gelato is a wonderfully versatile base, especially when you want a smooth texture without relying heavily on egg yolks. The mixture comes together in a saucepan, using cornstarch for body, which keeps the finished gelato creamy while allowing delicate flavors—especially fruit—to shine. This is a great recipe to bookmark if you love experimenting with seasonal gelato flavors.

3. Vegan Gelato

This vegan gelato guide is all about making a creamy, plant-based frozen dessert without sacrificing the silky texture that makes gelato so special. It walks you through dairy-free base options and helps you understand which ingredients work best for the flavor you want to create. Start here for a vegan or dairy-free gelato recipe that still scoops beautifully!

Rich and Classic Homemade Gelato Flavors

These classic homemade gelato flavors lean creamy, chocolatey, nutty, coffee-scented, or caramel-rich—perfect when you want polished frozen treats with a familiar taste profile.

4. Dark Chocolate Gelato

Dark chocolate gelato is the recipe to make when you want a deeply chocolatey frozen dessert with a smooth, dense texture. Cocoa and dark chocolate bring intensity, while the gelato base keeps every spoonful creamy rather than heavy. It’s a classic homemade gelato flavor for serious chocolate lovers.

5. Milk Chocolate Hazelnut Gelato

Milk chocolate hazelnut gelato brings together two flavors that were clearly meant to share a spoon. It’s creamy, nutty, and softly chocolatey, with that unmistakable gianduja-inspired charm. Serve it on its own or with crisp cookies for a simple dessert that still feels special.

6. Salted Caramel Gelato

Salted caramel gelato deserves a spot near the top of this collection because it brings a completely different mood: deep, toasty, sweet-savory, and beautifully balanced. The flavor comes from real dark caramel, which gives the gelato more depth than a shortcut caramel sauce would. It’s a polished make-ahead frozen dessert for dinner parties, but also the sort of thing you’ll want to keep in the freezer for yourself.

7. Maple Gelato

Maple gelato is warm, aromatic, and deeply comforting, even though it’s served frozen. The maple flavor gives the gelato a mellow sweetness that pairs beautifully with toasted nuts, butter cookies, or a simple drizzle of extra maple syrup. It’s a lovely choice when you want a homemade gelato flavor that works year-round.

8. Coffee Gelato

Coffee gelato is smooth, aromatic, and ideal for anyone who believes coffee should absolutely count as dessert. It has the rich flavor of freshly brewed coffee, wrapped in a creamy gelato base, making it satisfying without becoming too heavy. Serve it after dinner, turn it into affogato, or pair it with chocolate for a very easy win.

9. Pistachio Gelato

Pistachio gelato is one of the most beloved Italian gelato flavors, and making it at home lets the natural nuttiness of pistachios come through beautifully. The flavor is soft and delicate rather than loud, which is exactly part of its charm. Use good pistachios or pistachio paste, and you’ll get a creamy homemade gelato that feels quietly luxurious.

VIDEO: GELATO MASTERCLASS

Never made gelato before? Curious about what makes Italian ice cream so different from American-style ice cream? Check out my colorful video masterclass! In it, you’ll discover how to make a versatile gelato base you can turn into various flavors, along with all my secrets and tips for churning and serving outstanding gelato. I even show how to make the creamiest dairy-free, vegan gelato!

In short, it’s a comprehensive, colorful class that will quickly turn you into a gelato master. Watch Now!

Bright Fruit Gelato Recipes for Summer and Beyond

These fruit gelato recipes celebrate citrus, berries, stone fruit, and tropical flavors, with options that use fresh or frozen fruit depending on the season.

10. Lemon Gelato

Lemon gelato is bright, refreshing, and especially lovely when you want a creamy frozen dessert with a clean citrus edge. The lemon curd ripple adds extra zing and makes each scoop more interesting. It’s a beautiful choice after a rich meal or anytime you want something sunny from the freezer.

11. Rhubarb Gelato

Rhubarb gelato turns one of spring’s brightest ingredients into a blush-pink frozen dessert with a tangy, refreshing finish. The silky gelato base softens rhubarb’s sharpness without hiding it. This is a lovely homemade gelato recipe for that short rhubarb window when you want to make the season last.

12. Raspberry Gelato with Rose Water

Raspberry gelato with rose water is vivid, silky, and a little romantic. Fresh or frozen raspberries give it bold color and bright berry flavor, while a hint of rose water adds a delicate floral note. It’s an elegant fruit gelato recipe that works beautifully for summer gatherings or special dinners.

13. Cherry Gelato

Cherry gelato is juicy, colorful, and made for peak summer dessert moments. Swirls and cherry pieces add extra texture and make the gelato more exciting than a simple fruit purée base. This is the recipe to make when cherries are at their best, and you want every scoop to show them off!

14. Blueberry Gelato

Blueberry gelato brings gorgeous color and concentrated berry flavor to the freezer. It’s smooth, creamy, and flexible because you can make it with fresh or frozen blueberries. This is a practical fruit gelato recipe to keep in mind when you want something vibrant without waiting for peak blueberry season.

15. White Chocolate, Basil, and Strawberry Gelato

White chocolate, basil, and strawberry gelato is playful, fragrant, and beautifully layered. The strawberries bring brightness, the white chocolate adds creaminess, and basil gives the whole dessert a fresh herbal lift. It’s a memorable homemade gelato flavor for readers who want something more distinctive than plain strawberry.

16. Fresh Peach Gelato

Fresh peach gelato captures the lush sweetness of ripe summer peaches in a creamy frozen dessert. Peach purée is mixed into the base and rippled through the gelato, giving each scoop a double hit of stone fruit flavor. Make it when peaches are fragrant, juicy, and truly worth celebrating.

Vegan, Dairy-Free, and Innovative Homemade Gelato Flavors

These innovative flavors and dairy-free gelato options are perfect when you want something colorful, creative, or conversation-starting.

17. Passion Fruit Mango Gelato (Vegan)

Passion fruit mango gelato is bright, tropical, and naturally dairy-free, with a sunny color that instantly announces dessert. Mango brings body and sweetness, while passion fruit adds a tangy edge that keeps the flavor lively. It’s a vegan gelato recipe that doesn’t feel like a compromise.

18. Sweet Corn Gelato

Sweet corn gelato is the wildcard in the collection, and that’s exactly why it’s fun. Corn’s natural sweetness works surprisingly well in a creamy frozen dessert, while its gentle savory side makes the flavor more intriguing. Serve it when you want a homemade gelato that gets people talking—in the best possible way!

19. Almond and Orange Gelato

Almond and orange gelato brings together toasted nuttiness and bright citrus in a flavor combination that’s both comforting and fresh. The almond gives the gelato depth, while the orange keeps it lively and fragrant. It’s an excellent choice when you want something a little different but still easy to love.

Bonus Italian Dessert: Serve Homemade Gelato as Affogato

How to Make an Affogato

Affogato is the fastest way to turn homemade gelato into a polished Italian dessert. Add a scoop or two of gelato to a glass or small bowl, pour hot espresso over the top, and serve immediately. It’s simple, dramatic, and especially good with vanilla, coffee, chocolate, hazelnut, maple, or salted caramel gelato.

Homemade Gelato FAQ

What is the best homemade gelato recipe to start with?

If this is your first batch, start with the classic gelato guide or the Sicilian-style gelato base. Once you understand the base method, it becomes much easier to choose a flavor and adapt the recipe with confidence.

Do I need an ice cream maker to make homemade gelato?

For the best dense, silky texture, yes, an ice cream maker is strongly recommended. Proper churning incorporates less air than many traditional ice cream recipes, which helps homemade gelato taste smooth, rich, and intensely flavored. You can freeze a base without churning, but the result won’t have the same texture.

Which homemade gelato recipes are best for summer?

Fruit gelato recipes are especially refreshing in summer. Peach, cherry, blueberry, raspberry, rhubarb, lemon, and passion fruit mango gelato all make the most of bright seasonal flavors.

Can homemade gelato be made ahead?

Yes. Gelato is a great make-ahead dessert because it needs time to chill, churn, and firm up before serving. For the creamiest texture, enjoy homemade gelato within about two weeks.

Is homemade gelato made with whole milk or heavy cream?

Most traditional homemade gelato recipes use more whole milk than heavy cream, which helps create a dense, silky texture without making the gelato feel too rich. Some flavors use a custard base, while others use Sicilian-style gelato or dairy-free alternatives.

Are there dairy-free or vegan gelato recipes in this collection?

Yes. Start with my vegan gelato guide, then try passion fruit mango gelato for a bright, dairy-free fruit option. Some recipes also include dairy-free adaptation notes.

Is gelato gluten-free?

Most gelato flavors are naturally gluten-free, but always check the individual recipe and any add-ins, toppings, cookies, cones, or store-bought ingredients you plan to use.

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