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Boboli throw together pizza ideas

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I groggily walked by a pizza place on my way to the grocery store and after taking in the aromas I quickly nixed my plans for making soup in favor of making pizza. I threw together a weird but tasty pizza. I topped it with sauce, a small amount of mozzerella, roasted red bell peppers, pepperoncini and red onion. I put in the oven til the crust got crunchy and then pulled it out and topped it with rare roast beef, raw tomatoes and sprinkled it with blue cheese. Put it back in the oven till the blue cheese got gooey. I had about half of the ingredients on hand so the trip to the store was painless and the assembly was a snap. I'll definitely recreate it when I have homemade dough in the freezer.

Anyone else have quick ideas for topping a boboli or homemade crusts?

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  1. Sprinkle crust with olive oil. Mix ricotta, parmesan cheese, basil, and Italian herbs. Spread on crust. Add spinach, sundried tomatoes, eggplant and mushrooms. Sprinkle with mozzarella, fontina, and romano cheeses.

    1. Good BBQ sauce, shredded cooked chicken, green onions, sauteed mushrooms and peppers.

      Canned, diced tomatoes, fresh mozz, chopped black olives, maybe some sauteed spinach

      1. Pesto, frozen artichokes, feta cheese, parm. cheese is a standard in my house. I've also added any or all of the following: sun-dried tomatoes, caramelized onions and olives (when I'm not eating it).

        1. If In a hurry, or don't want to stock up on much of one ingredient, I usually go to a good salad bar & pick a variety of toppings. Really anything works. Also, I use leftover chicken, love BBQ, but any flavor works. Shrimp with a white garlic sauce is great too.

          for great ideas- check out the california pizza kitchen menu- then do it better yourself!

          1. I love this one--a little olive oil brushed on edges of crust, mix pesto and roasted red pepper spread and spread on crust, add shredded roasted chicken,fresh mushrooms,onions, and smoked gouda cheese. I really enjoy coming up with my own combos of cheeses,vegies and sometimes meats that I have on hand. I second the california pizza kitchen menu-you'll get some great ideas.

            1. There's a pizza place in Melbourne, Fla., called Pizza Gallery, that makes dozens and dozens of different pizzas, each named for an artist. It's kinda pretentious, but it's good for ideas. Here's their PDF menu: http://www.pizzagalleryandgrill.com/P.... Pizzas start on page 6.

              One I always used to like was the Degas (Creamy Parmesan sauce, sweet onions, fresh mushrooms, broccoli, zucchini and chopped garlic, topped with mozzarella and Parmesan cheese). Though it was the "disaster pizza" served in the newsroom where I worked on Sept. 11, so I kinda have bad associations with it now.

              Or here's one they call the Dali "Da Kine": Start with a layer of black beans and rice, top with grilled Mahi-Mahi, tomatoes and pineapple. We recommend teriyaki or salsa with this surreal creation.

              1. Spread Stonewall Kitchen's onion/ garlic jam, add goat cheese & cooked bacon. It works well as an appitizer, too.

                1. Due to lactose intolerance I recently started experimenting with aged cheeses on pizza instead of mozzarella, and it requires a different frame of mind but I love it! Yeah parmiggiano is obvious, but I'm talking sharp cheddar, dry jack, aged gouda, manchego. You have to get away from the pizza=melty cheese mindset and think of it as pizza=yumminess on a flatbread. I prefer veggies instead of meat toppings so my pizzas end up looking more like a warm 'Cal-Cuisine' salad than your traditional greasy meat & cheese pie.

                  1. I usually use whatever's in the fridge/pantry, which can give interesting results. Some past combos:

                    Tzatziki with sliced tomato and marinated onions
                    Green tomato chutney with goat cheese and arugula
                    Spicy tomato sauce with crumbled falafel, roasted eggplant and hard-boiled egg
                    Spinach paneer with sautéed onions and raisins
                    Walnut pesto with bleu cheese and roasted fennel
                    Tahini sauce, roasted carrots and parsnips, harissa

                    I don't always have cheese on hand, which is why many of these don't have any.