You're Making Pizza-What's on it?
Our house pizza is grilled, with caramelized balsamic onions, black olives, rosemary, fresh mozzarella, and prosciutto. The prosciutto gets a little of the grill before it goes on the pizza. No tomato sauce, just a drizzle of olive oil.
How do you make pizza?
I've done two recently.
A spinach and feta pizza that was just Olive Oil, Garlic, Baby Spinach, and Feta Cheese. The second was a bbq chicken pizza, some would argue not really pizza, but it had grilled chicken, caramelized onions, roasted red peppers, and monterey jack cheese atop a thin layer of our fave bbq sauce.
OK, I've never made this, but the horror of it all has me curious. I was looking around for Polish recipes and came across sauerkraut pizza.
Sausage, onion, mozzarella, pizza sauce, tomatoes, sauerkraut, Parmesan cheese ... with a picture too.
pizza sauce, sauerkraut, kielbasa, onion, bell pepper, black olives, Mozzarella
One place had these toppings: garlic cheddar mashed potatoes, kielbasa, roasted red onions, sauerkraut, Cojack, black pepper and mustard,
This is sort of similar and says adding chopped cabbage is optional
The only one that didn't horrify me, but kind of calls out is this recipe ... mainly because of the caraway seeds ... and NO tomato sauce ... I mean sauerkraut and tomato sauce ... yikes.
onions, bacon, sauerkraut, caraway seed, mushrooms, Swiss cheese, kielbasa, parsley
You know, there is actually a REAL Polish pizza called zapiekanki. Who knew?
It is a baguette with pizza toppings ... sort of ... it involves catsup (keczup) and/or garlic sauce with those mushrooms and cheese.
Since I'm not really a big pizza fan, it takes something kind of "different" to get me interested in making pizza. We do have a few standby's though that I love:
- Kimchi pizza (saute kimchi briefly, add a tiny bit of gochujang and malt syrup (mulyeot). )
- Arugula tossed in a little bit of balsamic dressing, with grated parmesan and pine nuts (anchovies optional) (Don't know if this counts as pizza, it's just toppings on a baked crust)
- The grape & gorgonzola pizza on epicurious is nice (Gourmet 9/06)
- Indian pizza: curry yogurt sauce, green onions, cheese (inspired by Zante's in SF: "Best Place To Order Food If One of Your Friends Wants Indian Food and Another Wants Pizza")
My most recent pizzas had the following ingredients (although I believe that "less is more", I don't follow my own belief;-)
Both pizzas had a homemade, fresh tomato and mushroom sauce.
The first pizza was a Puttanesca, with green stuffed olives, Kalamata olives, sweet and hot fresh peppers (I used chiles güeros for the hot), and anchovies. The cheeses were mozz, shredded smoked provolone, and a little Parmesan.
Pizza 2 was the same sauce, but laced with a freshly made chimichurri sauce, topped with precooked sliced Chorizo Argentino, and peppers. Same cheeses. They both were good, but I enjoyed the Puttanesca more.
On a previous occasion, I made pizzas with charcoal grilled, fresh, marinaded vegs such as eggplant slices, zucchini, sweet colored peppers and mushrooms.That is a keeper.
I also made a pizza topped with parboiled, sliced potatoes, olive oil, fresh rosemary and garlic: no tomato sauce, but, yes, cheese. Luscious!
The jfood pizza toppings:
- ALWAYS have sauce and mozzy and romano cheese
then the choices will include:
- red peppers
- diced tomato
Pretty Old School I know.
WRT prosciutto, i do not like the changes that occur to the meat when cooked. I like it fresh off the slicer. I think the texture change ruins the meat.
I bake a thin crust pizza with an oven stone and usually top it with olive oil, caramelized or sauteed onions, peppers, mushrooms, cerignola or nicoise olives, and mozzarella. When it comes out, I sprinkle with fresh chopped herbs, usually basil in summer or oregano and thyme year round. In summertime, thinly sliced squash is also good with cherry tomatoes, halved. That gets lots of parmigiano, too, when it comes out of the oven.
I'm also fond of deep dish pizza with added chicken or turkey sausage pressed flat so it will cook quickly, but it's more trouble and I make it less often. That I bake in olive oil in a pan on the stone.
always olive oil, then:
Heirloom tomatoes and buffalo mozzarella
roasted garlic, smokey grilled eggplant, sun dried tomatoes, pancetta, goat cheese or a cobination of some or all.
Red onions, spinach, garlic, carmelized onions and roquefort
ham and gorgonzola with red onion.
braised greens, garlic and a fried egg
Bulgogi and kim chee (it works!)
olives, garlic mushrooms and feta
carne asada, queso, cilantro, garlic, onion and tomatoes
shrimp, garlic and goat cheese
garlic and rosemary with roasted red potatoes and peppers
No olive oil and:
strawberries, white chocolate and sweet ricotta
white chocolate, milk chocolate drizzled over mized in season berries
canned peaches (drained) cinnamon, brown sugar and more sweet cheese.
Tomato sauce, spinach, carmelized onions, pepperoni or salami, mushrooms on one side (for me!), mozzarella, romano
caesar dressing, chicken, mozzarella and/or parmesan, topped with caesar salad just before serving
light touch of ranch dressing, chicken, bacon, fresh tomatoes, and cheese of one's choice