Pizza Topping Ideas for Home? [moved from General Topics]
I have exhausted virtually all pizza topping ideas that I can think of at home with all wacky combos, etc.. and am more than open to new ones.
Does anyone have anything that they would recommend that is different and something that others would probably not think of? Thanks.
Jack or Pepperjack cheese
Olive oil on the crust
Very thinly sliced zucchini (I use a vegetable peeler, but a mandolin also works)
Very thinly sliced and seeded lemon
Olive oil for the crust
Thinly sliced new potatoes
Thinly sliced cured sausage--apple is good
My favorite right now:
Slow roasted tomatoes (Combine 1 tsp each confectioner's sugar, freshly ground pepper and kosher salt: Sprinkle over tomatoes, sliced 1/4" thick. Bake 250 x1 hr.
Onion butter: Slice onions (vidalias are nice), and slowly fry in olive oil, preferably in a cast iron pan. Add a pinch of salt and sugar to enhance the flavor
Grated pecorino romano
Spread the onions on the dough first, layer the tomatoes, then top with romano.....
Here's another, I'm sure EatNopal will agree with me:
Nopal and Chorizo Pizzetta (small pizza)
One pizzetta with Thin crust, neopolitan style. brush on olive oil, bake until almost ready, take out, allow to cool
spread a layer of goat cheese (the warmth of the crust allows easy spreading)
light topping of Nopal strips (if you use the one in the jar, can, make sure excess moisture is squeezed out),
Light topping of Crumbled, previously cooked chorizo.
Put back in oven, allow crust to finish.
pizza crust (on the thin side), allow it to mostly cook, bring out. Let it cool a bit then assemble in the following order:
Drizzle white truffle oil
Generous layer of shredded mozzarella cheese
one sliced red tomato (remove some seeds if too seedy), distributed evenly
about 16 slices previously cripsed pancetta, distributed evenly
Genrous sprinkling of capers over the entire assembly.
Put back in hot oven, allow cheese to melt/get bubbly.
I'm a sucker for the classics: pineapple or mushroom. But how about this for a fresh idea?:
Chickpea pesto with goat cheese and tomatoes...I had those three items on a piece of bread for a snack but the more I think about it, they'd make a GREAT pizza!! Mmm... Let me know if you try it out.
My bf calls this "the good pizza" and it started as leftovers.
Grilled chicken breast (preferably that's been marinated in Italian dressing)
WHOLE milk mozzarella & provolone slices
Drizzle of olive oil
This is seriously amazing. I use Trader Joe's focaccia as the crust with about half a can of italian style stewed tomatoes as the sauce. Really really good.
During the warm weather, we cook pizza outside on the grill. The favorite combos at the moment are:
- mozzerella, fontina, grilled pineapple and proscuitto
- fontina, blanched, thinly sliced red potatoes, proscuitto or cooked bacon pieces, chopped garlic, chopped dried or fresh chiles de arbol
- mascarpone, smoked salmon, arugula
Note that each are sauceless.
carmalized red onion, goat cheese.
grilled eggplant, oregano and ricotta cheese
When California Pizza Kitchen first opened in LA - they had a cold pizza- tuna salad made with finely chopped red onion, capers, mayo, bit of mustard.all mixed together. The pizza dough was cooked right out of the oven and the the cold tuna salad was put onto the dough then sprinkled with celantro.. I loved this pizza it was a fun summer lunch.
You can always go the UK way and add tandoori chicken. Though personally, I'm more a fan of using saag paneer as a sauce/topping.
Other good fusion-y options: zaalouk (Moroccan eggplant salad); kimchi; spicy Calabrese bruschetta topping (this one's a family recipe, but I'm sure you can buy it); artichoke spread; satay; Chinese greens in garlic sauce; etc.
Try experimenting with the crust.
As commercial as it may sound a stuffed crust can be great.
One of my favorite home made crusts has 1/3 each bread, WW, and rye flours. NY style thin.
Focaccia can make a great crust. I suggest you keep the toppings very simple.
As for tomato sauce, my favorite is simply just Muir Glen fire roasted tomatos. Drain the juice or it will be too wet.
re: Richard 16
Another experiment - we grilled pizza on the backyard gas grill for the first time last night. We used firebrick for the cooking surface. Worked out great!
One was a red pizza topped with a homemade sauce with fresh herbs, aparagus,
chicken sauteed in garlic and rosemary, and fresh mozzarella. The other was a white pizza with spinach, grated fresago (a local variation of asiago), and sauteed porto mushrooms.
OK I'm single so I buy the Naan bread at my bakers and freeze it then take them out one at a time when I am grilling pizza. They make excellent crusts for a one person pizza.
My fave toppings:
Cottage cheese ( i use this as part of the base layer and it gets all gooey)
other than that all my toppings are kinda run of the mill.
I do sometimes add Rooster Sauce to the Red Tom Base for a kick.
That's all I got....
Top crust with ricotta cheese and roasted garlic, bake until done, and then top that with arugula(or whatever greens you have) tossed with a bit of balsamic. So simple and yet so satisfying. When I have leftover grilled chicken I will put a thin layer of bbq sauce on crust and top with sauteed peppers and onion, grilled chicken, and monterey jack then again bake or grill until done.
We make a pizza with cilantro pesto and marinated shrimp that is awesome! Marinate peeled deveined shrimp in olive oil, salt, pepper and the juice from half a lemon for 10 minutes. Brush crust with pesto made from cilantro and a sprinkle of jack cheese. (Just a little) Top the pizza with marinated shrimp and cook till cheese melts and shrimp just turn pink. So good with a cold glass of Sancerre or a dry Rose.
I don't know if this qualifies as "something that others would probably not think of" but here's what the H and I love: roast some mushrooms (whatever kind you like, chopped, with a little olive oil and black pepper). Spread your dough with grated gruyere cheese, top with the roasted mushrooms, and cook as you would normally. When it comes out cool a bit, then top with fresh arugula that has been tossed with a good amount of fresh squeezed lemon juice, lots of fresh ground black pepper, and some olive oil. The contrast of the rich cheese, earthy mushrooms and the cool, tart lemon and peppery arugula is really amazing.