Vegetarian pizza topping combinations?
My DH and I make pizza from scratch every Friday as our way of winding down from the week. But its lent and I'm running out of interesting pizza ideas. Have any ideas you can throw my way? We like every veggie on the planet :) My husband is currently obsessed with fennel. Any good fruit, cheese and veggie combos you like? :) Thanks!!!!!
while you'll have to slog through carnivorous suggestions as well, i'm sure you can find some inspiration in these threads:
The question is a tad open-ended - what combinations have you exhausted? Pizza from scratch is a traditional Friday night meal here as well and I'm vegetarian - I just don't know where to go here except brain tsumami . . . and I'm not sure how you define the term vegetarian.
here are a few you might not have thought of...
*Caramelized onions, pinch of thyme and black olives (preferably oil cured).
*potatoes, rosemary, olive oil, sea salt
*assorted mushrooms (I like to use a combination of sliced fresh mushrooms and jarred Italian mushrooms marinated in oil and herbs)
paper thin slices of zuchinni, mushrooms, onions, black olives (the canned kind), mozarella (classic, but the zuchinni adds something).
add slices of roasted eggplant to any other veg combo, and it will be super tasty
also spinach is great on pizza, with feta and tomatoes, greek style, or sauteed with lemon juice, cumin, coriander and pine nuts for a Lebanese twist.
Instead of tomato sauce, try using pesto as a base, or pesto mixed with mayonnaise
or Make a sundried tomato pesto with garlic, reconstituted sundried tomatoes, water and fresh basil leaves.
I've also heard of hummus on pizza, but I've never tried it.
Also, for extra protein, paper thin slices of plain x-tra firm tofu, above the sauce, but under the cheese, adds a nice texture, and virtually no change in taste...
I love arugula, mushrooms, roasted red peppers, fennel with pesto.
Mozz, good spinach, artichokes with roasted butternut squash and a fontina cheese.
You did mention cheese.
I also love thin sliced apples and pears, walnuts, brie cheese with some carmelized onions and a some drizzled honey.
Figs, onions, gruyere with rosemary
I've done a veggie sausage, peppers onions traditional but always good.
I love the greek, olives, sundried, spinach, etc.
I love walnuts, arugula, a good soft melteting cheese, some fresh herbs like rosemary and basil, thin sliced heirloom tomatoes and roasted thin sliced onions. I love this. If you eat all cheese blue cheese or gorgonzola is great with this.
My favorite is just fennel, roasted, and roasted tomatoes, heirlooms with fresh mozz and basil.
Fennel is great with pears and apples too. all roasted with a good sweet cheese, brie. I like a simple apple butter for a base (not sure on the veggie aspect of that) but it is a sweet savory base. You could add some meat (your version) with some onions and make quite a good version.
Not sure if these work, but have made these for friends of mine who are veggie.
Squash butternuts or acorn is great with other squash, onions, mushrooms and spinach or arugula and herbs. Squash is also good with nuts and fresh fruit and cheese, also mushrooms. Tomatoes, squash and herbs, hudreds of applications. Fresh slices of onion, heirlooms and squash (pre roasted) is great) squash, roasted red peppers, some spicy blue with and thin grilled onions are amazing Squash, zuchinni and summer squash some thin slices along with thin slices of fennel and mushrooms. Some fresh parm, and a spicy pesto. A little pecerino romano on top and bake.
Any ways, want any thing specific, just let me know.
i like to keep my pizzas to about two or three different toppings. One I love to eat/make blanched thin asparagus and red onions on top of a nice smoky cheese (usually combined with fontina). For non vegetarians I make it with thinly sliced good quality ham. My other favorite is a mushroom pizza recipe I got from Food and Wine years ago. It's basically a good pizza sauce, topped with a mixture of fontina and mozzarella, topped with your favorite mushrooms sliced. Then 3 minutes before removing it from the oven sprinkle the top with fresh thyme and parmesan. I've long since lost the recipe and pretty much do it all to taste.
Whenever I try to be creative, but organized, in my pizza toppings I always revert to using toppings that are the same (or similar) geometric shape.
So, for example.
Corn, peas, diced carrots, diced tomatoes
Leeks, onions, jicama, cabbage ... all sliced
Sliced zucchini, squash, sweet potatoes or yams
String beans, bean sprouts, pea shoots