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The best pizza topping combo

Pics here: http://fledglinggardener.blogspot.com...

I just couldn't keep this information to myself any longer! If you like cauliflower and trying unique toppings on your homemade pizza, give my recipe a whirl. My family and I are crazy about this particular combination of cauliflower, cheese and garlic. I know, it sounds crazy simple but it is really delicious. Please give this a try and let me know what you guys think.

Oh, and the recipe for my pizza dough is in the post above the linked post. Enjoy!

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  1. Looks yummy to me and the dough looks awesome too!

    1 Reply
    1. re: salsailsa

      Thanks! It is a really good dough, I heartily recommend the recipe.

    2. Oooo....interesting! I clicked on this b/c I thought you were asking what our fav combo was....OK, OK, i'll tell you...fresh clams, fresh garlic, bacon & parmeggiano. OK now I said it!!

      1 Reply
      1. re: Phurstluv

        Sorry, I didn't intend on the confusing message! But, eh, why not start another fave topping thread. Yours sounds really good, I love clams and baconnn...

      2. Oh that sounds fabulous. I am going to make that tomorrow night. Will post back. Thank you.

        1 Reply
        1. re: janehathaway

          Can't wait to hear how it goes, make sure you make the garlic salt paste. It kinda works with just garlic but the paste is so much better.

        2. Your pizza crust looks just beautiful. What's the texture like? Crispy?

          Do you think it's important to use bread flour?

          3 Replies
          1. re: karykat

            Thank you, karykat! Yes, the outside is crispy and the inside just slightly chewy. Very light, not doughy at all. I've read that other people who add olive oil to their dough don't get crunchy crusts, but that has never been an issue for me. And I don't think it makes much difference if you put o.o on the outside of the dough either. If you look at the picture of the cauliflower pizza and the margherita at the end of the post, the only difference is that the first had some o.o rubbed on the crust and the second did not. The margherita looks duller but there was equal crunch on both pizzas.

            And I do think it is important to use the bread flour. I mixed in a little AP flour but I probably wouldn't go more than 40 percent AP in the total recipe. Mind, the bread flour is what makes it chewier so if you like a chewy pizza, go all bread flour. If you like a more tender pizza, you can go with a lot more AP. I guess I like it somewhere in the middle...

            1. re: baloney

              Thanks much. I am striving for a za that's more crispy than chewy. I imagine the gluten makes it chewy? So that tells me to use less bread flour and more AP?

              By good fortune, today's LA Times food section focuses on pizzas and has an article on toppings. Here it is:

              http://www.latimes.com/features/food/...

              No cauliflower though!

              1. re: karykat

                I totally forgot today was Wednesday! I gotta go get the paper from the garage and read that article. How obtuse of them to leave cauliflower out!

                If you like a crispy on the outside and tender on the inside, I would try 50/50 ratio your first try. Mayhaps then you can adjust depending on how you like it. Also, you could try to leave the oil out, but I think it contributes more in the flavor department than the gluten so it probably wont hurt to leave it in.

          2. AWESOME. I have some homemade pizza dough in the freezer that I need to use and I LOVE cauliflower - its a staple on my Sunday Farmer's Market outing.

            My other favorite veggie toppings are sun-dried tomatoes, spinach, muchroom, and olive (all together) mmmmmmmmm. But I love the elegant simplicity of yours.