Interesting pizza combos?
- jeniyo Apr 30, 2009 03:53 PM
I've been making pizza at home and it is fantastic- but i must admit that i have gone uninspired.
besides roasted veggies with goat cheese/feta, green pesto and chicken etc and the standard pepperoni, meatball, salami- what do you put on your pizza?
i heard someone had grapes in their pizza. how does that work? what type of cheese??
I tend to make the "classics" when I do zzas. (pepperoni, shrooms, etc) but the other night we got creative. A little mozz, a(very) little gorgonzola and thinly sliced pears. After the pie came out, a handful of arugula and a drizzle of olive oil. Delicious and different.
a couple ideas:
-caramelized onions, figs, gorgonzola, apples
-ricotta, thyme, taleggio, and wild mushrooms
-the ubiquitous bbq chicken pizza with bbq sauce, chicken, mozzarella, and scallions
i've never made pizza with grapes but here is a link to one from epicurious:
Fig, goat cheese, pancetta or bacon, and a little drizzle of balsamic. Super good. We make this all the time during fig season.
I make an Arugula Bianca which is ricotta, mozza and parmesan on the crust then topped with arugula that's been tossed in a lemon vinaigrette once it's out of the oven. It's pretty awesome, the arugula salad cuts the richness of the cheeses.
Had a pizza party once. 3 couples brought 3 of their favorite pizza toppings and we made a bunch of pizzas; some in the oven, some on the grill. My favorite BY FAR was the grilled pizza w carmelized onions, goat cheese, arugula and toasted pine nuts. Mmmmmmmmmmm!
carmalized onions (loads of them), a moderate amount of blue cheese, just a few olives. When it comes out top with arugala or watercress lightly dressed.
I had 4 leftover thick handmade flour tortillas (from Trader Joe's) so tonight's dinner was 4 thin crust "pizzas" with stuff I found rummaging thru the refrigerator & pantry.
Pesto, goat cheese, olive oil, little parmesan, baked at ~400 for 4-5 minutes, topped with sunny side up egg & drizzled with truffle oil (I overcooked the egg on this one)
Artichoke hearts, sliced mushrooms, ham, parm, olive oil
Olive oil, very thinly sliced shallots, gorgonzola, pecan pieces, a tiny grating of parm
4th one was a redux of the first pizza but this time I didn't overcook the egg (i ran out of ideas & ingredients)
I think pizza #3 would have benefited from caramelized onions but I was hungry & in a hurry...
I like to make purees to form the bottom layer on my pizzas - last week I made a ramp pesto of sorts with roasted garlic, ramps, walnuts & spinach blended into a paste. Spread that on the bottom, added some drained stewed tomatoes, white beans & gouda. Yum!
Have also used bean purees, caponata, olive tapenade, etc. They all provide a nice deep layer of flavor.
I'm mostly a traditionalist when it comes to pizza. In fact, my favorite may be a plain pie, perhaps with pepperoni if it's of good quality. Here are a few pics of one I made some time ago with blanched, thinly sliced, Red Bliss potatoes. Also, mozz and black olives. Very good with some high quality olive oil and a bit of rosemary.
I'll apologize in advance, and as an explanation offer that I'm pregnant, but I'm plotting a cuban: mayo, mustard, chopped dill pickles, ham, pork (probably just ground) and swiss. with a crisp crust of course. (mmm... pickles)
or peas, proscuitto, white sauce and a bit of parm. but I'm afraid the peas will roll away.
or peach and proscuitto with maybe fontina (on the grill, I'm thinking)
or broccoli and shrimp with lots of crushed red pepper flakes, garlic and olive oil