Grilled Pizza Toppings?
I'm having my mom and some family over for mom's birthday on Sunday. I'll need a total of six pizzas. So far we're doing one bbq chicken pizza, one with olive oil, garlic, and carmelized onions, and tomato, the rest I need help with! I'm buying a rotisserie chicken from Costco for the bbq chicken pizza so there will be extra chicken. I also plan on making a batch of caramelized onions. We have ripe tomatoes and some fresh home grown potatoes (new potatoes maybe, not sure they were given to us) that I would like to incorporate. Nothing "exotic" like a Thai or Indian pizza will fly with my family. Any ideas appreciated.
I make grilled pizza all the time. I like goat cheese/sun dried tomatoes/carmelized onions/proscuitto. I find that i can't really pile on toppings for the grill because they cook so fast. Another one I like is a BLT pizza--bacon or pancetta (already cooked), fresh diced tomatoes & pile on some chopped arugula when you take it off--drizzle w/evoo & balsamic. Or how about pesto with that chicken & maybe provolone?
- quatro formaggio
- potatoes & wild mushrooms (and bacon!)
- if you separate the garlic & onion ideas, you can do one with caramelized onion and another with roasted garlic & peppers
- artichoke hearts, sun-dried tomatoes, zucchini & feta
- spinach & feta
- cajun shrimp
I like to take frozen spinach, squeeze it dry, add olive oil, cayenne, garlic S & P and use that as the sauce layer. I put it on thick, but you don't have to. Great with bacon, or chicken, or shrimp...
Almost any pasta dish or sandwich can be deconstructed into a pizza. I like a Ruben PIzza.
chicken apple sausage & fontina with a swirl of bbq sauce
fresh heirlooms, fresh bufala mozzarella rounds and torn basil
Italian sausage, bacon, caramelized red onions and gorgonzola
Bacon, freshly shucked steamer or littleneck clams in a garlic white sauce
Bacon, mushrooms, tomato sauce & mozzarella
Fried strips of eggplant, ricotta dollops, basil and tomato sauce
Those are our favorites at my house.
Just made grilled pizza last night. Used fresh pesto made with basil and lemon thyme out of my garden and topped with grilled baby shrimps and a combo of fresh mozz and grated fontina. After is was grilled, right before servin, topped with shredded arugula and diced garden fresh tomatoes. YUM! We are calling this the summer of grilled pizza 'cuz since we "discovered it" a couple of months ago (thanks Chowhounders) we've had it on a regular basis.
Also excellent was carmellized onions and sauteed mushroom with goat cheese.
The best advice I read on this site was to keep it light. True words of wisdom.