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Pizza Toppings

  • r

I'm having a party and whipping up a bunch of pizzas later this month and am interested in new ideas for toppings.

I did a tomato sauce, mozzarella & parm, pancetta, roasted red pepper & basil pizza last week that I'm definitely going to repeat, and probably a classic pepperoni and mushroom, along with both a sausage, mushroom & pepper and a spinach & artichoke Chicago-style deep dish, but I'd like some other more interesting options.

I will likely make a few different pizza styles - thin, standard hand-tossed, deep dish, so style suggestions to go with toppings are welcome also.

Let me state in advance that no buffalo chicken pizza is being made in my house. :-)

Thanks!

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  1. Yummm! Caramelized onion and Gorgonzola is wonderful with a drizzle of balsamic. Another favourite of mine is bianca with some good olive oil, sel de gris or fleur de sel and fresh rosemary.

    1 Reply
    1. re: chefathome

      Interesting! I'm not sure about my ability to get a proper pizza bianca curst - any tips? I see the dough has to be really wet.

      And, alas, my oven starts to get kind of unpredictable at temps over 550F.

    2. I like making focaccia "pizza" and using figs, goat cheese, prosciutto (or variations of that w/ sweet and salty), and sometimes caramelized onions. For deep dish, you can't beat KA's torta rustica:

      http://www.kingarthurflour.com/recipe...

      I vary the layers but love the different colors.

      5 Replies
      1. re: chowser

        I do this too but buy pre-made pizza dough or pastry dough to make a fake tart! Sometimes adding arugula to make a "salad" pizza.

        I also like the white clam garlic pizza-but shucking the clams can be a pain.
        A place near me does a white pie with chicken and broccoli rabe and its really great.

        1. re: AdamD

          Ooh, like a piadina with salad vegetables folded inside--I love that, too.

        2. re: chowser

          I did a test round with the torta. I decided to forgo the heavier stuff so I'm not going to make it for the party, but it's a great recipe and it looks beautiful when it's done. The crust comes out a little bit bready for my taste - I think I'd use less and roll it out thinner next time. But it tastes really great.

          1. re: Raids

            I've had my eye on this recipe--it's 10 thin layers of dough instead of a thick layer. But, I'm a starch person so love the thick bready dough:

            http://theitaliandishblog.com/importe...

            I also like to go w/ lighter filling in the torta. That's one reason I like it. You can make it as hearty or as light as you want(and I have gone w/ very heavy meat for my husband).

            1. re: chowser

              I did spinach, roasted garlic, onion, parmesan, and mozzarella. I'm basically trying to get at a better, thicker homemade version of the sort of spinach stuffed pizza that you can get at by-the-slice pizza places.

              ETA: That link is to one beautiful torta.

        3. Hmmm...also probably need dessert ideas. What dessert to serve with pizza?

          12 Replies
          1. re: Raids

            Nutella and hazel nut pizza!

              1. re: ESNY

                Sounds nice!
                This thread also reminded me of another "gourmet" pizza-wild mushrooms, parm, and truffle oil! YUM.

                1. re: ESNY

                  That sounds just awesome, thank you. One question: sadly, I have friends who are not fans of gorgonzola. Would the whole thing go wrong if I substituted a mild cheese, like brie? Any other suggestion? Manchengo?

                  1. re: Raids

                    I think you would loose the essence of the funk/sweet contrast, but brie just might work!
                    Not sure how well brie melts though as I have never tried it. You dont want a pool of runny cheese with the rinds standing out. Great idea though.

                    1. re: AdamD

                      Brie melts really well but I wouldn't melt it for more than a few minutes. Depending how long the OP cooks the pizza, i'd consider adding the brie towards the end.

                      I have also had a pizza made with grayson cheese, honey and truffle oil which was great. Grayson cheese is a stinky, washed rind cheese.

                      As far as avoiding bleu cheese, if you want to serve a savory dessert pizza, just think of what is served alongside cheese and start there. maybe, parmesan cheese and a drizzle of balsamic or manchego and quince paste. Not that I've made anything like that but thats where i'd start. you can bake the crust naked and then add toppings as the dough is pulled out of the oven so the cheese/toppings aren't cooked.

                2. re: Raids

                  Whenever I throw a pizza party (it's how we entertain for the most part, since I built a wood-fired pizza oven in the backyard), I'm not allowed to make any dessert other than a pizza made with nutella, dollops of mascarpone, and topped with a liberal sprinkling of brown sugar. The nutella is, of course, delicious. The mascarpone adds some sweet, creamy, goodness. And the brown sugar (Oh, the brown sugar)! It caramelizes into these perfect little bits of crunchiness on top of the pizza.

                  Really, I'm not allowed not to make it. I've had guests rebel and go to the grocery store for the ingredients in the middle of the party rather than have whatever else I had planned.

                  1. re: modthyrth

                    I want to come to a party at your house.

                    1. re: loraxc

                      Any time you're in the Phoenix area! I just bought a fig tree, too, so in about a year I'll be able to do fig/prosciutto/goat cheese pizzas with figs from my own tree.

                      No danger of me getting a goat and making my own cheese, however. I think both my husband and the HOA would freak. ;-)

                      1. re: modthyrth

                        That one sounds amazing, too. You just reminded me to try a pizza with gorgonzola and some of the fig jam I made this year (which is very lightly sweetened)...hmm, maybe caramelized onions, too.

                        Seriously, one of my big dreams is to have a pizza oven in the backyard and have pizza parties just like your describe. I was crazy enough to throw a homemade pizza party for 40 for my daughter's second birthday (???!), and it was so fun but so HOT.

                        1. re: loraxc

                          Head on over to fornobravo,.com and get the free plans for the pizza oven! Do it, do it! I'd never done a lick of masonry before, and I managed to make a completely, awesomely functional pizza oven...if, ahem, the brickwork looks a bit...rustic. ;-) I'll only encourage you, loraxc!

                          A party for 40 without a pizza oven that cooks a pie in 90 seconds? Wow! You're awesome! I want to come to a party at *your* house.

                        2. re: modthyrth

                          Whoa a fellow Arizona pizza lover. Most excellent to know the state is representing good pizza well!

                  2. I love an olive oil pizza with spinach, wild mushrooms, and goat cheese.

                    1. Wild mushrooms, fontina, caramelized onions, and rosemary...delicious. I will admit that I can't take credit for the combination:

                      http://www.epicurious.com/recipes/foo...

                      1 Reply
                      1. re: mels

                        I making this one for sure, thanks!