Unique, cool, unusual pizza toppings
Hi.I'm having a pizza party in a few weeks and all the pies will be pretty straight forward.I'm trying to come up with one killer pizza that will make everybody flip! Here is my menu so far.
Sausage and rabe.
Potato with rosemary and anchovies
My absolute favorite has a story to it. Years ago I was in Berlin and took to giggling when I passed a Pizza Hut that said "spargel lovers pizza" (spargel being asparagus). Later that day I was sitting outside in a cafe looking at their dinner menu and sipping on a riesling when the waitress told me the special of the day was spargel pizza. Clearly it was a sign so I ordered it. I now make it all the time. Instead of a sauce, I smear the crust with creme fraiche. Then I top with sliced raw leeks, thinly cut ham, blanched bite-sized pieces of asparagus, and monterey jack. It's embarrassingly good.
Of course, I also made a Thai chicken pizza the other day for a special request, and it wasn't bad either!
combos i used to love:
-shrimp scampi pizza - shrimp, onions, garlic, parsley, butter sauce for base... can add parmesan or romano
-sundried tomatoes and ricotta cheese mixed into the tomato based sauce and dolloped on top with shards of basil; also use mozzarella, fontina, and romano as cheese toppings
-wild mushrooms, caramelized onions, roasted garlic, marsala walnut pesto, little mozzarella and gruyere or jarlsberg
-butternut squash, caramelized onions, sage browned butter sauce, jarlsberg, fresh sage to garnish
-crispy lentils, roasted onions and carrots, with a cumin/coriander sauce and parsley
-tomatoes, red onions, jack cheese or queso fresco, roasted cilantro
-olive oil base, cilantro lime chicken, mozzarella and jack cheese; served topped with fresh salsa, sliced avocado (for those who like it) and a dollop of sour cream... is this still a pizza?
-ratatouille with ricotta and mozzarella (or feta if preferred)
White pizza with artichoke hearts, Gruyere & (dry) sherried bechamel. No garlic, herbed crust.
Baked potato, caramelized onions & bacon, with or without pizza sauce.
White pizza with garlic, pesto, fresh mushrooms & ricotta. Not exotic, I know, but very tasty.
Lightly sauteed kale & shallots, with fresh tomato and tiny cubes of hard salami.
Grilled chicken, roasted red peppers, fresh rosemary and Cheddar.
I know it sounds odd, but this combo is my all-time favorite. And relatively *low-cal* as pizza goes....tee. Here in the Pacific Northwest we call it a *Friday Special*. Small shrimp meat (aka baby shrimp), mushrooms and sliced black olives. Don't knock it until you've tried it. I ordered one in Wisconsin recently, and friends I'd met there from Maine and Vancouver B.C. couldn't get over how delicious it tasted. Think I'll order a *personal* sized one for lunch :=)
Meyer lemons - thinly sliced (regular lemons will also do, and I assume Seville(Marmalade) Oranges) -- Serious Pie in Seattle has this w/ just olives and red chili flakes.
Green Onions (scallions)-- sliced lengthwise and cut into 2 inch pieces -- especially good if you can get the large type, usually meant for barbequing, or even green (young) garlic
Both very delicious, imo.
My favorite is brushing the dough with olive oil then topping with caramelized onions (sliced wafer thin), Gorgonzola and raw halved walnuts- then give it a good sprinkling of grey salt and a few good grinds fresh pepper. Sometimes I skip the pepper and top it with peppery arugula tossed very lightly in lemon juice and olive oil.
favourite unusual pizza topping: white anchovies: http://www.flickr.com/photos/jlunar/5378803116/
favourite, completely inauthentic, non-Italian, unusual topping: tandoori chicken (deboned), drizzled with raita- served at a chain restaurant of all places. Haven't made it at home, and haven't ordered it for years, but it's still on the menu, although it's now called a flatbread instead of a pizza. Not sure if they're still using the original recipe. Might give me an excuse to step foot inside: http://www.flickr.com/photos/jlunar/4... Mind you, since the rest of your pizzas sound interesting, but still have a traditional Italian flavour profile, this type of topping might not fit with rest of your menu.
I also like arugula on my pizza (sometimes added after baking), and mixed wild mushrooms, which I enjoy even more on non-tomato sauced pizza.
Noticed one pizzeria in Toronto offering fiddleheads as a topping recently, but I haven't tried it out yet.