https://www.copymethat.com/r/rye27nN7w/big-list-of-pizza-topping-ideas/
118497361
R5Jzd1V
rye27nN7w
2024-12-22 08:53:44
Big List of Pizza Topping Ideas
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Ingredients
- subheading: Margherita Pizza Toppings:
- freshly torn mozzarella cheese
- tomato sauce
- fresh basil (after baking)
- extra virgin olive oil (after baking)
- subheading: Pesto Pizza Toppings:
- pan-blistered artichoke hearts
- pesto
- freshly torn mozzarella cheese
- lemon zest
- fresh basil, chives and/or herbs (after baking)
- lemon olive oil (after baking)
- subheading: Vegetarian Pizza Toppings:
- mushrooms
- artichoke hearts
- ricotta cheese
- Fresh corn
- Thin asparagus
- Roasted cherry tomatoes
- PeasBaked mushrooms
- Caramelized onions
- Olives
- Fava bean
- Ctrus zests
- Grilled or pan-blistered artichokes
- Sautéed thinly sliced potatoes
- Broccoli florets
- Cauliflower florets
- arugula (after baking)
- fresh basil (after baking)
- subheading: Finishing:
- Za’atar: Singling this out. Love the greenness and fragrance this brings to white pizza.
- Fresh basil: Forever classic.
- Herbs: a sprinkle of fresh herbs like oregano, thyme, fresh basil, minced chives, lemon verbena
- Flavored olive oil: There are so many amazing oils available now, experiment!
- Kale chips: So easy to make, and a favorite finishing pizza topping. Toss a bunch of de-stemmed curly kale leaves in a bowl with a few glugs of olive oil, a very generous sprinkling of nutritional yeast, and a pinch of salt. Bake on baking sheets at 375F until crispy, tossing once along the way.
- Pickled Serrano chiles: Keep these on hand at all times! Slice 8 (or more!) Serrano chiles ⅛th-inch thick and place in 2 cups of white vinegar in a Mason jar. Use the chiles w/in a week or two. You can use the vinegar for weeks after that on pizza, in dressings, on lettuce wraps, and rice bowls.
- Citrus zests: (lemon, orange, tangerine, lime, etc.)
- subheading: Favorite Classic Pizza Combinations:
- Margherita: simple tomato sauce, good mozzarella, fresh basil after baking pizza, and a finishing drizzle of olive oil.
- White pizza: see the corn pizza up above. I also love a white pizza with garlic oil and mushrooms and lots of fresh herbs to finish.
- Pesto: Pesto pizzas are a favorite, and this pesto is my go-to. Made with hand-chopped basil, garlic, Parmesan, olive oil and pine nuts, it’s the real deal. It’s a pesto recipe taught to me by my friend Francesca's mother who came to visit from Genoa, Italy. It’s what you want as the foundation for your pesto pizza.
- Mushroom Ragù: Use this mushroom ragù to double down on your favorite mushroom pizza combination. A pizza made with this sauce topped with pre-roasted sliced mushrooms, dollops of ricotta cheese, a sprinkling of rosemary, and finishing drizzle of chile oil is A-plus.
- Artichoke pizza: Olive oil or pesto, sautéed artichoke hearts, mozzarella or ricotta cheese, and lemon zest. Pictured directly above, prior to baking.
- Pesto pizza: Few things are better than a pesto pizza made with ricotta, fava beans, lemon zest and a tangle of arugula to top the pizza once it is out of the oven.
- subheading: Wildcard pizzas:
- Chile Crisp Potato Pizza: I love a potato pizza. This one (above) was a chile crisp oil like the one by Fly By Jing or KariKari, thinly sliced blanched potatoes, ricotta, fava beans, and lemon zest. Finish, after baking, with a lemon olive oil drizzle and lots of chopped chives.
- Chana Masala & Chickpea Pizza: We make this one a lot. Start with a foundation of tomato sauce made with lots of caramelized onions added along with a generous amount of chana masala spice blend (or sometimes garam masala). Top that with chickpeas and dollops of low-fat yogurt (it works better than full-fat here for some reason). When the pizza comes out of the oven top with tons of crushed nutritional yeast baked kale chips (or fresh arugula), and a drizzle of lemon or basil olive oil. So so so good. Pictured just below with some added sesame seeds.
- Cherry Tomato Kosho Pizza: Start by smearing the pizza dough with a foundation layer of kosho or other citrus garlic paste. To that add cherry tomatoes, chickpeas, chives, and slivered basil with a drizzle of tangerine oil (or other citrus olive oil) after it comes out of the oven.
- Meyer Lemon Pizza: Inspired by my favorite pizza ever, at Bettina in Santa Barbara, CA. Ricotta cheese dollops, pickled red onion, thinnest slivers of whole Meyer lemon, pistachios.
- Paneer & Pea Pizza: Turmeric-marinated paneer (like the paneer I use for these veggie kebabs), scallions, chickpeas, sautéed artichoke hearts, tomato sauce, peas, a bit of crumbled goat cheese, and serrano chiles. Add lots of chopped cilantro after the pizza comes out of the oven.
- Garlic & Pineapple Pizza: Peel a bunch of garlic cloves, sprinkle them generously with salt and then smash and chop them into a paste. Transfer to a jar and add ⅓ cup (or so) or extra virgin olive oil and stir well. For each pizza, spread some garlic oil across your dough. Then top with mozzarella, fresh pineapple, fresh jalapeño slices, and sliced black olives. When the pizza is done baking finish with fresh arugula or crushed kale chips and a finishing drizzle of good olive oil.
Note: Ingredients may have been altered from the original.
Steps
Directions at 101cookbooks.com
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