Whats your best pizza topping recipe?

Question

Pizza for tea tonight, whats your best topping idea?

Answer 1

sausage
green pepper
cheese
pepporoni
mushrooms
onions
pineapple

Answer 2

I take a prebought pizza crust, top it with marinara sauce, and bake that at 450 F until the sauce thickens.

Then I layer chopped pepperoni, feta cheese, and mozzerella cheese and then add small dollops of sun-dried tomato pesto all over the final cheese layer.

I then broil the pizza until the cheeses melt.

Answer 3

I like several combinations:

1. mushroom with fresh, crushed garlic (not powder).
2. black olive and bacon
3. basil and thinly sliced tomatoes
4. green olives

If you have a Trader Joe's near you, their pizza dough in-a-bag is excellent. Also, their pizza sauce is great, and there is enough for two pizzas. We use both products at least once a week for a no-fail, easy to make, fresh pizza.

Enjoy!

Answer 4

Regardless of whatever topping, I like a little ranch dressing on top, I know it sounds weird, but it tastes really good.

Answer 5

I can't have a pizza w/o mushrooms, olives and artichoke hearts.

Answer 6

mushrooms


PS: I eat only veggie pizza.

Answer 7

pork sausage
chopped onion
pepperocini peppers
sliced mushrooms
sliced black olives
extra cheese

Answer 8

White Pizza

INGREDIENTS
1 pound Italian sausage, casings removed
1 medium onion, chopped
1/2 cup prepared Alfredo sauce
1 (12 inch) pre-baked pizza crust
1 (8 ounce) package shredded Italian cheese blend
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the sausage into a skillet over medium-high heat. Cook until evenly browned. Add onion, and cook for a few minutes. Drain excess grease, and stir in the Alfredo sauce. Spoon this mixture over the pre-baked pizza crust. Sprinkle cheese over the top.
Bake for 10 to 12 minutes in the preheated oven, until the cheese is melted. Allow to cool slightly before cutting to allow the toppings to set.

Pepperoni Polenta Pizza

INGREDIENTS
1/2 cup dry polenta
2 1/4 cups water
1/2 teaspoon salt
2 teaspoons olive oil
1/2 cup thinly sliced onion
1/4 cup diced green bell pepper
1/2 cup marinara sauce
10 slices reduced fat pepperoni
1/3 cup diced tomato
1/4 teaspoon dried oregano
1 pinch salt and pepper to taste
1/2 cup shredded part-skim mozzarella cheese
DIRECTIONS
Place the polenta, water and salt in a saucepan, and bring to a boil. Cook, stirring constantly for 3 to 5 minutes, until thick. Pour into a pie plate or shallow baking dish. Cover with plastic wrap, and refrigerate until chilled.
Preheat the oven to 450 degrees F (220 degrees C). Heat oil in a skillet over medium heat. Add the onion and bell pepper, and cook, stirring until onion is soft. Set aside.
Spread the marinara sauce over the chilled polenta 'crust'. Top with the onion and pepper mixture, pepperoni, tomato and oregano. Season lightly with salt and pepper.
Bake for 10 minutes in the preheated oven. Sprinkle cheese over the top, and continue to bake for an additional 2 to 3 minutes, until cheese is melted. Cut into 6 wedges, and serve hot.

Fruit Pizza with White Chocolate

INGREDIENTS
1/2 cup butter
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla baking chips
1/4 cup heavy cream
1 (8 ounce) package cream cheese
1 pint fresh strawberries, sliced
1/2 cup white sugar
2 tablespoons cornstarch
1 cup pineapple juice
1 teaspoon lemon juice
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
Bake for 10 minutes in the preheated oven, or until light brown.
For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.

BBQ Chicken Pizza I

INGREDIENTS
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Vegetable Pizza I

INGREDIENTS
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Answer 9

pEPPERRONIE
SAUSAGE
HAM
CHEESE
BACON

ALL SO GOOD

Answer 10

http://www.cooks.com/rec/view/0,1847,128185-245193,00.html

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http://www.cooks.com/rec/doc/0,1826,157172-253198,00.html

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