Tell us some good pizza topping ideas.?

Question

Unusual ones would be good, i've tried most of the ordinary ones.

Answer 1

Buffalo wing pizza is top notch:

Make your basic dough, apply a spicey tomato sauce, and crumble buffalo wing mean (Wing meat doused in hot sauce of choice and butter) all over top, followed by a light layer of mozerella, then drizzle more hot sauce, blue cheese dressing, and blue cheese crumbles all over.

Mexican pizza is also fun:

Instead of tomato sauce use a salsa of choice, top with chorizo, refried beans, jalepenos, jack cheese, shredded lettuce, olives, avacado, and whatever else you like along those lines. When it comes out of the oven add some fresh cold sour cream on top.

Hamburger Pizza:

Hamburger meat, dill pickles, ketchup (I like to use only a very little, marinara actually works just as well if you don't care about being authentic), mayo, cheddar cheese, onions, and cold shredded lettuce added after baking

You can do anything as a pizza, they are quite versatile, I love playing with new flavor combinations. :)

good Luck!

Answer 2

Would second the first answer..

Can't go wrong with fresh italian bufallo mozarella, a great fresh tomato sauce, slices of tomato, black pepper, lashings of olive oil and maybe the addition of some parma ham, roasted artichokes, roast red peppers and some black olives..

Keep it simple, keep it Italian, and keep it fresh..

Anything else is a farking travesty.

If Dominos or Pizza Hut do it, it's crap.

Answer 3

you have your pizza dough then you put
2 table soons of sour cream
2 table spoons of salsa
get some tostill cushed up
spice beef that you can make by season it with taco seasonning
then you add green onions and cheese and green peppers that is really good cook it like you would a pizza

Answer 4

I like fresh items from the deli counter- parma ham that goes ultra crispy, artichoke hearts in oil are great, sun dried or sun blush tomatoes and buffalo mozzarella!! Mmmm Add some frsh basil when out of the oven and sea salt and cracked black pepper!

Answer 5

Black Forest Ham is wonderful without all the greasiness, Arugula (similar to spinach, but with a more peppery taste) is great, and so is tomato slices. You'd think it would be redundant with the sauce, but it actually accents the pizza very well.

Answer 6

My girlfriend always has the same, on top of the tomatoe sauce, Quarto fromagio, ( 4 - Cheeses ) add pineapple rings and finnish off with loads of shrimps, mmmmmmmmm........

Answer 7

Instead of pepperoni , slice a SLIM JIM thin and try that .
Put CAPPACOLLA lunch meat under the cheese .
Use BBQ'd chiket nuggets from the Wal-Mart Hot Deli

Answer 8

delia smith - god bless her brought us this - yummm!!

Puttanesca Pizza

Puttanesca has always been one of my favourite pasta sauces – strong and gutsy, with lots of flavour – then one inspired day I decided to try it on a pizza base instead. The result is brilliant, with the added charm of pools of Mozzarella and crusty bread.


Sufficient for a 10 inch (25.5 cm) base pizza – serves 2

Ingredients
For the pizza base:

6 oz (175 g plain white soft flour


1 level teaspoon salt


1 level teaspoon easy-blend dried yeast


½ level teaspoon golden caster sugar


1 tablespoon olive oil


a little cornmeal (polenta) for dusting


For the sauce:

1 tablespoon olive oil


1 clove garlic, peeled and finely chopped


½ red chilli, deseeded and finely chopped


1 heaped teaspoon chopped fresh basil


8 oz (225 g) fresh tomatoes, skinned and chopped


1 oz (25 g) anchovies, drained and cut in half lengthways


3 oz (75 g) black olives, pitted and chopped small


1 dessertspoon salted capers or capers in vinegar, rinsed and drained


freshly milled black pepper


For the topping:

5 oz (150 g) Mozzarella, cut into 1 inch (2.5 cm) slices


a few small whole fresh basil leaves, plus a few extra to garnish


a little olive oil


Preheat the oven to its lowest setting.

You will also need a pizza stone or solid baking sheet measuring 14 x 11 inches (35 x 28 cm).


Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature.

Meanwhile make the sauce: heat the oil in a medium saucepan, then add the garlic and chilli and cook briefly until the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper – but no salt because of the anchovies. Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely, thick mass with very little liquid left.

Pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges. Place the uncooked base to one side.

Then, using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with the polenta (cornmeal). Spread the sauce over the pizza base, taking it up to the raised edge, then carefully lift it on to the hot baking sheet or pizza stone. Now scatter the Mozzarella over, then dip the basil leaves in the olive oil and place them here and there on top. Bake the pizza on a high shelf for 10-12 minutes, until the crust is golden brown and crusty. Use an oven glove to remove it from the oven, then garnish with the extra basil.

This recipe is taken from How to Cook Book One.

Answer 9

Alfredo sauce, Green pepper ,chicken Pieces ,mozzarella cheese

Answer 10

I like to use left over chicken from a Chinese resturant- especially the orange chicken.