What are some good toppings to put on home made pizza?

Answer 1

For dinner the other night, I browned some ground chicken and added it to homemade bbq sauce (bottled would work fine too!). Topped the crust with the bbq/chicken mixture, sauteed onions, and Mozz. and Chaddar cheese.

Answer 2

I have been making this pizza dough since I was about 9 years old. It’s very easy. I use a Kitchenaid mixer and a dough hook, but you can also mix it by hand. Use a good-sized bowl if mixing by hand, as it will rise quite a bit. You can make it in advance if you want, but it doesn’t take very long. If I want pizza and have all ingredients on hand, it takes an hour from when I start making the dough to when I pull the finished pizza from the oven. 1 pkg rapid-rise yeast (or 2 1/4 teaspoons if you have loose yeast)--bread machine yeast is good too even if you don’t have a bread machine 1 cup warm (not hot) water 1/2 tablespoon salt 2 teaspoons olive oil (darker is better) 2 1/2-3 1/2 cups flour olive oil spray optional: add 1 teaspoon each of garlic powder (not garlic salt), onion powder, and/or oregano Makes 2 pizzas Preheat your oven to its lowest setting. Arrange the racks so that the mixing bowl will fit. As soon as it’s heated, turn it off. Pour the water into the mixing bowl. Add yeast, salt and oil. Mix gently. Add spices, if desired. Add 1 cup of flour, mix thoroughly. Keep adding flour, 1/2 cup at a time, until the dough forms a ball and the sides of the bowl are clean. If you add too much flour and it gets dry and breaks apart, add a tiny bit of olive oil (maybe 1/2 a teaspoon). Lightly spray the top of the dough ball with olive oil spray and put into warm oven for 15-20 minutes. You can punch it down halfway through to re-rise if you like but it’s not necessary. If you are not going to eat immediately, cover the bowl tightly with plastic wrap and put into fridge. When you are ready to make the pizza, heat your oven to 450 F (fix the racks so they are even in the oven). I use regular simple metal pizza pans because I like a crispy crust; you can use a baking stone but that makes a softer crust (and some of them require pre-heating). I use those same pans for cookies. So I am not sure if you are saying you have round pans or square pans. You can use a square pan, of course. Shape doesn't matter to the taste. Halve the dough and roll it out using a rolling pin or hand-stretch it. Spray the pizza pans with olive oil spray. Make the dough slightly larger than the pans, place onto the pans and then hand-roll the edges to form the crust. Swirl a tablespoon of olive oil onto the dough before adding sauce & toppings; I like the spray the rolled edges with olive oil as well. Cook for 15 minutes; halfway through switch the pans’ positions so they cook evenly. If you want to freeze this dough, don’t let it rise before you seal it in plastic. Thaw it in a large covered bowl on the counter; when it starts to rise then put it in the preheated (lowest setting) turned-off oven as above. It takes a couple of hours to thaw.

Answer 3

The best thing about home made pizza is that you control what goes on and how much of it! For a change up take your favorite ranch dressing and add some garlic to it for your sauce. Then top it with some grilled or smoked chicken, some ham, green onions and cooked, chopped bacon. Top with mozzarella and provolone and bake.

Then eat and enjoy!

Answer 4

the classics
sausage, pepperoni, canadian bacon/ham, bacon, onions, peppers, olives, anchovies, mushrooms

A little more trendy
artichoke hearts, roasted peppers, sun-dried tomatoes, spinach, feta cheese, basil, grilled chicken, proscuitto

Sauces
Classic red sauce, white garlic sauce, bbq sauce

Cheese
Part-skin mozzerella, whole milk mozzarella (recommended), (more as a garnish cheese - parmigiana and romano). I don't think any orange colored cheese should go on pizza.

The key to homemade pizzas is not to pile too high or you'll end up with a soggy crust. Piling high is easy to do when you use a lot of ingredients. I've made pizzas where the toppings were stacked at least 1" high. It didn't think I was adding that much, but it does add up.

Answer 5

1.Apply tomato paste as usual.

2. tip as much shredded cheese as you possibly can on to the pizza base,
3. when you cannot possibly fit one more smitherine of shredded cheese on top, use your hand and if nessasary, your forearm, elbows, buttocks, and etc, to squash down the cheese as much as possible
4. repeat steps 2 and 3 as much as nessersary
5.bake in oven
6.eat and ENJOY

Answer 6

Totally yummy and authentic...

Fresh mozzarella di buffalo
Either cherry tomatoes or vine tomatoes (because they're tangy)
Olive oil
and a tomatoe paste and vinegar mixture
Topped with Frest Basil leaves

MMMMMMMMM

Answer 7

Bacon, pepperoni, and sauteed onion and green pepper. YUM

Answer 8

Pepperoni, olives, peppers, cheese of course, onions, hamburger, canadian bacon, herbs and seasonings, etc.. Unless you want a dessert pizza- then try chocolate, peanut butter, candy, mini marshmallows, etc.. Just have fun with it! :-)

Answer 9

ham, mushrooms, bacon, pineapple, pepperoni, peppers, onions, black olives, chicken, almost anything you can think of. enjoy your pizza!

Answer 10

At home anything goes! I love artichoke hearts and roasted garlic.