Pizza Toppings

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Re: Pizza Toppings

Postby Moo » Wed Jul 06, 2016 11:31 am UTC

AngrySquirrel wrote:I need suggestions for more vegetable/greens/fruits to put on pizza.

The standard onions, tomatoes, peppers, pineapple and corn is getting quite stale.
Diced and roasted butternut or pumpkin is great on pizza with some feta and pinenuts or caramelized onion.

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Re: Pizza Toppings

Postby AngrySquirrel » Wed Jul 06, 2016 11:52 am UTC

Oh pumpkin! Haven't tried that.
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Re: Pizza Toppings

Postby Moo » Wed Jul 06, 2016 2:10 pm UTC

Carlington wrote:Corn? I've never seen that on a pizza.
This was one of the biggest revelations of my time living in the UK. As someone who likes pops of sweetness, crunch and/or juicyness on pizzas (such as pineapple, peppadew, peppers etc), corn is definitely a great pizza topping for me. Especially on a deep dish oozing with cheese, accompanies by "the works" of veggie options or mushrooms and chicken.
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Re: Pizza Toppings

Postby Giant Speck » Wed Jul 13, 2016 7:56 am UTC

AngrySquirrel wrote:I need suggestions for more vegetable/greens/fruits to put on pizza.

The standard onions, tomatoes, peppers, pineapple and corn is getting quite stale.


Eggplant and arugula

Also, try different kinds of peppers. I like cherry peppers. Sweet with just a tiny bit of heat.
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Re: Pizza Toppings

Postby fernandoburdalo82 » Tue Jan 29, 2019 10:38 am UTC

Tomato sauce
Mozzarella
Bacon
Blue cheese

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Re: Pizza Toppings

Postby sardia » Tue Jan 29, 2019 2:41 pm UTC

Margarita pizza is in right now for me. Basil tomato, evoo, mozzarella on a chewy fragrant crust. Though if you brought cured meat traditional pizza, I would scarf that down.

Edit apparently margarita and Neopolitan pizza can be different. :/

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Re: Pizza Toppings

Postby Sungura » Tue Jan 29, 2019 8:14 pm UTC

My current fav combo is:
White sauce
Goat cheese
Pesto chicken
Sweet Potato
Garlic
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Re: Pizza Toppings

Postby sardia » Tue Jan 29, 2019 8:44 pm UTC

Sungura wrote:My current fav combo is:
White sauce
Goat cheese
Pesto chicken
Sweet Potato
Garlic

Like, cloves of garlic, or garlic added into the sauce?

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Re: Pizza Toppings

Postby poxic » Tue Jan 29, 2019 9:14 pm UTC

I've had pizza with crushed garlic stirred into the sauce, not very cooked. If done with a light hand it's awesome and your breath will stink like an allicin flamethrower. Too much and it's... too much.
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Re: Pizza Toppings

Postby Zohar » Tue Jan 29, 2019 9:24 pm UTC

While I generally prefer red sauce, that sounds pretty good. And roasted garlic is always a welcome addition on pizza for me.
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Re: Pizza Toppings

Postby freezeblade » Tue Jan 29, 2019 10:48 pm UTC

Zohar wrote:While I generally prefer red sauce, that sounds pretty good. And roasted garlic is always a welcome addition on pizza for me.


You mean roasted garlic is a welcome addition to literately anything.

Seriously though. Roast garlic life.
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Re: Pizza Toppings

Postby Sungura » Wed Jan 30, 2019 4:23 am UTC

Fresh garlic, i use one those fancy garlic press things to sprinkle on top. Garlicccccc yum. Basically roasts itself being on top like that and the press makws it tiny bits so you dont get an overkill bite and doesnt lose the delish juices.
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Re: Pizza Toppings

Postby freezeblade » Wed Jan 30, 2019 6:15 pm UTC

Sungura wrote:Fresh garlic, i use one those fancy garlic press things to sprinkle on top. Garlicccccc yum. Basically roasts itself being on top like that and the press makws it tiny bits so you dont get an overkill bite and doesnt lose the delish juices.


I hate cleaning those things though. I've found that it's quicker (for me at least) to do the following method:

Take garlic clove, hit lightly between cutting board and side of knife (makes the shell come off easy)
Place peeled clove between cutting board and knife, smash with a single hit. (also satisfying)
Mince resulting flattened clove with a double pass (at 90 degree angles).

Takes a total of 10-15 seconds, depending on how long it takes to remove the clove(s) from the head, and remove the skin. Much less cleanup!
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Re: Pizza Toppings

Postby Sungura » Wed Jan 30, 2019 8:35 pm UTC

Rubber rolly thing peals them effortlessly.
Get a better chomper. Only takes a few secs under sink upside down to clear ours out and you dont loose the oils like ya do with the smash method. It really does taste different (impo better).
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Re: Pizza Toppings

Postby Sandry » Thu Jan 31, 2019 5:42 pm UTC

This is what I have for garlic:
https://www.amazon.com/NexTrend-Generat ... 0044TLKMK/

IMO as compared with standard garlic presses it is amazing, because washing it is trivial, whereas other garlic presses washing is so burdensome I just don't bother using them.

Anyhow. Yes, garlic is a fantastic pizza topping. My favorites are probably all boring normal crap like spinach, broccoli, onion, garlic, pepper.

Actually, I guess I'm pretty fond of spinach, caramelized onion and roasted potato as a pizza topping combo, but I seldom am willing to put in the effort on caramelizing onions just to put them on pizza.

I do also like doing novelty pizzas, like ones topped with salsa, black beans, onion, green peppers, sliced black olives, and cheddar, or breakfast pizza with (fake) breakfast sausage, tater tots, and an egg or two. The problem with breakfast pizza, though, is there aren't a lot of vegetables that make sense with it. (Clearly all foods should always optimize for number of vegetables. :P )
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Re: Pizza Toppings

Postby doogly » Thu Jan 31, 2019 6:38 pm UTC

I cut garlic with a knife. I peel garlic by buying the huge container of garlic that has already been peeled for me by Chinese labor. God bless America, and Market Basket.
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Re: Pizza Toppings

Postby dubsola » Fri Feb 01, 2019 2:10 am UTC

sardia wrote:Edit apparently margarita and Neopolitan pizza can be different. :/

What is the difference?

Pepperoni is the king of all pizza toppings, but if the crust is superb then margarita is simply fantastic. But again, all the toppings mentioned thus far can be pretty great.

I did one recently with gently fried gourmet mushroom mix (can't remember exactly what kinds there were) that was then tossed with pesto before being applied to the pizza with blue cheese.

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Re: Pizza Toppings

Postby sardia » Fri Feb 01, 2019 7:20 am UTC

The ingredients put onto a thin crust pizza. I feel it's a cost savings move when making pizza that way.

For typical consumption, cured meats is King. Any pizza can be improved by switching the protein to the cured meat version.

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Re: Pizza Toppings

Postby Mutex » Fri Feb 01, 2019 9:51 am UTC

sardia wrote:The ingredients put onto a thin crust pizza. I feel it's a cost savings move when making pizza that way.

For typical consumption, cured meats is King. Any pizza can be improved by switching the protein to the cured meat version.

Yeah, that's why I think it's weird when people put chicken on pizza. I go for pretty intensely flavoured toppings, so cured meats, black olives, artichokes, capers, anchovies.

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Re: Pizza Toppings

Postby doogly » Fri Feb 01, 2019 1:51 pm UTC

Pepperoni is great until you discover sausage.
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Re: Pizza Toppings

Postby Pfhorrest » Sat Feb 02, 2019 12:31 am UTC

Naan bread for the crust; mozzarella, parmesan, romano, asiago, and roquefort for the cheeses; pepperoni, bacon, and chorizo for the meats; drizzle with balsamic glaze, chimichurri, and honey; sprinkle with crushed red peppers and grated parmesan; dip the remaining crust (after eating the topping'd part of each slice) alternately in buffalo sauce and ranch.
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Re: Pizza Toppings

Postby Emirett » Mon Mar 18, 2019 6:52 am UTC

doogly wrote:I cut garlic with a knife. I peel garlic by buying the huge container of garlic that has already been peeled for me by Chinese labor. God bless America, and Market Basket.


It's the main ingredient 8-)

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Re: Pizza Toppings

Postby doogly » Mon Mar 18, 2019 12:53 pm UTC

Emirett wrote:
doogly wrote:I cut garlic with a knife. I peel garlic by buying the huge container of garlic that has already been peeled for me by Chinese labor. God bless America, and Market Basket.


It's the main ingredient 8-)

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