Pizza
Toppings
Sauce of choice: pizza, ranch, pesto Sliced cheese: enough to cover the pizza, around 15 slices –typically 1.5 packages Fully cooked meat and/or veggie of choice Seasonings (basil, Italian, pepper, etc)
Combos author makes the most:
- Munster w/ bacon and chicken. Ranch dressing en lieu of pizza sauce
- Provolone w/ pepperoni and olives. Pesto sauce (or pizza sauce topped w/ whole basil leaves)
- Pepper jack w/ sausage, roasted bell pepper, onion and olives. Pizza sauce
- One successful experiment was pan fried slices of Spam with curry seasoning, then cut into squares. Sort of my version of a Hawaiian pizza but without pineapple because…I just refuse.
Pepperoni = delightful. Toasted pepperoni = is this Heaven?
Before you make the crust, line another cookie sheet with parchment or foil and spread pepperoni. (I always line cookie sheets for easier cleanup.) Bake about five minutes—just until they’re crisp. A minute more and they’re burnt, so set a timer and keep watch. Can also toast them under the broiler while you’re adding the toppings to the crust.
Toppings to explore
- Anchovies
- Smoked salmon
- Mushrooms
- Garlic
- Roasted Garlic topping w/meatballs
- Swedish meatballs with creamy sauce
- Dip approach?
- Roasted tomato garlic pizza sauce
- Olives?
- Meatballs sliced in half