Pizza, Part III: the Toppings (Food and Crafts for All Occasions)

Besides a good dough, the success of pizza depends on its toppings. A tasty topping means a tasty pizza, right? And to make a tasty topping is quite easy – all we need is quality components and a balanced combination of them.

Some ingredients need precooking because they cannot be used raw and they will not cook through during baking, like meats or poultry. And some may need precooking because it will change their texture and taste though they may be used raw as well. Like onions, peppers, garlic and mushrooms.

One of the popular topping component is Italian sausage. You can buy in a store and make your own. For spicy Italian sausage, take ground pork and season it with salt, black pepper, toasted fennel seeds, red pepper flakes, and minced or pressed garlic. Add a splash or two of water and mix well with your hands. Sauté in oil, breaking the lumps with a spatula. Don’t overcook or it will become dry after the second cooking on a pizza.

For roasted onions, cut an onion in half and slice it thinly lengthwise. Put on a baking sheet and toss with oil, a bit of pepper and salt. Spread evenly over the sheet and roast at 425F until tender and lightly golden, stirring once in a while.

For roasted garlic, peel garlic cloves, wrap in foil and bake at 425F until cooked through, about 15-20 minutes or so depending on the clove size. This is how we bake garlic for Green Egg pizza. It stays pale after baking in the oven and get its color in the Green egg. If you prefer your garlic browned, instead of wrapping it in foil toss it with oil and place on baking sheet. Roast at 425F until cooked through and slightly browned all over. Stir occasionally to ensure even browning.

And now to the topping combos. I believe you all know the classic pizza toppings like Margherita, Quattro Stagioni (4 seasons), Capricciosa etc. Even if not, you can easily find them on the Internet. I will give you the list of my favorite combinations:

1. Tomato sauce spread evenly over a rolled dough leaving about 1 inch rims around; fresh mozzarella torn in pieces; provolone slices torn in pieces; sautéed Italian sausage; sliced green peppers; roasted onions (or roasted garlic). After baking, garnish with fresh basil leaves.

2. Basil pesto, spread evenly on the bottom in a thin layer; fresh mozzarella torn into pieces; lumps of gorgonzola, soft goat cheese and ricotta; quartered artichoke hearts or halved bottoms. After baking, sprinkle with toasted pine nuts and coarsely torn basil leaves.

3. A bit of olive oil sprinkled over a rolled dough; blobs of soft goat cheese; roasted onions; roasted peppers; small blobs of olive tapenade or Kalama olives. Finish with basil leaves when baked.

4. Ratatouille pizza: roasted or grilled slices/wedges of eggplants, zucchini, bell peppers, onions and tomatoes; a light sprinkle of balsamic vinegar or, better, pomegranate molasses; pieces of feta on top. If using cherry or grape tomatoes, use them fresh. Fresh oregano leaves or dill after baking.

5. Tomato sauce spread evenly over a rolled dough leaving about 1 inch rims around; fresh mozzarella torn in pieces; thin prosciutto slices; soft goat cheese or ricotta, sautéed mushrooms (crimini, shiitake or wild mushrooms like porcini, chanterelles or black trumpets when in season);and sliced raw red onions. After baking, garnish with fresh basil leaves. You can make this pizza without tomato sauce as well.