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Pizza Topping Recipes
Pizza with Prosciutto, Arugula, and Shaved Parmesan
Pizza with Prosciutto, Arugula, and Shaved Parmesan
Everyone is familiar with the traditional pizza toppings of pepperoni, sausage, meatballs, etc.  We are providing you with some recipes to expand your pizza recipe file. 
We also have several recipes for Pizza Dough and Pizza Sauce.  All of the pizzas are to be baked in a preheated 500-degree F oven.  Go to How to Make Pizza for more
detailed information. Carefully monitor your pizza while it is baking since oven temperatures, thickness of crust, and topping ingredients will cause variations in the timing.
Margherita Pizza
Topping for 2 (12-inch) pizzas

This most popular of all toppings is believed to have been created to please
Italy's Queen Margherita when she visited Naples in the late 19th century. 
The colors, tomato red, mozzarella white, and basil green are said to
represent the ones in the Italian flag.  The authentic flavor of Naples' pizza
owes much to the very ripe, firm San Marzano tomatoes that go into the
topping.

Ingredients:

1-1/2 cups canned San Marzano plum tomatoes, drained and chopped
2 tablespoons extra-virgin olive oil
8 ounces fresh mozzarella cheese
Salt
2 tablespoons freshly grated Parmesan cheese
14 fresh basil leaves

Directions:

Spread the chopped tomatoes evenly on the rolled out pizza dough.
Sprinkle with a little salt.  Drizzle with olive oil.
Slide the dough into the oven and bake 10 minutes.
Remove the pizza from the oven and top with mozzarella and Parmesan.
Return to the oven and bake 5 minutes.
Remove, drizzle with a little more olive oil and spread basil on top.
White Pizza

Topping for 1 (12-inch) pizza

Ingredients:

1 tablespoon olive oil
1 garlic clove, minced
5 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh parsley
1/2 teaspoon dried oregano
1 cup ricotta cheese

Directions:

Heat olive oil and garlic.  Cook until garlic is golden.  Brush the oil over the dough leaving outer crust uncovered.  Spread mozzarella evenly over the dough.  Bake for 7 minutes.

Combine the Parmesan, parsley, and oregano.  Remove the pizza from the oven.  Drop mounds of ricotta cheese randomly over the pizza.  Sprinkle with Parmesan mixture.  Return to the oven to bake 8-10 minutes.
Four Cheese Pizza
Topping for 1 (10-inch) pizza

Ingredients:

2 tablespoons pesto
3/4 cup shredded mozzarella cheese
3/4 cup shredded fontina cheese
2 plum tomatoes, sliced
2 ounces goat cheese, crumbled
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese

Directions:

Brush rolled out pizza dough with pesto.  Spread the mozzarella and fontina
cheeses evenly over the top.  Arrange the tomatoes over the cheese.  Sprinkle
with the goat cheese, oregano, and Parmesan.  Bake until the crust is brown
and cheese is melted, 10-12 minutes.
Roasted Garlic Pizza
Topping for 1 (12-inch) pizza

Ingredients:

1 head garlic
Olive oil
1 bunch fresh spinach, coarsely chopped
6 ounces feta cheese
8 oil-packed sun-dried tomatoes, sliced

Directions:

To roast garlic:
Cut off top 1/4 -inch of garlic head.  Lightly brush with oil and place on a baking
dish.  Bake in a 350-degree F oven for 20 minutes.  Allow to cool a few
minutes.  Remove the cloves from their skin.  Slice or break the garlic into
pieces.  Set aside.

Heat a wide skillet over medium heat.  Add the spinach and cook until wilted.
Remove the spinach and set aside.

Brush the pizza dough with olive oil.  Distribute the spinach, feta, garlic, and
tomatoes over the top.  Bake for 10-12 minutes, or until the crust is golden
brown.
Clam Pizza
Topping for 1 (10-12 inch) pizza

Ingredients:

4 tablespoons mascarpone cheese
1/2 cup ricotta cheese
1/2 tablespoon minced garlic
1 teaspsoon dried oregano
Pinch red pepper flakes
2 (6-1/2 ounce) cans chopped clams, drained
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley

Directions:

Combine the mascarpone, ricotta, garlic, oregano, and red pepper.  Spread
over the rolled our pizza dough.  Distribute the clams over the cheese. 
Sprinkle with Parmesan.  Bake 10-12 minutes, or until golden brown.  Remove
from the oven and sprinkle with parsley.
Sausage, Tomato,  and Artichoke Pizza
Topping for 1 (12-15 inch) pizza

Ingredients:

1/2 pound Italian sausage, casings removed and sausage crumbled
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14 ounce) can tomatoes, chopped fine and drained
1 (6 ounce) jar marinated artichokes, drained and coarsely chopped
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper

Directions:

Saute the sausage in a skillet until cooked and lightly golden brown.
Use a slotted spoon to transfer the sausage to a bowl.  Add the onion, garlic,
oregano, and basil to the skillet.  Cook over low heat until the onion is soft and
starting to brown.  Transfer the mixture to the bowl with the sausage. Mix well.
Season with salt and pepper.

Spread the sausage mixture evenly over the pizza dough.  Top with the
tomatoes, artichokes, both chesses, salt and pepper.  Bake for 10-12 minutes
until golden brown.
RECIPES
Margherita Pizza
White Pizza
Four Cheese Pizza
Roasted Garlic Pizza
Clam Pizza
Sausage, Tomato, and Artichoke Pizza
 
 
 
 
 
 
Pizza with Prosciutto, Arugula,
and Shaved Parmesan
You can create any number of pizza variations by simply adding toppings to a basic  tomato and cheese pizza.   

The toppings get added after the pizza is baked and right before you are ready to serve.

* Thinly sliced prosciutto
* Arugula dressed with lemon and olive oil
* Shaved Parmesan or pecorino cheese
Roasted Garlic Pizza with Eggs
Adding eggs to pizza may sound a little
strange but it's really very good.

Poach two eggs and add them after the
pizza is baked and right before you are
ready to serve. Season with plenty of
ground black pepper.
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