Pizza Topping Recipes
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 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.
We are providing you with some recipes to expand your pizza recipe file.
We also have several recipes for Pizza Dough and 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
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.
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.
Topping for 2 (12-inch) pizzas
1-1/2 cups canned San Marzano plum tomatoes, drained and coarsely chopped
2 tablespoons extra-virgin olive oil
8 ounces fresh mozzarella cheese
Salt
2 tablespoons freshly grated Parmesan cheese
14 fresh basil leaves
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
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
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.
Pizza with Asparagus and Prosciutto
1 garlic clove, minced
2 tablespoons olive oil
8-10 asparagus spears, cut into 1/2-inch pieces
3/4 cup shredded mozzarella
3/4 cup shredded fontina
Salt
2 ounces sliced prosciutto, cut into strips
2 tablespoons extra-virgin olive oil
Combine garlic and oil and let sit for 30 minutes.
Combine the mozzarella and fontina.
Cook the asparagus for 3-4 minutes, or until tender.
Drain and rinse to cool.
Brush pizza dough with garlic oil.
Spread cheese mixture evenly over dough.
Top with the asparagus. Sprinkle with salt.
Bake 8-12 minutes until golden and crisp.
Remove from the oven.
Top with prosciutto and drizzle with extra-virgin olive oil.
Gorgonzola Pizza
Topping for 1 (10-inch) pizza
3/4 cup Simple Pizza Sauce
4 ounces Gorgonzola cheese, crumbled
2 tablespoons Parmesan cheese, grated
1 tablespoon finely minced rosemary
Salt and pepper
Cover the rolled our pizza dough with sauce.
Spread the Gorgonzola evenly over the top.
Bake until the cheese is melted and bubbly, about 8 minutes.
Add the Parmesan and rosemary. Bake another 3-4 minutes.
Remove and season with salt and pepper.
Four Cheese Pizza
Topping for 1 (10-inch) pizza
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
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.
Grilled Portobello Mushroom Pizza
Topping for 1 (12-inch) pizza
1 medium onion, thinly sliced
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 cup shredded mozzarella cheese
1 cup shredded fontina cheese
1 cup grilled Portobello mushroom slices (see below)
1 teaspoon chopped fresh rosemary
2 tablespoons grated Parmesan cheese
In a medium skillet, heat 2 tablespoons oil over medium-low heat.
Add the onion and sauté until golden brown, about 12 minutes.
During the last 5 minutes of cooking, add the garlic to the skillet.
Remove skillet from heat and set aside.
Spread the mozzarella and fontina evenly over the pizza dough.
Add the onion and garlic, mushrooms, rosemary, and Parmesan.
Bake until the crust is brown, about 10-12 minutes.
To grill mushrooms:
Combine 1 tablespoon oil, 1 clove minced garlic, pinch of oregano , salt and pepper.
Coat the mushrooms with the oil mixture.
Place on a grill and cook 4-5 minutes, until tender but not mushy.
Clam Pizza
Topping for 1 (10-12 inch) pizza
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
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.
Roasted Garlic Pizza
Topping for 1 (12-inch) pizza
1 head garlic
Olive oil
1 bunch fresh spinach, coarsely chopped
6 ounces feta cheese
8 oil-packed sun-dried tomatoes, sliced
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 coat 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.
Sausage, Tomato and Artichoke Pizza
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
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.
Black and White Pizza
4 ounces fresh mozzarella, thinly sliced
2 tablespoons grated Parmesan cheese
Olive paste (recipe follows)
Spread the olive paste over the pizza dough.
Distribute the mozzarella evenly over the top.
Bake about 7 minutes.
Add the Parmesan cheese and bake for another 3-5 minutes.
Olive Paste
1 cup pitted black olives, such as Kalamata
1/4 cup capers
2 garlic cloves
1/2 teaspoon dried thyme
1-2 tablespoon extra virgin olive oil
Black pepper
Lemon juice
In a food processor, put the olives, capers, garlic, and thyme.
Process to make a smooth paste.
With the machine running, add the olive oil.
Season with pepper and a little lemon juice.
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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Recipes
Margherita Pizza
White Pizza
Asparagus and Prosciutto Pizza
Gorgonzola Pizza
Four Cheese Pizza
Grilled Portobello Mushroom Pizza
Clam Pizza
Roasted Garlic Pizza
Sausage, Tomato, and Artichoke Pizza
Black and White Pizza
Margherita Pizza
White Pizza
Asparagus and Prosciutto Pizza
Gorgonzola Pizza
Four Cheese Pizza
Grilled Portobello Mushroom Pizza
Clam Pizza
Roasted Garlic Pizza
Sausage, Tomato, and Artichoke Pizza
Black and White Pizza
