Pizza Topping Ideas Food

5 EASY PIZZA TOPPINGS

5 easy pizza toppings image

Knock up a quick dough base then choose one of these exciting toppings for an easy homemade Italian feast

Provided by Good Food team

Time 35m

Number Of Ingredients 29

Ingredients

1 pizza base, ready-made or from 300g bread mix
75g basil pesto
75g mushroom, sliced
handful cherry tomatoes, halved
100g ham, chopped
handful rocket
75g passata
1 green pepper, deseeded and sliced
handful parsley, roughly chopped
100g mozzarella, torn
1 red chilli, sliced
40g pepperoni, sliced
2 big handfuls spinach
75g basil pesto
50g green olives, halved
50g sundried tomatoes, sliced
100g soft goat's cheese
200g ricotta
400g can artichoke heart, drained
50g black olives, halved
6 rashers streaky bacon
200g lean beef mince
1 red onion, sliced
3 garlic cloves, crushed
1 tsp olive oil
75g passata
handful cherry tomatoes, halved
100g mozzarella, torn
basil leaves, to serve (optional)

Steps:

To make your own base: Make up 300g bread mix following pack instructions. Don't rise or knead - just roll into a rough 30cm circle on a baking sheet. Or you can buy a ready-made pizza base from the supermarket. Top using suggestions below.
To bake your pizza: Heat oven to 240C/220C fan/gas 8, add one of the toppings suggested below then bake for 15-20 mins until crisp.
Ham, mushroom & rocket with pesto: Spread your base with the pesto. Top with ham, mushrooms, tomatoes and some seasoning. Bake as above then top with a handful of rocket.
Spicy pepperoni & pepper: Spread your base with passata. Top with pepperoni, chilli, green pepper and mozzarella. Season, bake as above. Sprinkle with parsley.
Italian goat's cheese & veggie special: Put spinach into a colander, pour over a kettle of boiling water to wilt, then squeeze out any excess. Spread base with pesto. Top with the spinach, cheese, olives and tomatoes. Season, then bake as above.
Crispy bacon, artichoke & ricotta: Spread your base with ricotta. Scatter over artichokes, olives and bacon. Season and bake as above.
Beef, basil, tomato & mozzarella: Fry mince with onion and garlic in olive oil over a high heat for 5 mins until browned. Spread passata over your base. Top with mince mixture, tomatoes and mozzarella. Season and bake as per above. Sprinkle with some basil leaves and serve.

PIZZA TOPPING - SMOKED SALMON PIZZA

Pizza Topping - Smoked Salmon Pizza image

We often have pizza nights and our guests are encouraged to tell us in advance their favourite topping so we can shop up. I have a whole bench with different toppings and already made bases, we use Recipe #256080, our guests then dress their own pizza. We have come up with really good flavours and some flavours that are only meant to be made once. This pizza was one of the inventions founded by a few people. Capers may be salty so don't add salt until you sample the cooked pizza first.

Provided by Chef floWer

Categories Lunch/Snacks

Time 20m

Yield 1 20 cm Pizza

Number Of Ingredients 8

Ingredients

1 prepared pizza crust
1/2 cup tomato pizza sauce (if base doesn't already come with tomato sauce)
100 g smoked salmon, finely sliced
1/2 red onion, sliced
1/2 cup mozzarella cheese, grated or 100 g provolone cheese, thinly sliced
2 tablespoons capers, drained
5 fresh basil leaves or 1/2 teaspoon dried basil
1/2 teaspoon olive oil (to oil the base of the pizza)

Steps:

Pre-heat oven at 190oC/375oF/Mark 5.
Add tomato sauce on prepared pizza crust/pizza base if it already doesn't come with tomato sauce.
Scatter one layer of smoked salmon evenly on tomato base (more if you prefer), scatter red onions, cheese, capers, tear or sprinkle basil around pizza.
Bake in oven for 15 mins or until base is cooked and topping heated through - Enjoy.

Nutrition Facts : Calories 425.1, Fat 22.3, SaturatedFat 9.1, Cholesterol 67.2, Sodium 2247.9, Carbohydrate 21.8, Fiber 1.9, Sugar 14.1, Protein 34.1

PIZZA TOPPING: PISSALADIERE

Pizza Topping: Pissaladiere image

Pissaladiere is basically an onion pizza. You may use Recipe #256080 for the dough. It's important not to change this recipe much, I wanted to use less olive oil (but I didn't) but it was needed to make the pizza moist on top and I wanted to leave the sugar out (but I didn't) but it was needed to make the onions sweeter. This recipe came from Marie Claire Zest by Michele Cranston.

Provided by Chef floWer

Categories Lunch/Snacks

Time 1h10m

Yield 4 pizzas

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
4 -5 large onions, peeled and finely sliced
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon caster sugar, superfine
12 anchovy fillets
16 black olives, pitted
12 fresh basil leaves
olive oil flavored cooking spray, lightly oiled

Steps:

Preheat the oven 220oC/425oF/Gas
On a medium setting, heat a large frying pan with lid, add the olive oil, onions, rosemary and thyme.
Cover and reduce heat to low, cook for 20 minutes, or until the onions are very soft but not burnt. Add the sugar to the onions and cook for a further minute, setting aside for later use.
Base/Dough: Flour surface to turn out the ready dough, knead and punch it down. Divide dough into four sections and roll out each piece into and thin oval shape. Turn the edges over a little to form a somewhat thicker crust.
Put dough on a large tray, which has been oiled and cover the surface of the pizzas with the onion mixture. Rip the anchovies and olives into small pieces and place them over the onion mixture.
Place tray into the oven and bake for 15 minutes. Remove from the oven and garnish with freshly torn basil leaves.

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