Last Updated on October 7, 2020 by Nazmin Sorker
Best Homemade Pizza Toppings
There is little to beat the irresistible aroma and best taste of a freshly made pizza cooked in a wood-fired brick oven. However, a homemade dough base and a freshly made tomato sauce will give you the closest thing possible to an authentic Italian pizza. Pizzas can have every imaginable type of toppings.
There are endless varieties of salamis and cured meats, hams, and sausages which all make excellent toppings. Canned or fresh fish or seafood is also good. Vegetables of all kinds make the most tempting and attractive pizza toppings. Choose the best quality vegetables and herbs for maximum flavor.
A variety of antipasti, such as artichoke hearts, sun-dried tomatoes, sliced (bell) peppers, and mushrooms, are sold in jars of olive oil and these make the most delicious and convenient toppings. You can also use the oil from the jar to drizzle over the pizza before baking to keep it moist.
An unusual combination of blue Gorgonzola cheese and pears combine to give a colorful pizza. The wholemeal base adds a nutty flavor and texture.
- Pizza Dough:
- 7 g/¼ oz dried yeast
- 1 tsp sugar
- 250 ml/9 fl oz/
- 1 cup hand-hot water 175 g/
- 6 oz wholemeal flour
- 175 g/6 oz strong white flour
- 1 tsp salt
- 1 tbsp olive oil.
400 g/14 oz pumpkin or squash, peeled and cubed 1 tbsp olive oil 1 pear, cored, peeled, and sliced 100 g 3¼ oz Gorgonzola cheese 1 spring fresh rosemary, to garnish.
- Place the yeast and sugar in a measuring jug and mix with 50 ml/2 fl oz/4 tbsp of the water. Leave the yeast mixture in a warm place for 15 minutes or until frothy.
- Mix both of the flours with the salt and make a well in the center. Add the oil, the yeast mixture, and the remaining water. Using a wooden spoon, mix to form a dough.
- Turn the dough out onto a floured surface and knead for 4-5 minutes or until smooth.
- Return the dough to the bowl, cover with an oiled sheet of cling film (plastic wrap) and leave to rise for 30 minutes or until doubled in size.
- Remove the dough from the bowl. Knead the dough for 2 minutes. Using a rolling pin, roll out the dough to form a long oval shape, then place it on an oiled baking tray (cookie sheet), pushing out the edges until even. The dough should be no more than 6 mm/¼ inches thick because it will rise during cooking.
- To make the topping, place the pumpkin in a shallow roasting tin (pan). Drizzle with the olive oil cook under a preheated grill (broiler) for 20 minutes or until soft and lightly golden.
- Top the dough with the pear and the pumpkin, brushing with the oil from the tin (pan). Sprinkle over the Gorgonzola. Bake in a preheated oven, at 200 C/ 400 F/ Gas Mark 6 for 15 minutes or until the base is golden. Garnish with a sprig of rosemary
- Begin ½ hour ahead or early in the day
- 12 appetizers
- 65 cals each
- 6 fresh or frozen (thawed)
- 2½-inch bagels
- 2 ounces ricotta, shredded
- Gruyere of goat’s cheese
- toppings of your choice:
- roasted sweet red
- pepper strips, sliced
- olives, tomatoes, fresh herbs
- Slice bagels crosswise into halves. On cut sides of bagels, place approximately 2 teaspoons cheese. Garnish cheese with toppings of your choice. On a waxed-paper-lined cookie sheet, freeze until firm. Place in a freezer container; cover; freeze.
- About 15 minutes before serving, heat 6 pizzas on the pater-towel-lined plate at medium-low (30% power) 4½ to 5 minutes, until cheese softens or melts. Repeat with remaining pizzas.
Sugar continues to cook after it is removed from the oven, so cook only until a rich golden shade; let deeper color develop outside of the oven.
An oven-safe glass measure of batter bowl with a handle is best for caramelizing sugar of cooking sugar syrups.
The handle makes it easy to lift and pour while the glass can withstand the high cooking heat.
To prevent boilovers, use a measure that holds double the volume of ingredients.
Caramel Pears in Strawberry Sauce
- Begin 1¼ hours ahead or early in the day
- 6 servings
- 250 cals per serving
- Low in sodium
- 6 large pears (about 3 pounds)
- 2 tablespoons lemon juice water
- 1 10-ounce package frozen strawberries or raspberries in syrup, thawed
- 1/3 cup sugar
- 3 tablespoons heavy cream
- Peel pears. With apple corer, remove cores from bottoms of pears, but do not remove stems. Cut a thin slice off the bottom of each pear to flatten. If desired, with stripper or tines of the fork, cut spiral stripes into pears. Brush with lemon juice.
- Arrange pears, bottoms down, in baking dish; add ¼ cup water. Cover with plastic wrap; cook at high (100% power) 12 to 14 minutes until tender, rotating dish once.
- In a blender, blend strawberries with their syrup until smooth. Press strawberry mixture through a sieve to remove seeds.
- In a 1-quart glass measure, combine sugar and 1 tablespoon water. Cook at high2 to 4 minutes, without stirring, until sugar turns a light golden color. Gradually add heavy cream, stirring constantly. Cook at high 1 minute; stir. Let stand 2 to 3 minutes; then stir until smooth.
- Spoon strawberry sauce onto a serving platter. Arrange pears in the sauce. Spoon caramel over pears. To serve chilled, follow recipe steps 1 through 4. Refrigerate pears, sauce, and caramel. Reheat caramel; drizzle on pears just before serving.