The Perfect Pizza – part III – Top that
Rule number one, do not over stack, the bread gets soggy…unless you like it over stacked and soggy.
Less is more and make sure you´ve got quality ingredients.
When I make pizza with for example, pepperoni, cheese, onion, fresh chili and mushrooms I don´t put much of each, that would be over stacking…
What I listed above with fresh ruccola and fresh basil after it comes out of the oven is my favorite pizza toppings.
look at that green pepper corn, mmmm
I get a quality salami with green pepper and i use fresh mozzarella. The green pepper corns in the salami give such a wooonnnnderful flavor
Some how no matter what I put on my pizza it´s always good. I have used left over Indian food (lamb in cashew-tomato sauce, mango chutney…), left over Cuban sandwich (ham, pork, pickles, mustard…), left over dumplings (ground pork, fennel, chili…).
So what it the key to the perfect pizza toppings?
- Less is more
- Quality ingredients
- Fresh basil and fresh mozzarella
- Don´t be afraid to try new things instead of making always the same pizza… You can always make the usual one next time or make two, the usual one and a new one.
My favorite: (as seen below with pictures)
- Creme fraice mixed with cheese and jalapeno
- Ground lamb, fresh red onion, parsley and lemon
- Green pepper salami, mushrooms, onion, chili and ruccola, with passata and fresh mozzarella
- Dijon mustard, feta cheese and olives
One of my favorite pizza has only on top a mix of Creme fraice, shredded Montery Jack type of cheese and jalapeno (either canned or fresh, both works) . Mix well and season with salt and pepper and spread it on the rolled out pizza dough.
Photo: Björn Árnason
Another favorite is Lahmacun. I urge you to try it, and please use ground lamb instead of ground beef.
Last but not least, don´t forget to make a Calzone once in a while…
The very last one, try this one, it´s a crowd pleaser, The topping: Dijon mustard, feta cheese and olives. Spread the Dijon mustard on the rolled out dough, top it with olives and feta. So good i tell you, soooo good. Perfect for the grill this summer with a glass of chilled white wine.