Pizza is different for everyone!
The most ordered Pizzas are Pepperoni, Italian Sausage then followed by combination's of Italian Sausage and Mushrooms, etc. I have included here some of my favorite Pizza Toppings as well as a list of other Pizza Toppings that may inspire you. The most important thing to remember is to always use the freshest highest quality ingredients when possible! Keep your cooking clean and simple; let the flavor of each ingredient shine through!
Pizza Toppings print version
For Mushroom Pizza
1 cup sliced Crimini or your favorite Mushrooms
2 tbsp Olive Oil
Sea Salt and fresh Ground Black Pepper
1 clove fresh Garlic minced
2 fresh Basil leaves
Combine all the ingredients in a bowl except the Basil, season with salt and pepper. Pre heat your oven to 450 degrees. Place your seasoned Mushrooms onto a cookie sheet spreading them out so they are even.
Place the pan into the oven and let the Mushrooms roast for 5 minutes. After 5 minutes check the Mushrooms they should be sizzling and caramelized on the edges. Because Mushrooms are mostly water your finished amount may be 50% of what you started with.
Remove the Mushrooms from the oven and let cool. Using a spatula transfer the Roasted Mushrooms to a suitable sized container. Tear your Basil leafs and add them to your Mushrooms and mix. Cover and refrigerate till needed.
1 half each Green and Red Bell Peppers you may also use Yellow if you desire more color
3 tbsp Olive Oil
Sea salt and fresh Ground Black Pepper
2 clove fresh Garlic minced
2 fresh Basil leaves
1/4 sprig fresh Rosemary, cleaned and chopped
1 tsp chopped fresh Italian Parsley
Cut the Bell Peppers into a large dice, 1/2 inch square.
Combine all the ingredients in a bowl except the Basil and Parsley, season with salt and pepper. Pre heat your oven to 450 degrees. Place your seasoned Peppers onto a cookie sheet spreading them out so they are even.
Place the pan into the oven and let the Bell Peppers roast for 10 minutes. After 10 minutes check the Bell Peppers they should be roasted with a wonderful aroma!
Remove the Roasted Peppers from the oven and let cool. Using a spatula transfer the Roasted Peppers Tear your to a suitable sized container.Basil leafs and ad them to your Roasted Peppers with the chopped fresh Italian Parsley and mix. Cover and refrigerate till needed.
Cooking Italian Sausage for Pizza
For thin crust or Naples style Pizza I prefer to cook the Italian Sausage in advance and add it to the pie. This works especially well if you are cooking Pizza in a hot oven or an outdoor oven or grill. By cooking your Italian Sausage in advance it allows you to control the seasoning and browning avoiding the dreaded raw Italian Sausage on your Pizza.
If you are baking your Pizza at a lower temperature and have a longer bake time you may use raw Italian Sausage topped right onto the pizza, this is great for flavor because the juice and fat of the Italian Sausage goes directly onto the pizza creating that classic home town Pizzeria taste!
Try both ways and stick with what you like!
1 lb Hot or Mild Italian Sausage bulk or in the casing
2 tbsp Olive Oil
Salt and Pepper
Remove the Italian Sausage from the casing and break it up with your fingers into smaller pieces. Pour the Olive Oil into a preheated sauté pan. Add your crumbled raw Italian Sausage and proceed to fry it till brown and flavorful. At this time you have the ability to leave it chunkier or break it up finer, it’s up to you. You may also add more garlic or fresh herbs as well.
Once your Italian Sausage is browned and cooked through (170 degrees) you may remove it from your stove and let it cool. Using a spatula transfer the Italian Sausage to a suitable sized container. Cover and refrigerate till needed.
Best Pizza Toppings
- Whole Milk Mozzarella
- Fresh Mozzarella Domestic
- Mozzarella Di Buffalo
- Mascarpone Cream
- Imported Parmesan
- Imported Romano
- Smoked Provolone
- Goat Cheese
- Feta Cheese
- Whole Milk Ricotta (You also may use the same filling that you fill your Raviolis with!)
Vegetables for Pizza
- Onions any kind. Try roasting them like the Roasted Peppers.
- Any fresh herb! Basil, Oregano, Rosemary etc
- Garlic, sauté first or add straight for a big Garlic hit!
- Marinated Artichokes
- Kalamata Olives or any other Olive other than the canned ripe sliced Olives!
- Fresh Chopped Tomatoes (right from your garden with the fresh Basil you grew)
- Braised Escarole or Rapini
- Roasted Eggplant (take whole Eggplant pierce the skin roast for 30 min, cool then cut, scoop season)
- Sun-dried Tomatoes
- Blanched or Roasted Asparagus
- Giardiniera (like for Italian Beef)
- Boiled, sliced and seasoned Yukon Gold Potatoes
- Spinach (place it on top of the sauce and the cheese on top of the Spinach)
Other than Sausage to Top your Pizza
- Prosciutto or Bresaola, top with Arugula salad and thin slices of Prosciutto
- Try Soprassata or Salami as an alternative to Pepperoni
- Sliced Grilled Chicken
- Seafood, Sautéed Shrimp, Scallops
- Pancetta, slice and cook like bacon first then chop it up, reserve the fat and use it for your Italian Gravy!
- Chicken Sausage
What? Your favorite is not mentioned? Why not let us know your recommendations as well! Have fun and remember Cook-Italian.com!