Top-Notch Pizza Toppings

Amp up your cheese pizza with these winning combinations.

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Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

Photo By: chris coppa

How to Dress Up Your Pizza

Make classic pizza dough (pictured above) and stretch into a round as directed. (Or use 1 pound store-bought dough.) Meanwhile, preheat a pizza stone or inverted baking sheet on the lowest oven rack at 500 degrees F for at least 1 hour. Read on to choose your topping combination; top and bake as directed.

Photography by Levi Brown

Brussels Sprouts-Pancetta

Rub the dough with olive oil and grated garlic.

 

Top with sliced Taleggio, lots of shaved Brussels sprouts (they will shrink), diced pancetta, grated pecorino, a drizzle of olive oil and red pepper flakes.

 

Bake until golden, 10 to 14 minutes.

 

Finish with a drizzle of olive oil, and season with salt.

Butternut Squash-Ricotta

Rub the dough with olive oil and grated garlic.

 

Top with spoonfuls of ricotta, cubes of roasted butternut squash, salt and red pepper flakes.

 

Bake until golden, 10 to 14 minutes.

 

Finish with grated Parmesan, fresh sage, a drizzle of olive oil and salt.

Potato-Leek

Rub the dough with olive oil.

 

Top with grated Gruyère and mozzarella, then thinly sliced Yukon gold potatoes and leeks, and salt and pepper.

 

Bake until the potatoes are tender and the crust is golden, 10 minutes.

 

Finish with more Gruyère and mozzarella, and fresh thyme; bake until melted, 3 more minutes.

Three-Cheese Hawaiian

Spread the dough with pizza sauce.

 

Top with shredded mozzarella, provolone, Parmesan, diced Spam, sliced fresh pineapple and red onion, and salt and pepper. 

 

Bake until golden, 10 to 12 minutes.

Fig, Gorgonzola and Prosciutto

Rub the dough with olive oil; season with salt and pepper.

 

Top with sliced mozzarella, quartered fresh figs and grated Parmesan.

 

Bake until golden, 10 minutes; sprinkle with crumbled Gorgonzola and continue baking until melted, 2 more minutes.

Cauliflower-Grape

Rub the dough with olive oil.

 

Top with grated pecorino, finely chopped rosemary, salt and pepper, roasted cauliflower florets, halved red grapes and grated Asiago.

 

Bake until golden, 10 to 14 minutes.

Sausage and Eggs

Spread the dough with pizza sauce.

 

Top with shredded Italian cheese blend, cooked crumbled Italian sausage, sliced green bell peppers and mushrooms, and salt and pepper.

 

Bake until golden, 15 minutes, adding more cheese and cracking 4 eggs on the pizza halfway through.

 

Finish with salt and pepper.

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