5 Easy Pizza Toppings Recipes

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 TOPPINGS

Pizza toppings image

Here are our top 10 favourite pizza toppings! This list will continue to grow, at which point I'll start creating separate recipes for each pizza. For now, enjoy this handy 10-in-1 list! Also see - homemade pizza dough (dough and cooking) and pizza sauce recipe. No yeast? No worries! Make this Magic No Yeast Pizza Dough.

Provided by Nagi

Categories Mains

Number Of Ingredients 60

Ingredients

1 pizza base
1/4 cup pizza sauce
140g (1 1/3 cups) mozzarella cheese (, freshly grated)
20 slices pepperoni (, cut 3mm / 1/8" thick)
130g (1 1/3 cups) mozzarella cheese (, freshly grated)
1/3 cup onion (, cut 0.5cm (1/4") thick)
1/3 cup bacon (, cut into 1 x 3cm (1/2 x 2") pieces)
1/2 cup capsicum (, sliced 0.5cm (1/4") thick)
12 slices pepperoni (, cut 3mm / 1/8" thick)
1/3 cup beef mince (ground beef) (, formed into 1cm (1/2") balls)
1/3 cup button mushrooms (, cut 3mm (1/8") thick)
1/4 cup black olives (, sliced)
140g (1 1/3 cups) mozzarella cheese (, freshly grated)
2/3 cup ham (, cut into 2 x 0.5cm (1 x 1/4") batons)
1/2 cup pineapple (, cut into small chunks)
3 tbsp barbecue sauce (instead of pizza sauce)
125g (1 1/4 cups) mozzarella cheese (, freshly grated)
10 slices pepperoni (, cut 3mm (1/8") thick)
1/3 cup bacon (, cut into 1 x 3cm (1/2 x 2") pieces)
1/3 cup cabanossi (, cut into 5mm (1/4") pieces)
1/3 cup beef mince (ground beef) (, formed into 1cm (1/2") balls)
1/3 cup ham (, cut into 2 x 0.5cm (1 x 1/4") batons)
130g (1 1/3 cups) mozzarella cheese (, freshly grated)
12 medium raw prawns/shrimp (, shelled and deveined)
25g / 1.5 tbsp butter (, unsalted)
1/4 tsp salt
1 tbsp garlic (, chopped)
1/2 cup capsicum (, sliced 0.5cm (1/4") thick)
1/2 cup onion (, sliced 0.5cm (1/4") thick)
2 tsp long red chillis (, sliced finely)
1 cup baby rocket (, loosely packed)
130g (1 1/3 cups) mozzarella cheese (, freshly grated)
120g (3/4 cup) pork sausage (, skin removed, torn into 12 or so little balls (raw))
1 1/2 cups kale (, stems removed, torn into pieces (raw))
2 tsp olive oil
125g / 4.4oz fresh buffalo mozzarella (, very well drained)
2 tbsp extra virgin olive oil
12 basil leaves
140g (1 1/3cups) mozzarella cheese (, freshly grated)
1/2 cup artichokes (jarred) (, well drained then sliced)
3/4 cup button mushrooms (, cut 3mm (1/8") thick)
2/3 cup (70g) shaved ham (, torn into pieces)
1/4 cup black olives (, sliced)
110g (1 heaped cup) mozzarella cheese (, freshly grated)
1/2 cup (70g) sliced provolone cheese (, torn into pieces)
1/3 cup (40g) blue cheese (, broken into 1.5cm (1/2") pieces)
3 tbsp parmesan cheese (, grated)
140g (1 1/3 cups) mozzarella cheese (, freshly grated)
1 tbsp olive oil (, plus extra for drizzling)
8 - 10 slices prosciutto
1 cup baby rocket (, loosely packed)
160g (1 2/3 cups) mozzarella cheese (, freshly grated)
1.5 tbsp garlic (, minced or grated)
1.5 tsp dried oregano
1/4 tsp salt
130g (1 1/3 cups) mozzarella cheese (, freshly grated)
1 1/4 cups potato (waxy variety) (, 2mm (1/12") slices)
1 tbsp fresh rosemary leaves (picked, loosely packed)
1/4 tsp salt
1.5 tbsp extra virgin olive oil

Steps:

Preheat oven to 275°C/530°F, or as high as it will go. Place oven shelf in top third of oven.
Stretch dough to form pizza base and slide onto baking pan.
Follow topping directions below, then place in oven.
Turn pizza at 4 minutes so it cooks evenly, and check at 8 minutes (even if recipe says 10 minutes). Take out early if cheese gets too brown.

20 POPULAR PIZZA TOPPINGS

20 Popular Pizza Toppings image

Here's the only homemade pizza recipe you need! Learn how to make the best pizza dough, sauce, and toppings. For the topping ideas, see the recipes list above.

Provided by Sonja Overhiser

Categories Pizza

Time 1h7m

Number Of Ingredients 10

Ingredients

1 ball Best Pizza Dough or Thin Crust Dough (or go to Cast Iron Pizza, Sheet Pan Pizza, or Pizza Oven Dough*)
Semolina flour or cornmeal, for dusting
1 small garlic clove (1/2 medium)
15 ounces crushed fire roasted tomatoes (or high quality organic canned tomatoes)
1 tablespoon extra virgin olive oil
½ teaspoon dried oregano
Scant ½ teaspoon kosher salt
3/4 cup shredded mozzarella cheese (or 1/2 cup shredded mozzarella and 2 to 3 ounces goat cheese, in dollops)
Parmesan cheese, for topping
Fresh basil leaves, for garnish

Steps:

Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.) Or use one of the alternate dough methods.*
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here's the pizza oven we use).
Peel and cut the garlic into a few rough pieces. Place the garlic, fire roasted tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You'll use about 1/3 cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!)
If you're making Thin Crust Dough, place it on a lightly floured surface and gently press it into a circle, adding a pinch of flour if it is too sticky. Then roll out the dough into a circle about 11 inches in diameter, using just enough flour on each side to keep it from sticking. If the dough starts to resist rolling, wait for a minute or two, at which point it will roll out more easily.
Spread a thin layer of the pizza sauce over the dough, using about 1/3 cup. Add the mozzarella cheese (and if using, goat cheese or other types of cheese). Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
Allow the pizza to cool for a minute or two before adding the basil leaves on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

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