We regularly make pizza at home, and when we do, our toppings are almost always the same. After several years of trial and error, we’ve found the combinations that suit the discerning palates of our sons and we rarely waiver from them. That certainly doesn’t make them boring – quite the contrary – after a long week, it’s often nice to eat something familiar and comforting.
Our basic bread recipe makes enough dough for four large bases. We always start with a potato pizza, followed by a pizza each for the boys, and one for Pete and I.
Small Man’s pizza is topped with homemade tomato passata, mozarella cheese, dry cured pancetta, Swiss Brown mushrooms, Sicilian and Kalamata olives, Italian anchovies and fresh oregano. Last time we also included some San Daniele prosciutto, at the suggestion of my friends at Real Food has Curves. In pizza terms, we don’t really use a lot of cheese, just a thin layer under the toppings to hold them down.
Big Boy’s pizza has the same base ingredients, but is covered with finely sliced Spanish onion in place of the olives and anchovies, neither of which he can stand. Small Man, on the other hand, can’t abide onions. It was either make two different pizzas, or feed them both a meat-lover’s special.
Can you suggest any interesting toppings? Pete and I share one between us, and it would be lovely to have some new ideas for our pizza, even if the boys won’t eat it!
Fig Jam and Lime Cordial 
One of my favorite homemade pizza toppings is leeks. We used to use onions but I think leeks bring a richer, more well rounded flavor to the pizza (I usually saute them first). The combination of leeks and prosciutto together is fantastic. We often do leeks, prosciutto (on the very top so it gets nice and crispy), mushrooms and bell peppers, although I think it’s the leek and prosciutto combination that really makes it. My husband likes olives too. Along with that we usually have homemade sauce and fresh mozzarella.
As an interesting alternative, we’ve made this pizza on occasion: http://www.foodnetwork.ca/recipes/Appetizer/Cheese/recipe.html?dishid=756. I was a little skeptical at first but it actually works well. It’s been very popular when we’ve made it for guests.
Leeks! Yes, we occasionally sneak those in instead of onions too, thank you for reminding me! Bell peppers, which we call capsicums, are impossible to get past Small Man though. When we use leeks, we slice them on a mandoline to superthin, then put them on without precooking. Haven’t tried them with prosciutto, but I will next time. Thanks Rebekah! :)
I like the idea of slicing the leeks on a mandoline. I would say I’d try that but I don’t actually have one, so I guess it will have to wait. Also thanks for sharing your bell pepper terminology. I’m actually moving to Australia in July so I’ll have to get used to that.
Gosh those pizzas look good. Discerning tastes indeed! I think I would love a slice of small man’s pizza – all the things I love on pizza.
Lately we have been going with the ‘less is more’ approach with our pizzas. Just one star ingredient with some support from herbs or olives or anchovies. I do like some dollops of some home made chilli jam scattered around my pizza for a suprise chilli hit; and something fresh (uncooked) put on top after cooking such as rocket. Last time Andrew broke an egg over the middle of his pizza and it was really nice – cooked perfectly too. I feel like I should be making pizza for dinner tonight now…except that I had already decided to make your version of the leek rice that you made yesterday. Sigh. I should just move next door to you shouldn’t I? Then I can just pop over for a few bites of everything you are eating. Particularly when you post those cake and chocolate pictures….
Girlfriend, if you lived next door…neither of us would fit through our doorframes. Though maybe you’d make me go to the gym with you.. :)
We’ve made Aussie pizza (pizza with egg) before, with fennel on it as well, but only P and I would eat it. Chilli jam is a very nice idea though, thank you! Hmmm. You’ve just reminded me, maybe I need to start making Marguerita pizzas again, with the fresh basil scattered over the top after it’s cooked. Hmmm…
Hmmm I recently tried a Swedish pizza place and the pizza toppings weren’t so bad although they were a little unusual. We’re talking Doner Kebab and steak with Bearnaise sauce!
I remember that post! They really were unusual toppings… :)
Figs on pizza. Blanched brussels sprouts on pizza (don’t know if they exist on your side of the hemisphere). Thin strips of bison jerky on pizza (good luck with that one, try and search through a Canadian’s backpack). Lots of garlic on pizza, almost always. Oh, I once had a great Punjabi pizza with fresh gingerroot, cumin seeds, onions and green peppers.
I usually put the herbs under the toppings so they don’t dry up. I see you do the opposite, but I’m sure we’d get along fine.
My wife had to be off dairy for over a year-caramelized onions in quantity actually make a satisfying replacement for cheese when necessary.
LOL..bison jerky! I do wonder if they’d dry out too much though? Will make a note to frisk the next Canadian I meet.. :)
Figs are an interesting suggestion, thank you, but even though I adore them, I won’t get brussels sprouts past any of my three men. Love the caramelized onion suggestion too – maybe with anchovies, a kind of pizza pissaladiere?
We only put fresh oregano on the top, since it seems to be more robust than most fresh herbs. When we’re using basil, we add it on after the pizza is cooked, and then put it in for a few seconds just to wilt it.
And on the issue of peppers, we’ve never had much luck with fresh bell peppers (capsicums) on pizza – they always seem too release too much liquid and we end up with a soggy pizza. The few times I’ve used them, we’ve roasted and skinned them first.
Thanks for all the great suggestions! :)
Gorgeous pizzas! I’m definitely gonna make one soon because of this. I’ve never heard of potato pizza but it definitely looks interesting!
Thank you! Potato pizza is the best ever – my boys would happily eat nothing else if we let them! It’s a bit like eating potato chips (crisps) on pizza.. :)
Love your pizzas and the pics makes them look their best!
I love the toppings you picked! But I also like baby artichokes (I cook them first of course) and lots of akkawi cheese (similar to mozzarella) and lots of peppers, jalapeños, poblanos, any peppers.
Thank you – I’d never heard of akkawi cheese before – have just been reading about it on wiki!
Pizza is a firm favourite in our household as well. Everyone gets just a little edgy if there isn’t a weekly cook up of pizzas. And I like to keep the peace.
Your ones look great!
Hahaha…yes, we’re the same. “When are we having pizzas again?”
great pictures, celia! it all looks fantastic!
on occasion i make a roasted red pepper pesto, with almonds and basil and use it instead the tomato base. goes great with bacon and mushrooms. or a base of onion marmalade. on a base of alfredo or mornay i love grated zucchini tossed in olive oil, lemon juice and minced garlic. we all love that one!
Dana, I haven’t thought much about replacing the passata base…hmmm…great suggestions, thank you! Someone else suggested a caramelised onion base, and I have to say the idea is very appealing…
I love your blog! I’ve just discovered it a couple weeks ago. My husband makes the best pizza’s I’ve had. The one I like is the most simple – cappicollo with fresh basil and bufala mozzarella. We use a homemade sundried tomato sauce for the base. Its absolutely delicious.
Hi Cat, thanks for stopping by! I’ve never tried cappicollo – will watch out for it. And oh, how nice it would be if we could afford to use buffalo mozzarella – prohibitively expensive here unfortunately (no buffalos!). :)
If you can’t get bufala (italian for buffalo) mozarella, you can also use bocconcini or any unripened mozarella. It will have a slightly different taste but is still very good. The cappicollo is hot and spicy with the peppery taste of the basil is toned down by the mild freshness of the unripened cheese. Its so good. We actually made pizza last night – good old standby – ham & pineapple.
Your pizzas look divine. We tend to have home made pizzas once a fortnight. A fav pizza topping of mine is smoked salmon with mascarpone cheese, some tomato slices and dried basil. Another is chicken and feta with some olives and semi dried tomatoes.
Ooh, Bec, that is interesting! Do you cook the smoked salmon in the oven, or add it to the pizza after you take it out?
Chicken and feta sounds very nice too, thank you for the suggestions!
Salmon goes on before the pizza goes in the oven. It is devine!
Cheers, Bec! We usually have smoked salmon at home, so I might give this a go next time!
We recently made pizzas using pesto (basil and almond) as the base. We topped with crumbled marinated goat’s cheese, thinly sliced tomato and finely chopped left-over roast chicken. A little finely grated Pecorino over the top… yum!
Sounds delicious, Shell! I’ve never used goat’s cheese on a pizza before – I love the stuff, so will have to give it a go…
Okay……….today I made pizza for the first time in my life!!!
It did get stuck to the parchment paper and we had a hard time serving it ….but boy oh boy was it delicious!
We did 4 cheese, mozarella, parmesan, roquefort and camernbert with a touch of fresh oregano. So yummy!!!
Many, many thanks to you for sharing your recipes and your techniques!
You’re most welcome Judy, although I didn’t think anything could stick to parchment.. :)
Celia