Pizza Topping Ideas - Genie


The Cheeses

Mozzarella is the most commonly used cheese for pizza toppings. Its'
mild flavor and creamy, stringy texture are what we've come to expect
on a pizza. But there are many other interesting choices.

For best results, use mainly milder cheeses such as Monterey Jack,
Fontina, and Mozzarella. Use small amounts of the more pungent
cheeses, like Bleu, Goat, and Parmesan in conjunction with the milder
ones. Cream cheese and mascarpone are excellent for fruit pizza.

Mild, creamy cheeses:

Colby, Edam, Fontina, Gouda, Monterey Jack, Mozzarella,
Muenster, Scamorze, and possibly Swiss

More pungent cheeses, use small amounts of these:

Bel Paese, Blue Cheese, Brie, Camembert, Cheddar, Goat Cheese,
Limburger, Parmesan, Port du Salut, Provolone, Romano, Roquefort


Meat, Poultry and Seafood

Meats and seafood are generally cooked before being arranged on a
pizza. How they are cooked changes their flavor entirely, and changes
the direction of your pizza toppings selections. Chicken, for
instance, can be roasted, grilled, barbecued and marinated, or coated
with any pizza sauce before going into the oven. Each process gives
the chicken a distinctive flavor and texture, and makes for fun
experimentation.


Anchovies, Bacon, Beef, Calamari, Canadian Bacon, Caviar, Chicken,
Clams, Duck, Ham, Lamb, Salami, Pork, Sausage, Scallops, Shrimp,
Smoked

Salmon, Turkey


Vegetables and More

Most vegetables do not need to be pre-cooked unless they cook more
slowly than the other pizza toppings, or if they are very juicy.
But, as with meats and seafood, you may want to do it anyway, to
create a different flavor. For instance, the differences in raw
onions, grilled onions, and caramelized onions are vast. The same is
true of raw garlic and roasted garlic, fried eggplant and grilled
eggplant.


Alfalfa Sprouts, Artichoke Hearts, Asparagus, Bamboo Shoots, Bean
Sprouts, Black Beans, Broccoli, Capers, Chives, Cilantro, Eggplant,
Garlic,

Green Chiles, Green Onions, Bell Peppers, Jalapeno Peppers, Leeks,

Lettuce, Mushrooms, Olives, Onions, Peanuts, Pineapple, Portobello

Mushrooms, Red Beans, Red Onions, Roasted Garlic, Scallions,
Shallots,

Shitake Mushrooms, Shredded Carrots, Snow Peas, Spinach, Sun-Dried

Tomatoes, Tomatoes, Trumpet Mushrooms, Walnuts, Water Chestnuts,

Yellow Squash, Zucchini


Garnishes

Garnishes are a new concept in pizza toppings. They should be applied
after the pizza has been baked.

Avocado, Chili Oil, Chutney, Guacamole, Lettuce, Olive Oil, Parsley, Salsa