I know we have pizza enthusiasts on this site and I like to try new things, so I'd like to get some new ideas for toppings. I also know there are some pizza threads but I couldn't find anything like what I'm after, just a list of toppings people like to put together. Heck, I figure we can all collaborate and turn this into sort of a makeshift recipe collection. Feel free to add what you like to put on your pizzas or comment on anything I've posted. I'll get the ball rolling...
My most recent creation was served at my birthday party a few days ago; just a quick warning, I don't use tomato sauce as a base for anything. I ended up serving a thin crust 50% whole wheat pizza with butterflied prawns, sun dried tomatoes and crumbled goat cheese served on a base of fresh basil pesto. The prawns were cooked before being put on the pizza, but this step probably could have been skipped. I also found that the sun dried tomatoes tend to add a fair amount of acidity and should be used sparingly, especially with the sourness of the goat cheese. The pesto was pretty oily so I never added any kind of cheese on top for fear of deep-frying the pizza in the oven. The lack of cheese on top does make the toppings move around a bit, but the flavor makes it worth it.
And in the words of Takeshi Kaga... Allez Cuisine!
My most recent creation was served at my birthday party a few days ago; just a quick warning, I don't use tomato sauce as a base for anything. I ended up serving a thin crust 50% whole wheat pizza with butterflied prawns, sun dried tomatoes and crumbled goat cheese served on a base of fresh basil pesto. The prawns were cooked before being put on the pizza, but this step probably could have been skipped. I also found that the sun dried tomatoes tend to add a fair amount of acidity and should be used sparingly, especially with the sourness of the goat cheese. The pesto was pretty oily so I never added any kind of cheese on top for fear of deep-frying the pizza in the oven. The lack of cheese on top does make the toppings move around a bit, but the flavor makes it worth it.
And in the words of Takeshi Kaga... Allez Cuisine!