appetizer pizzas

[paulraphael]

i've been in the mood to make some kind of pizza, and thought it would be fun to make some for appetizers for a dinner party this weekend.

i'm thinking something small and simple, with a neapolitan style crust.

the main course is going to be a moroccan tagine with lamb and apricots.

any thoughts on some interesting seasonal toppings?

[prasantrin]

Figs and goat cheese, drizzled with a bit of honey.

[mkayahara]

I don't know about seasonal, but how about something like tapenade, or a mix of olives and preserved lemons, in keeping with the Moroccan theme?

I've always wanted to do a pizza with harissa and coriander (seed and leaf) on it...

[prasantrin]

I don't know about seasonal, but how about something like tapenade, or a mix of olives and preserved lemons, in keeping with the Moroccan theme?

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Goat cheese and tapenade is also very delicious.

[snowangel]

No suggestions for toppings, but how about using phyllo for the crust?

[paulraphael]

Figs and goat cheese, drizzled with a bit of honey.

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Rona, I tried this combination for one of the pizzas and it was perfect. Thanks for a great idea! The crust was Peter Reinhart's variation on Neapotitan dough. The other pizza was more italian .. fresh mozerella, prociuto, san marzano tomatoes, and some choppe asparagus.

And thanks everyone else ... a lot of good ideas, definitely worthy of future pizza experiments. The phyllo crust sounds like a fun variation.