Ideas for Sides/Appetizers for Pizza Needed Please

[jvalentino]

I'm making pizza this weekend for friends, and wanted to serve something different either with it or as a first course. I've been doing green salad, and bruschetta and sometimes an antipasta platter but would really like some other more creative ideas. Advance prep is a plus. Any suggestions?

Thanks,

Jeff

[BeeZee]

What kinds of toppings on your pizzas?

I like to do things that aren't too similar or complement the other flavors.

Instead of green salad, what about a salad of shaved fennel with olives, oranges, parsley w/olive oil vinagrette? I like having something acidic, and this is good to prepare in advance.

[jvalentino]

What kinds of toppings on your pizzas?

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These are what I have planned right now-

margherita

pepperoni, and green pepper

sausage, carmelized onion, fontina, and mozz

and maybe a greek inspired one-feta, red onion, kalamata olive, and oregano (no red sauce)

[PopsicleToze]

Maybe something like Oysters Rockefeller – except instead of an oyster shell, use an artichoke bottom as the base. It works really well.

[msfurious1]

As a first course, steamed mussels and/or clams done on the stovetop or a platter of cold boiled shrimp with a spicy dipping sauce.

[Emily_R]

As a first course, steamed mussels and/or clams done on the stovetop or a platter of cold boiled shrimp with a spicy dipping sauce.

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I think the boiled shrimp with dipping sauce sounds perfect... Also, what about some stuffed grape leaves?

[YPants]

damn, i want some steamed mussels.

[chappie]

I wouldn't do the bruscetta as a side for pizza -- it's just doubling up on the bread. (Always makes me laugh that delivery chain pizza joints sell breadsticks as a size for bready pizza, and nowadays, for dessert -- sugary doughballs!).

How about a size of broccoli rabe, sauteed in olive oil, crushed red pepper flakes and garlic (lid on for awhile to steam, then off to reduce the liquid), finished with a hit of balsamic?

[RobertCollins]

Perhaps a Chopped Salad. Or for me and those wonderful ingredients, a simple Arugula with shaved Parmesan and olive oil with lemon. Something about the little bit of bitterness seems to fit with what I perceive as the sweet and savory toppings except the Greek one which I don't read as mild at all.