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Pizza Toppings: Simple/Elaborate, Traditional/Unusual

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That makes ham and pineapple pizza look like traditional Italian. 

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Id love a slice of Ham and Pineapple right now !

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One of the area "artisanal" pizza shops, which has gone to limited take out only, is now also offering "pizza kits" which include two pieces of dough, cheese, sauce, and some fresh basil...add your own toppings.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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5 hours ago, rotuts said:

Id love a slice of Ham and Pineapple right now !

That makes two of us. And probably only two of us.

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@Katie Meadow

 

I think there are many 

 

just they don't yet want to admit it

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(shrug) Not a combination I'm fond of to begin with, so doubly unwelcome on a pizza.


“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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9 hours ago, chromedome said:

(shrug) Not a combination I'm fond of to begin with, so doubly unwelcome on a pizza.

I never heard of ham and pineapple pizza until I moved to CA in the early seventies. Nor have I ever eaten or been served ham with those Sunset Magazine pineapple rings thumb-tacked to it. I just assumed the pizza was a west coast version of something invented in Hawaii. It was usually on the menu as a Hawaiian Pizza. I certainly don't see it on the menus of artisan pizza places these days. Nettles? yes. Pineapple no. So we make it at home when our daughter comes back to visit from Atlanta: Fresh Pineapple and Black Forest Pizza. She is always thrilled, since she doesn't know any better. After all it's what Mom and Dad made for her as a kid. My husband eats it, but he thinks it's pretty stupid. Of course he makes the crust so he has an investment.

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4 hours ago, Katie Meadow said:

I never heard of ham and pineapple pizza until I moved to CA in the early seventies. Nor have I ever eaten or been served ham with those Sunset Magazine pineapple rings thumb-tacked to it. I just assumed the pizza was a west coast version of something invented in Hawaii. It was usually on the menu as a Hawaiian Pizza.

It was actually invented by a Greek-born restaurateur in Ontario, oddly enough (he passed away last year).

 

When I moved to the Prairies at the beginning of the 80s, I'd never seen or heard of it. I got a job in a pizzeria, and one of my tasks was to answer the phone if the main order-taker was busy. Someone ordered the Hawaiian, and there was a box for that, so I just ticked the box and took the rest of the order. I asked the cook WTH was a Hawaiian pizza, and he thought I was joking. Then he told me, and I thought *he* was joking.  :P

In an interview late in his career, league-hopping pro QB Doug Flutie was asked about the cultural adjustments involved in moving to/playing in Canada. He specifically mentioned Hawaiian pizza as one of those cultural differences. He apparently phoned his brother Darren*, then still at college, and told him "You'll never guess what they put on pizza up here!"

 

(*Darren Flutie would go on to have a HOF career himself in the CFL, as one of the finest receivers to ever grace the field. He was primarily a slot receiver of Julian Edelman style, a guy who made those tough catches in traffic in the middle of the field. Not especially big or especially fast, but he had a real knack for getting open just at the crucial moment, and he seldom dropped a ball that came anywhere near him.)

 

 

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Down here, barbecue pizza is a big thing. Tomato-based barbecue sauce instead of regular tomato sauce, pulled pork barbecue, mozzarella. I add a sprinkle of barbecue rub to mine. Served with slaw on the side. Not half bad. Key is to be sparing with both sauce and cheese.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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4 hours ago, chromedome said:

 

(*Darren Flutie would go on to have a HOF career himself in the CFL, as one of the finest receivers to ever grace the field. He was primarily a slot receiver of Julian Edelman style, a guy who made those tough catches in traffic in the middle of the field. Not especially big or especially fast, but he had a real knack for getting open just at the crucial moment, and he seldom dropped a ball that came anywhere near him.)

 

Must've been all that pineapple and ham he was eating 🤣 !

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Mitch Weinstein aka "weinoo"

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Tonight I swung to the other end of the pizza spectrum:

20200331-191111.jpg

 

That's a sourdough crust (of course), baked on a steel, topped with fresh mozzarella and a few scraps of leftover cheddar. The sauce is a can of fire roasted diced tomatoes, a squeeze of tomato paste, salt, pepper, and red pepper flakes.

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Chris Hennes
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chennes@egullet.org

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I admit to being boring when it comes to pizza. 

I prefer the more  traditional toppings, of just Italian sausage and mushroom and sometimes with olives.  

 

 And to be honest, if we had a decent place to order pizza from,  I probably wouldn't even bother to make pizza.

I only make them because Moe and Matt like homemade pizza. 

 

172430599_ItalianSausageandMushroomPizzaRimJanuary8th20191.thumb.jpg.7d0e4be2815ce4039b01e1f5b4732b32.jpg

I'd be happy just eating the rim.

 

I prefer an uncooked sauce and have simplified it over the years. I drain a can of plum tomatoes, pulse right in the can

with the immersion blender,  and season with fresh garlic,  dried oregano, a little basil and some fennel seed, salt, pepper and a few chili flakes. And a splash of

olive oil.

 

214984603_GreekPotatoPizzaNovember7th20193.thumb.jpg.53e6432c656781399a10cad9c526266b.jpg

 

My son loves the Greek Pizza I make with potatoes. 

 

172811671_GreekPotatoPizzaNovember7th20192.thumb.jpg.a416f8d1affd506ce9cc46ef18b97bfa.jpg

 

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@Ann_T 

 

Id love to try your version of Greek pizza w potatoes

 

I bet Id love it    .   anything w potatoes has to be worth a taste

 

[ed.:  usual standard rules always apply :  no GBP and no eggplant ]

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6 minutes ago, rotuts said:

@Ann_T 

 

Id love to try your version of Greek pizza w potatoes

 

I bet Id love it    .   anything w potatoes has to be worth a taste

 

[ed.:  usual standard rules always apply :  no GBP and no eggplant ]

 No green pepper or eggplant on either pizza.

 

602228014_ArtichokePestoPizzaAugust31st20183.thumb.jpg.ef9e0f2a3886d689a48ef4d7e1e96b4d.jpg

 

Another favourite of Matt's is an Artichoke and homemade pesto pizza.

 

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Posted (edited)

@Ann_T's pizzas always slay me.  I'd also eat @Chris Hennes' Brussels sprouts pizza (though Mr. Kim would want a meat salad on the side 😉).  I truly prefer just sauce and cheese, but I live with the topping family.  If Mr. Kim and Jessica choose, there are so many toppings that you can hardly see the cheese.  They are kind and let me dictate one half of one pizza, but I usually get onions or some meat because I know they will be eating the majority of the leftovers.  I hope to one day get to New Haven to have one of those white pizzas with clams.  And I would eat a pineapple and ham combo on a white pizza, but no one seems to want that.  

 

And, nothing to do with toppings, but I always order pizza EXTRA well done.  I want some char.  People in Richmond VA seem to think char=burnt.  Sigh.

 

 

 


Edited by Kim Shook (log)
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6 hours ago, rotuts said:

@Ann_T 

 

Id love to try your version of Greek pizza w potatoes

 

I bet Id love it    .   anything w potatoes has to be worth a taste

 

[ed.:  usual standard rules always apply :  no GBP and no eggplant ]

@rotuts, the Greek pizza is simple.   You can roast or just fry potato cubes.  Toss with fresh minced garlic, dried oregano, salt, pepper and a squeeze of fresh lemon juice.  

And scatter on top of the sauce and cheese.  I use my regular pizza sauce. 

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Another relatively simple one tonight: same sauce as last night, but then a layer of homemade finocchiona, and hit with fresh mozzarella post-bake.

 

20200401-181633.jpg

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Chris Hennes
Director of Operations
chennes@egullet.org

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"Homemade finocchiona"...glad to know you're still doing your home curing, Chris. That looks and sounds good.


Nancy Smith, aka "Smithy"
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"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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I've never had potatoes on pizza, and the idea had never really occurred to me. But I thought I'd give @Ann_T's Greek pizza a try tonight. I went with a thick pan style because that's what I was in the mood for. Sourdough, of course.

 

20200402-181435.jpg

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Chris Hennes
Director of Operations
chennes@egullet.org

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Posted (edited)

Here's some of the less conventional pizzas I made and liked in the past:

 

Tomato sauce, apples, blue cheese, thyme.

IMG_20191221_155927.jpg

 

Ricotta, smoked motz, eggplants, mushrooms.

IMG_20191221_153445.jpg

 

Spicy tomato sauce, feta, motz, tomatoes, olives, basil.

IMG_20191221_150858_1.jpg

 

Bechamel, artichoke, rosemary, pistachios, Parmesan.

IMG_20190531_212447_1.jpg

 

Moussaka flavored - eggplants, tomato sauce, bechamel, oregano, thyme, nutmeg, cumin.

IMG_20190601_202616.jpg

 

Ricotta, mozzarella, pesto, tomatoes.

IMG_20190601_204911.jpg

 

Sfincione with tomato sauce, caramelized onions, toasted breadcrumbs and Pecorino.

IMG_20190118_153138.jpg

 

 Roasted butternut squash, cream, mozzarella, sage and blue cheese.

IMG_20190316_151758.jpg

 

Ajvar (fire roasted peppers and eggplants sauce), feta, nigella.

IMG_20180714_143926.jpg

 

Ricotta, mozzarella, figs, aniseed.

IMG_20180714_145941.jpg

 

Tomato and coconut milk based Indian curry (with cinnamon, cumin, ginger, cardamom and some lemon grass), chickpeas, motz, cilantro.

20170603_141438.jpg

 

Thick style pizza with motz, caramelized onions, and blue cheese.

IMG_20171104_200443.jpg

 

Thick style pizza with mussels, spinach-basil-garlic pesto, motz.

IMG_20191013_154510_1.jpg

 

Also, not really a pizza, but a manoush bread with zaatar and olive oil.

20170311_143837.jpg


Edited by shain (log)
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~ Shai N.

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30 minutes ago, Kim Shook said:

Lots of lovely looking pizzas, but that fig one...  I think I fainted a little!  Wow!

 

Thanks :) I love this one, I make it every fig season for a few years now.

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~ Shai N.

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1 hour ago, Kim Shook said:

Lots of lovely looking pizzas, but that fig one...  I think I fainted a little!  Wow!

 

Corona virus pizza.

 

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Olives, pistachios, gorgonzola picante, on a sourdough crust with 5% local OK corn flour. Sauce is a can of fire roasted diced tomatoes, pureed lightly in the food processor, with salt, pepper, and red pepper flakes.

 

20200410-173054.jpg

 

 

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Chris Hennes
Director of Operations
chennes@egullet.org

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The last bit of finocchiona cut into strips, chunks of cheddar under the tomato sauce, and a bit of Parmigiano post-bake.

 

20200411-190101.jpg

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Chris Hennes
Director of Operations
chennes@egullet.org

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