Steve Petrone
TVWBB Diamond Member
I need some fresh ideas...I love pizza but stuck on mushrooms, onion, garlic, artichoke pies.
Pizza Ideas...
- Thread starter Steve Petrone
- Start date
K Kruger
TVWBB 1-Star Olympian
Roasted new potato, grilled asparagus and parm, balsamella base; roast duck, plumped dried cherries, onion, thyme, orange zest, Parrano; roast chicken, artichoke, spinach, goat on creamy white wine-garlic sauce base; Andouille, roasted red pepper, green pepper, onion, celery, garlic, thyme, Gruyère; lamb, feta, spinach, dried apricot; ham, pineapple, pickled hot cherry peppers, sage, fontina; Castelvetrano olives, caramelized onion, Aleppo pepper, lemon, goat; roasted cherry tomatoes on creamy roasted garlic base, asiago; homemade pork sausage, roasted broccoli, onion, havarti...
Nathan Bauer
TVWBB Fan
Lately I've been doing this:
1 med onion-carmelized
1/2 lb bacon or prosciutto
1/2 lb chicken and portebella sausage
3 small red potatoes-I either roast them or fry in the bacon grease
I don't recall what the name of the sauce is, maybe Kevin can tell us-Bechamel sauce after you add cheese? Any way I make a bechamel and melt parm and jack cheese into it. Garnish with chives.
Artichokes, spinach and roasted garlic work well on this pie also. The skys the limit!
1 med onion-carmelized
1/2 lb bacon or prosciutto
1/2 lb chicken and portebella sausage
3 small red potatoes-I either roast them or fry in the bacon grease
I don't recall what the name of the sauce is, maybe Kevin can tell us-Bechamel sauce after you add cheese? Any way I make a bechamel and melt parm and jack cheese into it. Garnish with chives.
Artichokes, spinach and roasted garlic work well on this pie also. The skys the limit!
Steve Petrone
TVWBB Diamond Member
I'll second roasted tomatoes. Concentrated flavor.
Thin sliced sweet mini-peppers can be a nice addition.
Thin sliced sweet mini-peppers can be a nice addition.
Steve Petrone
TVWBB Diamond Member
There is some pesto in the fridge...and dough in the freezer!
Dave from Denver
TVWBB Wizard
BBQ chicken
BBQ sauce
Cilantro
Red onion
Cheddar cheese
^^^ my favorite
BBQ sauce
Cilantro
Red onion
Cheddar cheese
^^^ my favorite
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I don't recall what the name of the sauce is, maybe Kevin can tell us-Bechamel sauce after you add cheese? </div></BLOCKQUOTE>
If you're making a typical 'white sauce' - flour whisked into melted butter or another fat, finished with milk, then yes, a béchamel - in Italian known as balsamella, the same as I use for several. I sometimes season the sauce with herbs - sometimes the herbs just get scattered over - but I usually sauce the dough then add the toppings, cheese strewn about or crumbled on. The American predilection for heavy cheese - especially heavily applied near-flavorless American mozzarella - ain't my thing. I like cheese(s) with flavor applied on the lighter side.
Asparagus-potato:
Roasted broccoli-roasted garlic-pine nut (iirc):
Fresh tomato:
I tend to make pizzas small (I never use a pan) so that I can make 3 or 4 different ones - maybe 9-12 inches. The dough is made from either white whole wheat or a white-wheat blend, and I always add herbs to the dough.
If you're making a typical 'white sauce' - flour whisked into melted butter or another fat, finished with milk, then yes, a béchamel - in Italian known as balsamella, the same as I use for several. I sometimes season the sauce with herbs - sometimes the herbs just get scattered over - but I usually sauce the dough then add the toppings, cheese strewn about or crumbled on. The American predilection for heavy cheese - especially heavily applied near-flavorless American mozzarella - ain't my thing. I like cheese(s) with flavor applied on the lighter side.
Asparagus-potato:
Roasted broccoli-roasted garlic-pine nut (iirc):
Fresh tomato:
I tend to make pizzas small (I never use a pan) so that I can make 3 or 4 different ones - maybe 9-12 inches. The dough is made from either white whole wheat or a white-wheat blend, and I always add herbs to the dough.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Bechamel sauce after you add cheese? </div></BLOCKQUOTE>
Sauce Mornay.
The Haifa: good olive oil, zaatar, goat cheese, and shwarma freshly shaved from your vertical rotisserie. You do have a vertical rotisserie, right?
Sauce Mornay.
The Haifa: good olive oil, zaatar, goat cheese, and shwarma freshly shaved from your vertical rotisserie. You do have a vertical rotisserie, right?
Home made/fresh classic pesto for sauce, chopped asparagus ( 1" pieces pre cook/blanch, shock, drain), chopped red pepper (give a toss in a skillet first), grated slicing provolone or sliced provolone mixed with some pecorino, sprinkle of toasted pine nuts, drizzle with some olive oil. You can sub out the slice provolone with a nice mix of grated moz, romano, asiago. It's very nice as well - but still grate some pecorino romano on top.
I also almost always make 12" or smaller since we end up making several different kinds.
What others say above. When I make my own pizza sauce I start by roasting grape tomatoes with garlic and oil until they split, then I squeeze them out to remove the skins. This get's mixed in with a fresh uncooked puree, or a sauce made from canned tomatoe sauce, puree or mix of some sort. There is a canned pizza sauce I start with sometimes and seasoned. I take some of the sauce, heat to season separately then mix back into the unheated.
I don't like cooking the sauce before it goes on the pie. Taste fresher, brighter that way.
Big fan of using fresh sliced tomatoes as well in lieu of sauce when they are in season.
If I don't use red sauce I typically don't do white instead. I'll simply brush with olive oil, shake on different types of spices or use pesto. Not that I dislike white sauce just haven't had the urge to make it up. I'll have to give it a try.
For cheese I usually used a good sliced provolone. I do use a grated mix of cheeses also but slice provolone is my favorite.
I also almost always make 12" or smaller since we end up making several different kinds.
What others say above. When I make my own pizza sauce I start by roasting grape tomatoes with garlic and oil until they split, then I squeeze them out to remove the skins. This get's mixed in with a fresh uncooked puree, or a sauce made from canned tomatoe sauce, puree or mix of some sort. There is a canned pizza sauce I start with sometimes and seasoned. I take some of the sauce, heat to season separately then mix back into the unheated.
I don't like cooking the sauce before it goes on the pie. Taste fresher, brighter that way.
Big fan of using fresh sliced tomatoes as well in lieu of sauce when they are in season.
If I don't use red sauce I typically don't do white instead. I'll simply brush with olive oil, shake on different types of spices or use pesto. Not that I dislike white sauce just haven't had the urge to make it up. I'll have to give it a try.
For cheese I usually used a good sliced provolone. I do use a grated mix of cheeses also but slice provolone is my favorite.
K Kruger
TVWBB 1-Star Olympian
I have done chimi and grilled beef and roasted red peppers and it works well. Cheese optional, but a little finely grated sheep's milk cheese sprinkled on as a condiment is nice.
Not done guac on pizza that I added before cooking before. Try and see what you think. I've added it as a condiment post cook, on a grilled corn-roast chicken-cheddar-cherry tomato-chipotle one - that was good.
Not done guac on pizza that I added before cooking before. Try and see what you think. I've added it as a condiment post cook, on a grilled corn-roast chicken-cheddar-cherry tomato-chipotle one - that was good.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I wonder if guacamole with some grilled sliced meat and pre-browned veggies would work?
</div></BLOCKQUOTE>
Might taste good but I'd bet the guac would turn brown in the oven. Just a visual thing.
Paul
</div></BLOCKQUOTE>
Might taste good but I'd bet the guac would turn brown in the oven. Just a visual thing.
Paul
Clark Deutscher
TVWBB All-Star
Just a few to add to the never ending pile of pies!
Dessert piiza - Brie and Pear with toasted walnuts and some chutney
Main Dish Pizzas:
- Duck Confit with toasted pecans and blue cheese
- My favorite is just fresh mozza balls with basil leaves on a tomato sauce
- porcini cream, roasted mushrooms, roasted onions, fresh thyme, fresh mozzarella, pecorino de Pienza
Clark
Dessert piiza - Brie and Pear with toasted walnuts and some chutney
Main Dish Pizzas:
- Duck Confit with toasted pecans and blue cheese
- My favorite is just fresh mozza balls with basil leaves on a tomato sauce
- porcini cream, roasted mushrooms, roasted onions, fresh thyme, fresh mozzarella, pecorino de Pienza
Clark
Ron G.
TVWBB Wizard
If you have access to a real Italian Market - get some imported Provalone. It's WAY better than most of the stuff made even in Wisconsin!
Meatballs, sliced or quartered (depending on their size) with some sauteed onions is good.
I like to mix-up the cheeses:
-Mozzarella for the stretchy texture, but it's gotta be the whole-milk good stuff.
-Provalone & Romano for flavor
-Some GOOD ricotta to balance the moisture / bring-down the saltiness
Spinach blends really good with cheese and a white / "whitish" sauce. I like the Pasta Roll recipe from "The Classic Italian Cookbook" with a filling of soft cheeses, spinach, pine nuts, & prosciutto. The sauce for this is half-and-half bechamel / simple tomato. This could probably be adapted to a good home-made pizza, especially with a little "kiss" of smoke.
Meatballs, sliced or quartered (depending on their size) with some sauteed onions is good.
I like to mix-up the cheeses:
-Mozzarella for the stretchy texture, but it's gotta be the whole-milk good stuff.
-Provalone & Romano for flavor
-Some GOOD ricotta to balance the moisture / bring-down the saltiness
Spinach blends really good with cheese and a white / "whitish" sauce. I like the Pasta Roll recipe from "The Classic Italian Cookbook" with a filling of soft cheeses, spinach, pine nuts, & prosciutto. The sauce for this is half-and-half bechamel / simple tomato. This could probably be adapted to a good home-made pizza, especially with a little "kiss" of smoke.