Pizza Toppings

Pizza is a dish of Italian cuisine, but today it is popular all over the world. It is an open pie pizza on a thin rolling dough, with a sauce and a filling of meat, vegetables, seafood, mushrooms, cheese. In Italy itself, pizza in different parts is prepared in different ways, so there are many recipes for it toppings for. Residents of other countries contribute something of their own, inventing more and more new recipes for pizza toppings. So no one cook knows all the options for its preparation. But still there are pizza toppings, the recipes of which can be considered classic - they are prepared in most pizzerias both in Italy and in other countries.

Cooking Features

There are not so many secrets of cooking pizza toppings, but they are available. And you should get acquainted with these features in advance, if you do not want to be disappointed in the results of your work.

The recipe of each pizza topping includes tomato sauce. Without it, the dish will lose its uniqueness. The most delicious sauce is obtained if you cook it yourself from fresh tomatoes. In any case, it should be thick enough.
Traditional pizza is baked in a hot oven in just a few minutes. In the oven, its cooking time will be slightly longer. However, in any case, products requiring long heat treatment should not be put in the pizza topping. This does not mean that pizza cannot be made with meat or fish. Simply, these products must be prepared in advance - before putting in the stuffing.
Most often, the filling is laid on pizza layers. If the recipe indicates in what sequence to lay out the components, it makes sense to follow these recommendations, as this may affect the taste of the finished dish.
Pizza toppings almost always include cheese. Moreover, most often in the recipe indicated a specific type of cheese. In this case, it can be replaced only with the same, otherwise the taste of the pizza will not be what is required. Perhaps the pizza will still get tasty, but different.

For the rest, the preparation of the pizza toppings is not difficult. So any of them can be made even by a novice cook, who does not have any experience in cooking Italian dishes.

Pizza filling “Margherita”

Composition:

tomato sauce - 50 ml;
mozzarella cheese - 0, 2 kg;
fresh basil - 20 g;
olive oil - 20 ml;
salt, pepper, dried basil - to taste.

Method of preparation:

Fry the tomato sauce in olive oil, add dried basil and pepper, and add some salt if necessary. Simmer the sauce until it has a rather thick consistency. Sauce base for pizza.
Mozzarella coarsely grate or slice into plates. You can even break a piece of cheese into smaller pieces with your hands. Put the chopped cheese on the tomato sauce.
Start baking pizza without basil. Decorate the pizza with basil leaves a couple of minutes before it is ready.

This recipe for pizza toppings is considered the easiest. However, this does not mean that the pizza in this recipe is not tasty enough. Her taste is strikingly harmonious and unique. It is no coincidence that in any pizzeria, it occupies an honorable place in the menu and is always in demand.

“Four Cheese” Pizza Stuffing

Composition:

tomato sauce - 100 ml;
mozzarella cheese - 100 g;
Parmesan cheese - 50 g;
Roquefort cheese - 30 g;
Gouda cheese - 30 g;
oregano - to taste.

Method of preparation:

Grind Parmesan on a fine-grated grater, Roquefort and Gouda rub on a coarse grater.
Cut mozzarella in layers.
Cover the pizza base with tomato sauce. Spread mozzarella pieces on top.
Sprinkle mozzarella with a mixture of Roquefort and Gouda first, then sprinkle with grated Parmesan.
Add some oregano.

After that, the pizza filling is considered to be collected, the pizza can be sent to a preheated oven and baked. This pizza is not less popular than the famous "Margarita".

Stuffed Pizza Filling

Composition:

bechamel sauce - 100 ml;
bacon - 50 g;
mozzarella - 80 g;
champignons - 100 g;
onions - 40 g;
potatoes - 100 g;
olive oil - how much will leave;
salt, pepper, oregano - to taste.

Method of preparation:

Peel potatoes, cut into round slices, pat dry and fry until golden brown in olive oil. Put in a plate.
Cut the mushrooms into thin plates.
Onion, freeing from the husk, cut into thin half-rings.
Fry onions and champignons together. It should be fried until almost all liquid released from the mushrooms evaporates from the pan.
Cut smoked bacon into thin slices. Fry it slightly without adding oil.
After smearing the base with bechamel sauce, place the potatoes, cover it with bacon slices, then spread the mushrooms and onions.
Slice the mozzarella in slices and coat with the top layer. Season and sprinkle with herbs.

The pizza made according to this recipe is very satisfying. One piece is enough to satisfy hunger. This stuffing should be chosen when you want to eat tight. But for those who are on a diet, this recipe will not work.

Kebab filling for pizza

Composition:

chicken breast - 0, 2 kg;
mozzarella - 80 g;
onions - 40 g;
tomato sauce - 100 ml;
bitter green pepper (fresh or canned) - 20 g;
olive oil - 20 ml;
red sweet pepper - 20 g;
sugar - 5 g;
apple cider vinegar - 50 ml;
salt, black pepper, oregano - to taste.

Method of preparation:

Wash the chicken breast, pat dry and cut across the grain. Beat off the resulting pieces, previously covered them with a plastic bag. Due to this, the meat will not stick to the culinary hammer and tear, and the juice from the meat will not be sprayed on the sides.
Fry the chicken pieces in the heated vegetable oil, let the fat drain, put the chicken on a napkin.
Finely cut half of a small onion and divide by hand into half rings.
Mix sugar, a little salt, pepper and apple cider vinegar. Dip in this mixture onion half rings and leave for half an hour. If you want to pickle the onions faster, you can warm the marinade before it.
Cut chicken into strips.
Cut the hot pepper as small as possible. Marinated requires 20 grams, fresh need to take 2 times less, otherwise the pizza may turn out too spicy.
Peel the sweet pepper, cut a small piece out of it and chop it into small strips.
Slice roast chicken into thin strips.
Coarsely grate the cheese.
Lay the cheese, chicken, onion and pepper on the pizza greased with tomato paste. Sprinkle with oregano and bake.

Pizza with this filling is spicy, even if canned pepper is used This should be taken into account if there are children or people with diseases of the gastrointestinal tract among those who plan to treat this dish.

Buffalo Pizza

Composition:

chicken fillet - 0, 3 kg;
cheddar cheese - 150 g;
Monterey Jack cheese - 150 g;
Parmesan cheese - 150 g;
tomato sauce - 100 ml;
cheese sauce - 100 ml.

Method of preparation:

Boil chicken breast in salted water with spices, cut it into small cubes.
Grate all three types of cheese on a coarse grater and mix.
In another bowl, mix the cheese and tomato sauce.
Grease the pizza using about half the sauce.
Sprinkle half the cheese mixture.
Put the chicken.
Sprinkle with the remaining cheese, then pour over the sauce.

This is an American type of chicken breast pizza. Its taste is different from the Italian counterparts, but not inferior to them.

Regina Pizza Stuffing

Composition:

tomato sauce - 100 ml;
smoked meat (preferably beef, chicken or pork are acceptable) - 40 g;
mozzarella - 120 g;
canned champignons - 60 g;
Gouda - 80 g;
pitted olives - 20 g;
salt, pepper - to taste.

Method of preparation:

Cut the smoked meat into strips.
Mushrooms, if they are whole, cut into thin plates.
Slice the olives into small rings.
Gauda rub, cut the mozzarella into plates.
Tomato sauce slightly fry, adding salt and spices to it, so that it thickens and becomes more savory.
Lubricate the base of the pizza with sauce, put mozzarella on it.
Place the meat slices, mushrooms, and olives on top.
Sprinkle with grated Gouda.

Regina pizza is not as famous as Margarita, but its taste is absolutely typical for Italian cuisine. Thanks to the olive rings, it looks especially appetizing.

Pizza filling with seafood

Composition:

peeled shrimps - 50 g;
peeled mussels - 50 g;
squid - 50 g;
salted salmon - 50 g;
mozzarella - 100 g;
Gouda - 50 g;
tomato sauce - 100 ml;
dried dill, black pepper powder - to taste.

Method of preparation:

Cut the salmon into small pieces.
Thawed boiled-frozen seafood at room temperature. If desired, you can use ready-made sea cocktail.
Lubricate the pizza sauce, put the mozzarella pieces.
Spread the shrimp, slices of squid, mussels and salmon evenly. If you have large shrimps, and a whole squid, then you must first cut them: shrimps - in small pieces, and squid - into strips.
Coarsely rub the gouda and sprinkle the filling on it. Top season with black pepper and dried dill - without them, the pizza will not be so tasty and flavorful.

If you do not have any seafood, you can do without it, respectively, by increasing the amount of other ingredients. You can not refuse only the use of salmon.

Pizza stuffing with sausage

Composition:

salami sausage - 100 g;
ham - 50 g;
canned champignons - 50 g;
tomato sauce - 100 ml;
mozzarella - 150 g.

Method of preparation:

Slice the salami into thin slices.
Cut ham into small strips.
Remove sliced champignons from the jar. If you have whole mushrooms, cut them into thin plates.
Grind mozzarella coarsely or cut into small pieces.
Place two thirds of the cheese on a greased base.
Top with salami and ham.
Put the mushrooms in the next layer.
Sprinkle with all the remaining cheese.

This version of the pizza toppings is good in that it can be cooked in a hurry. After all, all its constituent products do not need preliminary preparation, it is enough to grind them in the manner indicated in the recipe.

Vegetable pizza

Composition:

zucchini - 100 g;
eggplants - 100 g;
sweet pepper - 60 g;
pitted olives - 60 g;
onions - 60 g;
olive oil - how much will leave;
mozzarella - 120 g;
salt, pepper, oregano - to taste:
tomato sauce - 100 ml.

Method of preparation:

Wash vegetables.
Cut courgettes and eggplants into thin circles. Lightly salt the eggplant pieces and leave for 20 minutes, then rinse well and dry with a napkin. Cleaning zucchini and eggplant is not necessary.
Peel the onion and cut into thin half rings.
Cut the olives in half lengthwise.
Pepper peel, remove the seeds from it. Cut the pulp into strips or small squares. It is better to use colored pepper: red or orange.
In hot olive oil, fry zucchini and eggplant. Put them on napkins and wait for them to absorb the excess oil that is draining from the vegetables.
Cut the cheese into small pieces.
Brush the dough with tomato sauce.
Spread out cups of vegetables.
Sprinkle with onion and sweet pepper.
Top with cheese and halved olives.
Sprinkle with spices.
Bake the pizza in the oven.

If you want to cook vegetable pizza for a vegetarian or fasting table, stop using mozzarella, which can be successfully replaced by tofu. In extreme cases, you can do some vegetables. If you want the vegetable pizza to be more satisfying, you can add a little canned beans or pickled mushrooms to the filling.

Stuffing for pizza can be made from any vegetables, seafood, meat and sausages. Most often it is supplemented with mushrooms and cheese, with preference being given to Italian sorts of cheese. Before you lay out the stuffing on the dough, you must cover the base for the pizza with tomato sauce. The rest of the culinary imagination is not limited.

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