Greatest Early American Hits
tomato sauce, mozzeralla cheese, pepperonni
tomato sauce, mozzeralla, pepperonni, italian sausage, salami,
tomato sauce, mozzeralla, pepperonni, italian sausage, salami, mushrooms, bell peppers, olives
Canadian Bacon and Pineapple
tomato sauce, mozzeralla cheese, Canadian bacon, pineapple chunks.
tomato sauce, mozzeralla cheese, mushrooms, olives
mozzeralla, provolone, Cheddar
Gorgonzola, Asiago, Fresh Mozzarella, Pecorino, & Basil
All blonde cheese pizza, white sauce, mozzeralla, provolone, fresh mozzeralla. And fresh grated parmesan. A garnish of fresh basil
Tomato sauce, prosciutto (no, prosciutto is not a cheese, or a vegetable, it’s a salt cured Italian ham), rosemary, red onion, mozzarella and freshly cracked black pepper.
Bacon cheese burger on a pie
Tomato sauce, sharp cheddar cheese, chunks of ground chuck, smoked bacon chunks,
Red onion rings, finished with fresh shredded iceburg lettuce and tomato. Pickle slices optional
prosciutto, kalamata olives, fresh garlic, ricotta cheese, extra virgin olive oil & mozzarella
tomato sauce, mozzeralla, prociutto, arugula
this has whole small meatballs on it, and cheese and tomato sauce. Mushrooms are a good addition as well. I have seen even spaghetti on there as well.
generally BBQ chicken pizza has a white sauce or a roasted garlic sauce, You can use any pre cooked chicken. My favorite is bbqued chicken breast sliced thin. then bacon bits, red onion and mozzeralla and provolone cheeses.
Roasted onion-garlic potato sauce, smoked chicken, fire-roasted rosemary potatoes, smoked mozzarella, and balsamic vinegar syrup.
grilled herb marinated chicken, house-made pesto sauce & mozzarella
Chicken Sausage with caramelized onions, roasted garlic cream, black olives and fontina. 15 -
Margherita , plum tomatoes, fresh mozzeralla, fresh basil leaves
Roasted garlic sauce, different mushrooms; champignon or white mushroom, portabella, criminni, oyster, shitake, morel, trumpet or chantrelle.
Mozzeralla, provolone, Sun dried or oven dried tomatoes, or both, fresh basil leaves
fire & smoke
fire roasted red peppers, sweet onions, chipotle pepper tomato sauce with smoked gouda & fresh basil (very spicy)
Artichoke and Pesto with Kalamata olives, roasted peppers & fontina.
Autumn Vegetable Pizza with roasted eggplant, sweet peppers, caramelized onions, oven dried tomatoes, portobellos, pesto cream & mozzarella cheese
Eggplant when roasted can be mashed up to make a wonderful sauce to spread on a pizza.
onion & gorgonzola
lightly sautéed onion, gorgonzola crumbles, and a hint of black pepper, and nutmeg
Four Seasons …(Pizza Quattro Stagioni) four sections with roasted peppers, roasted artichokes, sautéed mushrooms, herb-roasted chicken with fresh mozzarella and tomato sauce.
Pizza Bianco ( bee-AHN-koh ) White Pizza... no tomato sauce
The following Pizza Bianca are courtesy of Pizzanea
white pizzas begin with extra virgin olive oil, and sea salt. Then are topped with various cheeses, and other complimentary ingredients.
Carciofo (kahr-CH-YOH-foh)... Artichokes, roasted red and yellow peppers, fresh mozzarella and Parmigiano Reggiano ...10.50
Gambero (GAHM-beh-roh)... Shrimp, roasted red and yellow peppers and pesto ...12.50
Con uovo (oo-OH-voh)... Two eggs, black pepper and Parmigiano-Reggiano ...7.00
Boscaiola (boss-kye-OH-lah)... Porcini mushrooms, smoked mozzarella, Parmigiano-Reggiano, red onion, parsley and black pepper ...8.50
Caprese (kah-PREH-seh)... Fresh mozzarella, sliced tomatoes, Parmigiano-Reggiano and fresh basil ...9.00
Rucola (ROO-koh-lah)... Peppery Arugula, smoked mozzarella, prosciutto and Parmigiano-Reggiano. The Arugula and prosciutto are added when the pizza comes out of the oven ...9.50
Verdure (vehr-DOO-reh)... Fresh mozzarella, Roma tomatoes, pepperoncini, Castilla olives, capers, garlic, Parmigiano-Reggiano, rosemary, oregano, with a light balsamic vinaigrette ...11.00
These style pizzas build a salad on top of the pizza. Very neat idea.
…fresh mozzarella cheese and tomato sauce pizza topped with chopped salad that includes sliced red onion and fresh basil with balsamic vinaigrette dressing.
Peanut sauce, mozzarella, chicken, bean sprouts, carrot shreds, chopped onions, cilantro leaves sprigs.
Enchilada sauce, cheddar and Jack cheese , black beans, shredded pork, tomato, corn , onion, and cilantro leaves.
Olive oil , spinach, artichoke hearts, kalamata olives, tomato, feta cheese. Fresh oregano. Fresh cracked pepper ( white sauce or tomato sauce optional)
Spicy Rock Shrimp, Roasted Garlic, Spinach, Asiago, Pecorino & Black Olive
Also Whole clams in the shell!
Smoked Salmon & Goat Cheese with red onions, capers, chopped chives, oven dried tomaotes, creme fraiche, sweet peppers with olive oil glaze
For dessert style pizza you can use the same crust .
as a base, ricotta cheese works well. You can sweeten it a bit if you want. You can also use marscapone or cream cheese also.
Use toppings such as apples, peaches, figs, bananas, strawberries, nuts like pine nuts, walnuts or hazel nuts.
Peter Pie & Milk
Chunky Peanut Butter, Marshmallow, Banana, Honey Drizzled on top
Favorite Italian Styles
You can divide them into two styles , .Red and white.
Tomato and Mozzarella (Red)
Grilled eggplant, tomato and basil
Grilled eggplant, tomato, arugula, capers and anchovies
Al Mare -- clams, mussels and prawns (my favorite)
Four seasons: artichoke, mushroom, olive and ham
Tuna (Quattro Stagione)
Green olive, mussels and fresh basil
Olive Oil and Mozzarella (White)
Roast potato, rosemary and Percorino
Mushroom, leek, tomato and slivered parmesan
Pesto, oil and tomato
Smoked salmon and brie
Mushroom and brie
Artichoke and brie
Four cheese: mozzarella, percorino, parmesan and gorgonzola
Olive, grilled onion and anchovy
Favorite Pizza Toppings in the United States
Pepperoni is by far America's favorite topping, (36% of all pizza orders). Approximately 251,770,000 pounds of pepperoni are consumed on pizzas annually. Other popular pizza toppings are mushrooms, extra cheese, sausage, green pepper and onions.
Gourmet toppings are gaining ground in some areas of the country such as chicken, oysters, crayfish, dandelions, sprouts, eggplant, Cajun shrimp, artichoke hearts and tuna. More recent trends include game meats such as venison, duck and Canadian bacon.
US pizza makers have turned breakfast into a pizza-eating opportunity by adapting peanut butter & jelly, and, bacon & egg toppings to their pizzas.
Mozzarella cheese represents 30% of total cheese output. Production of Italian cheeses such as mozzarella, provolone, ricotta, parmesan and Romano by U.S. cheese makers more than doubled between 1980 and 1992, from 688.6 MILLION pounds per year to nearly 2 BILLION pounds per year. (Source: Cheese Market News.)
Manufacturers' sales of pizza cheese should top $32 BILLION by 2004. U.S. per capita consumption of mozzarella cheese was 7.93 pounds in 1994 and is predicted to reach 12.51 pounds by 2004. (Source: Business Trend Analysts, BTA)
62% of Americans prefer meat toppings on their pizza, while 38% prefer vegetarian toppings. (Source: Bolla Wines.)
Women are twice as likely as men to order vegetarian toppings on their pizza. (Source: Bolla Wines.)
Barbeque pizza emerged as one of the more popular pizza variations in a 1994 study by the National Restaurant Association. Nearly 33% of menus offered some form of this dish. Other popular variations were Mexican pizza, white pizza, five-cheese combos, non-cheese pies and traditional Italian pizzas such as Margherita, Florentine and new potato pizzas. (Source: National Restaurant Assocation)
Favorite World-Wide Pizza Toppings
Around the world, pizza toppings vary greatly; reflecting regional tastes, indigenous foods and cultural preferences.
In Caracas, Venezuelans love pizza as much as anywhere in the world. Predominantly, pizzas are separated into to varieties: the "artisan" type, made in ovens with wood fires and, the "commercial" type, (Dominos, Papa Johns, etc). They have tomato based pizzas and cream based pizzas and with a lot of toppings: mozzarella, (some times bufala cheese), anchovies, olives, artichokes, pepperoni, sausage, onion, bacon, mushroom, tomato, goat cheese, and corn. The most popular toppings being pepperoni, vegetarian and anchovies. (Source: Inés Peña Madriz, Chadom Arte Culinario)
Some of the more popular international toppings in India are pickled ginger, minced mutton and "paneer," (a form of cottage cheese), which looks quite like tofu but is obviously a dairy product. Tandoori chicken and chicken "tikka" are also increasingly popular toppings in India. (Source: Shiv Sharan Singh, New Delhi, India)
Mayo Jaga (mayonnaise, potato and bacon), and, eel and squid are favorites in Japan.
Brazilians favor green peas on top of their pizzas.
In Russia, they serve pizza covered with "mockba," a combination of sardines, tuna, mackerel, salmon and onions. Red herring is also a topping of choice.
In France, a popular pizza combo is called the Flambé, with bacon, onion and fresh cream. (Source: Domino's.)
In Pakistan, curry is a big seller.
Australians enjoy shrimp and pineapple, as well as barbeque toppings on their pies.
Costa Ricans favor coconut on their pizzas. (Source: Numero Uno Pizzeria.)
Vegetable for pizza toppings in Iceland are grown in greenhouses because of the lava terrain there. (Source: Domino's.)
In the Netherlands, the "Double Dutch" is a favorite pizza recipe; double cheese, double onions and double beef. (Source: Domino's.)
In Saudi Arabia, all meat toppings must be 100% beef. Pork products are not consumed in the country. (Source: Domino's.)
List of Toppings
shaved rosemary chicken
roasted red pepper