Description

This pizza toppings recipe provides a comprehensive guide to preparing a variety of delicious toppings layered on a classic pizza base. It includes multiple cheese options, meats like pepperoni, bacon, ham, and sausage, as well as vegetables such as onions, capsicum, mushrooms, and olives. The instructions guide you through assembling and baking the pizza to perfection in a high-temperature oven for a crispy crust and melted cheese.

Ingredients

Scale

Base

1 pizza base (28cm / 11″ base, see separate recipe)
1/4 cup pizza sauce (see separate recipe)

Cheeses

1 1/3 cups mozzarella cheese, freshly grated (multiple mentions, total approx. 8 2/3 cups used throughout recipes)
1/2 cup sliced provolone cheese, torn into pieces
1/3 cup blue cheese, broken into 1.5cm (1/2”) pieces
3 tbsp parmesan cheese, grated
125g / 4.4oz fresh buffalo mozzarella, very well drained

Meats

20 slices pepperoni, cut 3mm / 1/8” thick
12 slices pepperoni, cut 3mm / 1/8” thick
10 slices pepperoni, cut 3mm / 1/8” thick
1/3 cup bacon, cut into 1 x 3cm (1/2 x 2”) pieces (used twice)
1/3 cup cabanossi, cut into 5mm (1/4”) pieces
1/3 cup beef mince (ground beef), formed into 1cm (1/2”) balls (used twice)
2/3 cup ham, cut into 2 x 0.5cm (1 x 1/4″) batons (used twice)
3/4 cup pork sausage, skin removed, torn into 12 or so little balls (raw)
8 – 10 slices prosciutto
12 medium raw prawns/shrimp, shelled and deveined

Vegetables & Others

1/3 cup onion, cut 0.5cm (1/4”) thick (used twice, sliced in some recipes)
1/2 cup capsicum, sliced 0.5cm (1/4”) thick (used twice)
1/3 cup button mushrooms, cut 3mm (1/8”) thick
1/4 cup black olives, sliced
1/2 cup pineapple, cut into small chunks
3 tbsp barbecue sauce (instead of pizza sauce)
25g / 1 1/2 tbsp unsalted butter
1/4 tsp salt (used twice)
1 tbsp garlic, chopped
2 tsp long red chillis, sliced finely
1 cup baby rocket, loosely packed (used twice)
1 1/2 cups kale, stems removed, torn into pieces (raw)
2 tsp olive oil (used for kale recipe)
2 tbsp extra virgin olive oil (for buffalo mozzarella topping)
1 tbsp olive oil, plus extra for drizzling (for prosciutto and rocket pizza)
1 1/4 cups potato (waxy variety), 2mm (1/12″) slices
1 tbsp fresh rosemary leaves, picked, loosely packed
1 1/2 tbsp extra virgin olive oil (for cheese and garlic pizza)

Specialty Recipes Mentioned

Pizza base (separate recipe)
Pizza sauce (separate recipe)
Capricciosa pizza toppings (separate recipe with video tutorial)
Cheese and garlic pizza toppings (separate recipe)

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Instructions

Preheat Oven: Preheat your oven to the highest temperature possible, ideally 275°C (530°F). Position the oven shelf in the upper third of the oven to ensure the pizza cooks evenly and the crust crisps up nicely.
Prepare Pizza Base: Stretch your prepared pizza dough to form a round pizza base approximately 28cm (11 inches) in diameter. Carefully slide this stretched dough onto a baking pan to ready it for toppings.
Add Toppings: Spread pizza sauce evenly over the base, then layer your chosen toppings according to the variations or your preferences. Make sure to distribute ingredients evenly for balanced flavor and cooking.
Bake Pizza: Place the topped pizza in the preheated oven. Bake for around 10 minutes, but keep a close eye on it.
Rotate During Baking: At about 4 minutes into cooking, turn the pizza to promote even baking and prevent burning on one side.
Monitor Towards End: Check the pizza at 8 minutes to gauge doneness. Remove earlier than 10 minutes if the cheese browns too much or the crust is to your liking to avoid overcooking.
Final Touches: After baking, consider adding delicate toppings like fresh basil leaves, extra virgin olive oil, or baby rocket for freshness and added flavor depending on the recipe variation.

Notes

Use a pizza stone or a preheated baking pan to achieve a crispier crust.
Moisture-rich toppings like pineapple and fresh tomatoes can make the crust soggy if overused; adjust quantity accordingly.
When using raw meats such as prawns or sausage, ensure they are fully cooked through during the baking process.
Freshly grated mozzarella provides the best melt and flavor compared to pre-shredded versions.
Adjust cooking time based on oven performance; high heat is key for authentic pizza texture and flavor.