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Although I love most anything on pizza; from shrooms to peppers to goat cheese to any pork, beef, or veal product, onions, or a simple drizzle of EVO with a little garlic and "spice concoction".
I have to side with CS. There is just something special about good fresh tomatoes (San Marzano), fresh mozzarella, and basil leaves I just snipped out back, heck you can't beat those 3 items just on a plate with a good balsamic. MMMMMMMMMMM
doesn't matter the topping if it is not prepared properly. raw mushrooms and bell peppers on the pizza is quick and unsavory . like onions . like some cheese require different baking temperature .
just because it is a favorite topping , does not mean it will taste well on any pizza. i can present the most tasty toppings and make the worst pizza .
I think this is where we need to be once our ovens are up and going, toppings on a 90 second pizza should be simple put tasty, as posted some topping don't have time to cook.
I found roasted tomato a lite sprinkle of soft cheese fresh garlic and roasted eggplant a great combo.
So what is your great combination, some one must hiding a great secret, lets hear it.
I find the traditional margharita (sp?) toppings dashed with olive oil after it is cooked is the best, but I am not too happy with the amount of water from the tomatoes after the pie is cooked. What is a fix for this?
I deseed, rinse and pat dry then chop, or for slices I make them as thin as possible and pat dry. Speaking of that, I have started brining all of my fresh vegetables for a couple of hours and that really helps. I do not like excess moisture on my pies (or grease, but that is a different issue).
I use canned San Marzanos, run them through the medium blade on my food mill, then through a fine strainer twice. Gets nearly all the water out. The downside - you see just how much water (waste) there is. Each can probably only generates 50% of its original volume.