Post your favorite pizza recipe here

[Ed_]

I have to put in an enthusiastic vote for caramelized onions as a pizza topping. I like them with the earthy flavor of cooked mushrooms, but I bet they'd go well with something a little more salty too. (Prosciutto maybe?)

[egalecki]

Originally Posted by Ed_

I have to put in an enthusiastic vote for caramelized onions as a pizza topping. I like them with the earthy flavor of cooked mushrooms, but I bet they'd go well with something a little more salty too. (Prosciutto maybe?)

try it with gorgonzola cheese. I had one of the best pizzas ever in a restaurant in Charlotte, NC. It had caramelized onions, sauteed portabello mushrooms and gorgonzola cheese on it. No sauce. Just drizzled with oil after cooking, I believe. It was heaven.

[SpringJim]

So many to choose from....

...surprisingly I really like a Polish pizza

Polish sausage, sauerkraut and Swiss cheese

Had it years ago and recently tried to replicate in WFO....wondering about sauces

It was surprisingly sweet to me.

[thomasz]

with many differences ingredients, Pizza becomes better.

[Dutchoven]

I saw...where I don't know...a great topping combination...tomato sauce/crushed, thinly sliced zucchini, fresh basil, fresh mozzarella dipped in heavy cream and then when the pizza comes out slices of prosciutto go on...really good!
Best
Dutch

[thomasz]

I like a White pizza starting with a sprinkle of grated garlic, too.

[stoney1451]

pizza rustico di sienna:\


throw crust, top with roasted roma tomatoes, sliced mozzarella fresca, thin sliced smoked muscovy duck breast, thin sliced crimini mushrooms, dried oregano, and finally top with 4-6 slices of taleggio cheese(a washed rind cheese from lombardia) and a pinch of grated romano peccorino or parma di reggiano

bake the pie till done, cool for 3-5 minutes then drizzle with a black truffle infused olive oil. put some finely shredded fresh basil on top for color.
serve!

this pie has become more popular then most of my other pies including
my pizza pachino and pizza margherita.

the smoked duck breast is avalable at many gourmet stores. i like to lightly roast it skin side down to crisp the duck then slice thin when cool to use as a topping.
pancetta can be subbed for the duck if desired.

enjoy!!!!

[Acoma]

See my thread. It is superb!

http://www.fornobravo.com/forum/f10/...auce-3692.html (Acoma's Sauce)

[Jraducha]

Originally Posted by james

Do you think they use imported Ricotta at Pizzeria Bianca?

James

He makes it every morning, along with the mozz...its good stuff...