One Topping Pizza

[MightyPizzaOven]

Capicola or pepperoni, I love both. Provolone is also a good one to blend with the mozz, gives a deeper cheese flavor for me anyway. Another favorite is apples with a smattering of gorgonzola and mozz, very good!

I like to try provolone an Oaxaca cheese next...

Do you recommend dicing fresh apple? or thinly sliced.

[Jackitup]

Ahhhh, apples, onions and Gorgonzola is very nice. A little fresh rosemary in there!!

[MightyPizzaOven]

A coworker recommended diced fresh garlic mixed with EVOO, my favorite ingredients.

[dylandylan]

The garlic and oil looks tasty!!    I add parsley to the mix for my standard aglio e olio, I guess that's three ingredients, but it's still very minimal and to my mind counts as a single-topping pizza.

[Chicago Bob]

Hey...it takes several ingredients to make a decent "sausage topping", right? 

[mkevenson]

Any recommendation for any other type of cheese that will do better ?

Thanks

I just came back to this thread, from a month ago. For some reason what struck me the most from your original post was the fact that the cheese "dried out". I thought to myself, "self, has your cheese ever dried out?" Not that I recall. So I looked at the 1st pic of your unbaked pie and thought, "I wonder if the cheese were torn or in chunks instead of shredded if it would have dried out?
Just a thought.

Oh , and Bob, Garlic is a 2nd topping, that will be $1 please.

Mark

[Chicago Bob]

Torn or chunks would definetly help with a slower melt/drying....have you tried using "fresh"  fior di latte or something like that Bert?

Mark: sorry bro but I'm a broke bob....

[MightyPizzaOven]

The garlic and oil looks tasty!!    I add parsley to the mix for my standard aglio e olio, I guess that's three ingredients, but it's still very minimal and to my mind counts as a single-topping pizza.

That looks really good, did you use fresh or dried parsely?


I realized right after my first one ingredient is not practical. I would change tittle to white ingredients.


I guess, I didn't put enough shredded moz on the first pie. I baked similar pie recently, used more cheese, no problem.

[MightyPizzaOven]

Torn or chunks would definetly help with a slower melt/drying....have you tried using "fresh"  fior di latte or something like that Bert?

I have not yet, I will definetly try it if it is available locally.

[Chicago Bob]

That looks mighty tempting Bert...if you dusted it with grated Asiago and dipped the slices in marinara would that be cheating?  

Which dough is that btw, looks primo. 

[MightyPizzaOven]

That looks mighty tempting Bert...if you dusted it with grated Asiago and dipped the slices in marinara would that be cheating?   

Which dough is that btw, looks primo. 

I haven't used asiago, I add it to my shopping list... Dipping in marinara sound good to me.

I used 525d KABF, 1 1/2 water, 1 tsp ADY, 2 Tsp salt, 1/4 Garlic powder, 1 Tbls EVOO, Quick rise

[mkevenson]

Mark: sorry bro but I'm a broke bob....

No dolla, no garlic, now you got a ONE topping pie at a ONE topping price!
Next ones on me.

Mark

[Chicago Bob]

No dolla, no garlic, now you got a ONE topping pie at a ONE topping price!
Next ones on me.

Mark

Well thank you Mark....sounds like my kind of bargain indeed. 

[dylandylan]

did you use fresh or dried parsely?

That was fresh parsley, blended with garlic and oil, and a little bit of water.  not sure if it was flat-leaf or triple curled, or both. doesn't matter a heap after the blender is done with them.

[MightyPizzaOven]

That was fresh parsley, blended with garlic and oil, and a little bit of water.  not sure if it was flat-leaf or triple curled, or both. doesn't matter a heap after the blender is done with them.

I find triple curled easier to clean. I will definitely try your toppings.