Author Topic: strange toppings anyone? (Read 14170 times)

Pizzaholic · « **on:** January 26, 2005, 10:35:54 AM »

Just wondering what "strange Toppings" everyone might have tried or has wanted to try?

I have had a couple
Hard boiled egg- this was a Chicago thing I think---taste great cause the egg white soaked up the flavors.

Lately I have tried and liked---- cashew nuts chopped and whole Strange yes-- but very good

cream cheese--- just a bit of it sparsly placed around the pie Tastes awsome.
Even better than that is sun dried tomato cream cheese used the same way!!!!

Anyone else care to share
Pizzaholic

scampi · « **Reply #1 on:** January 26, 2005, 11:56:39 PM »

I've done Hawaiian pizza a little different..Instead of pineapple and ham I use kahlua pig and pineapple. I've thought about swapping out the pineapple for mango but keep chickening out..I also do a scampi pizza where I take large prawns and marinate them in a small amount of granulated garlic and olive oil, salt, pepper, and grill them all up after letting them marinate for an hour, and use a white sauce. The only problem is you smell like a garlic factory for a day after.

Gils · « **Reply #2 on:** January 27, 2005, 02:16:15 PM »

Another good one is to take grilled chicken & mandarin oranges. Even works well if you also add pineapple. This is good with canadian bacon rather than chicken.

Pizzaholic · « **Reply #3 on:** January 27, 2005, 06:02:47 PM »

Thats more like it
Keep em coming
pizzaholic

Eden · « **Reply #4 on:** January 30, 2005, 06:31:12 PM »

I lived in Spain for a while, and one of the most popular pizzas there is topped with tuna fish, capers, and corn. It actually tastes okay, but I still prefer the classic pepperoni.

duckjob · « **Reply #5 on:** February 03, 2005, 01:23:09 AM »

I have a good friend that is Agentinian, and he said the most popular pizza in Argentina is ham, pimentos and green olives. They put cheese on the pizza, cover the pizza in real thin large slices of ham from a deli, add more cheese then the pimentos and olives. I'll be getting an authentic argentinian dough recipe from him soon, I'll post it and the results when i make it.

DKM · « **Reply #6 on:** February 03, 2005, 11:52:00 AM »

The strangest thing I top my pizzas with is left over Q meat. Chopped brisket is real good.

DKM

ebpizza · « **Reply #7 on:** February 04, 2005, 02:08:06 PM »

In Italy I've seen french fries put on the pizza after it comes out of the oven.

scampi · « **Reply #8 on:** February 05, 2005, 03:12:01 PM »

keeping with the Hawaiian theme, I tried Spam and pineapple last night. My wife was laughing at me but I figured what the heck, I like grilled spam (I know I'm sick

) Anyway, I sliced it really thin and It came out great! haha. My kids really liked it. They ate really fast because I promised them I would take them to Krispy Kreme donuts after if they ate their food. hmm, maybe they just ate it to get to KK faster,,haha

Gils · « **Reply #9 on:** February 07, 2005, 11:55:15 AM »

I think Spam has actually become its own food group in Hawaii. I would imagine that the spices in it would make for a pretty good hawaiian pizza.

Pete-zza · « **Reply #10 on:** February 07, 2005, 12:27:27 PM »

I have used Spam on a pizza with eggs, and found it quite enjoyable. I understand that it is the Philippines that has effectively made Spam a food group, and there is even one restaurant that specializes entirely in Spam dishes (see http://www.news8austin.com/content/headlines/?ArID=102122&SecID=2).

I have been wanting to make a pizza using chicken livers. I tried searching the internet for a recipe for chicken liver pizza but couldn't find even a single reference to such a pizza. I'm thinking of sauteed chicken livers with sauteed mushrooms, onions, garlic, dried thyme, mozzarella, Monterey Jack, and/or other light-colored cheese(s), all in some kind of white sauce, maybe with a bit of sherry.

I know. I'm sick.

Peter

DKM · « **Reply #11 on:** February 07, 2005, 03:31:55 PM »

I've been playing a lot with breakfast pizza. They are not bad, just not real good.

DKM

Pizzaholic · « **Reply #12 on:** February 14, 2005, 08:40:37 AM »

I did the corn, tuna(NOT canned), black olive, and capers with mozzerella and fontina cheese.
Very good, different and a nice change.
I also did a (leftover seafood boil from a resteraunt) shrimp, crawfish, crab, black olive and lemon zest with the same cheese as above.
That was a good one!
pizzaholic

le pizze · « **Reply #13 on:** January 29, 2006, 12:53:51 AM »

It's not really that strange but very good: mix 1 T of pesto sauce with an equal amount of olive oil and brush lightly onto the crust after prebaking. Then add the tomato sauce. It protects the crust from sauce-seep and adds a little something extra to the flavor.

PizzaDanPizzaMan · « **Reply #14 on:** February 01, 2006, 12:09:32 AM »

We once put leftover meatloaf and asparagus on a pie. My wife still says it was the best pie we ever did.

Peter,
Chicken livers?

The thought does make me wonder however if my poor mother, who used to try and convice my siblings and me how healthy and wonderful liver was, if she would have been successful in getting us to eat it had she put it on the pizza.........................................................Nah!

Dan

Perk · « **Reply #15 on:** February 01, 2006, 07:30:20 AM »

Actually a pizza I may make this week for the superbowl would be
A chili pizza, I can make a good spicy chili, and so I thought hmm
combined the two.
Pizza crust with Chili and cheddar cheese with a touch of cream cheese.
If you ever put cream cheese in chili it is great!

It's nothing exotic, probably done a million times by others
but I thought I could kill two cravings at once.

Aaron · « **Reply #16 on:** February 01, 2006, 12:34:06 PM »

We use a pulled pork pizza in contests that have an anything but category,and it goes over real well.PP and red and orange peppers with a mix of provolone and mozz on top.The sauce gets some romana and parm to.
Aaron

robtfink · « **Reply #17 on:** February 01, 2006, 05:14:03 PM »

As much as I enjoy French cuisine, the not atypical egg cracked atop pizza has always struck me as simply odd.

Personally, leftover charcoal grilled octopus doggy-bagged from a Greek restaurant - really rather one of the better seafood pizzas of recent memory.

Ronzo · « **Reply #18 on:** February 02, 2006, 10:11:05 AM »

Quote from: Aaron on February 01, 2006, 12:34:06 PM

PP and red and orange peppers with a mix of provolone and mozz on top.The sauce gets some romana and parm to.

Yummy!

Ronzo · « **Reply #19 on:** February 02, 2006, 10:13:11 AM »

Quote from: Perk on February 01, 2006, 07:30:20 AM

Actually a pizza I may make this week for the superbowl would be
A chili pizza, I can make a good spicy chili, and so I thought hmm
combined the two.
Pizza crust with Chili and cheddar cheese with a touch of cream cheese.
If you ever put cream cheese in chili it is great!

It's nothing exotic, probably done a million times by others
but I thought I could kill two cravings at once.

Perk,
Do you make your chili with chunks of meat, or ground up meat?

I like mine with chunks, but simmered long enough that they start to fall apart and shred. Lamb and beef is a good combo for chili.

Author Topic: strange toppings anyone? (Read 14170 times)

Eden