Two of my favorite toppings are spicy pepperoni and sausage. The annoying thing about them is that they never seem to stay in place after you slide the pie onto the stone. There's always some degree of shifting. I've even tried light cheese, pepperoni/sausage, and then more cheese so the weight of the cheese anchors the topping. Works Ok, but i really like what I've been doing lately.
I've been dicing the sausage and pepperoni. Seems to stay put better.
Another favorite topping I've recently come to try is roasted cherry/grape tomatoes. I roast them under the broiler until they are nice and black. Much of the water is evaporated and concentrates the tomato flavor. The skin comes right off and it's a GREAT topping on a margherita pizza.
Which brings me to my final point of this post, the MARGHERITA pizza. When I first started making pizza, I had read that the purist will only top pizza with cheese, a little olive oil and basil.
I thought "man those purist/italians are really stuffy about this pizza business". Now that I'm officially a pizza finatic, I find myself eating more and more margherita pizzas. I have to say that I was caught off guard and surprise by the margherita. Everytime I make pizza I usually make a cheese (for the wife and kid), a pepperoni (usually with jalapeno or mushroom or sausage), and a margherita with roasted cherry tomatoes, lots of basil and a drizzle of OO. I find myself saving my appetite for the margherita and eating the whole pie while only eating a few slices of the others. There's something really special about fresh mozz, good tomatoes, and fragrant basil and OO.
Anyone have some favorite toppings to share or feel the same way about the margherita pie?