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Topping Your Pizza

chubbyalaskagriz

chubbyalaskagriz

New member
Most have a preferred habit. Some spread sauce, pile on the goodies- then scatter cheese last.

Others do it in the opposite order.

I brush sauce very lightly onto a half-baked crust (versus spooning a larger amount of sauce) then scatter the cheese- then place the remaining ingredients atop the cheese.

I think I started doing it this way when cooking for staff meals in restaurant kitchens years ago- so the employees could tell apart the types of pizza- so that all the "goodies weren't all hidden from view under the gooey cheese.

What's your preference?
 
I'm thinkin' tonight may be pizza-nite at my place too, rick. I've got some leftover sloppy joe meat and believe it or not, this w/ cheddar cheese and chopped raw red onion makes a damn fine pizza! :)
 
I've always wanted to make a BBQ pizza with shredded left over brisket, some bbq sauce and either montery jack or quesadila cheese.

Of course the brisket never lasts that long around here :rolleyes:
 
I ain't got a thing against tomato sauce- but somtimes I like a white pizza made just w/ garlic butter or even alfredo suace in place of traditional tomato sauce. Also love pesto on pizza of course! :)
 
I'll top a pizza with anything - any sometimes no cheese or pepperoni - one of my favorites is a nice soft-crust pizza tipped with a diced tomato/onion/pepper sauce with varely a sprinkle of grated cheese.

sometimes I stuff my crust - sometimes I put a cover on top of my pizza with lots of goodies stuffed inside
 
May not be correct but I start with the sauce, then Italian seasoning, then the toppings and finally the cheese. You will be able to see the topping under my cheese since I can only use very little. (Its a sodium issue).
 
chubbyalaskagriz said:
Most have a preferred habit. Some spread sauce, pile on the goodies- then scatter cheese last.

Others do it in the opposite order.

I brush sauce very lightly onto a half-baked crust (versus spooning a larger amount of sauce) then scatter the cheese- then place the remaining ingredients atop the cheese.

I think I started doing it this way when cooking for staff meals in restaurant kitchens years ago- so the employees could tell apart the types of pizza- so that all the "goodies weren't all hidden from view under the gooey cheese.

What's your preference?
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I love your recipe. I had an unfortunate dream that I can make a better pizza that the restaurant, I happen to be a cheese lover, well i was in for a rude awakening I piled lots of cheese using your recipe I mean lots and baked this incredible pie eager and excited for my first taste only to find that there was so much cheese in my first bite that I began to choke, I certainly agree with you a little of everything is just right for the taste
 
One thing's fer shure- as a huge pizza fan, I don't think I've ever met a pizza I didn't like! And I don't think there's a wrong way to build one either, at least not in my book! :)
 
chubbyalaskagriz said:
One thing's fer shure- as a huge pizza fan, I don't think I've ever met a pizza I didn't like! And I don't think there's a wrong way to build one either, at least not in my book! :)
Click to expand...

For me there is. I have to make my own pizza dough and sauce, cheese is very limited and any sausage product is out. :mad: Heart related very low sodium diet. At first I didn't bother but later said: "I want some pizza".
 
I have a gluten free pizza dough recipe that I love so I make pizza about once a month. Personally I like a minimalist pizza. Just one or two toppings. My favorite is portabello mushrooms. My husband on the other hand wants the kitchen sink on there so we have compromise a bit. I do make BBQ chicken pizza quite a bit. I love to have some feta cheese on a pizza with sliced fresh tomatoes but again the hubby hates warm feta so is pizza discord at our house.
 
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