The post Three Pizza Toppings to Please a Crowd appeared first on thedancingcucumber.com.
]]>Three Cheese and Mushroom
Ingredients (to top one pizza)
- 1/2 ball of mozzarella
- 1/2 cup of cheddar
- 1/2 cup of blue cheese
- 1 cup of chestnut mushrooms
- Olive oil
- A few sprigs of thyme
Instructions
- Drizzle a little olive oil over the pizza base.
- Roughly tear the mozzarella and dot it over the base.
- Crumble the blue cheese and grate the cheddar over the base.
- Slice the mushrooms and place them over the pizza, sprinkle over the thyme and drizzle a little more oil over the base.
- Bake until cooked through.
Anchovy, Olive and Feta
Ingredients (to top one pizza)
- 1 tin of anchovies
- 1/3 cup of black olives
- 1/2 cup of feta
- 3 tablespoons of tomato pesto
- 1 teaspoon of dried oregano
- Olive oil
Instructions:
- Spread the tomato pesto over the base.
- Crumble over the feta, and place the anchovies and olives over the base.
- Sprinkle oregano over the base and drizzle with olive oil.
- Bake until cooked through.
Ham, Mozzarella and Fig
Ingredients (to top one pizza)
- 1 ball of mozzarella
- 4 fresh figs
- 4 slices of ham
- 3 tablespoons of tomato puree
- Olive oil
- 1 teaspoon of dried oregano
Instructions
- Spread the tomato puree over the pizza base.
- Tear up the mozzarella and dot over the base
- Slice the ham and figs and place over the base.
- Sprinkle the oregano over the base and drizzle with olive oil.
- Bake until cooked through.
Topping pizzas can be done quickly, and you can even enlist some of your guests to help, so these recipes are ideal for a big gathering.
The post Three Pizza Toppings to Please a Crowd appeared first on thedancingcucumber.com.
]]>The post 3 Mistakes That You’re Probably Making With Your Pizza Toppings appeared first on thedancingcucumber.com.
]]>Zero Prep
You can place certain toppings on your crust and call it a day, but this method doesn’t work with all of them. Certain types of veggies and meat call for extra prep, and you should make sure to cook them beforehand because putting them on top of your crust won’t get the job done.
Too Many Toppings
If you have a “go big or go home” approach to making pizza, it’s time to switch gears. Going overboard, especially when it comes to toppings, won’t do your pizza any favors. The crust won’t get a chance to shine, and the pizza will be too heavy and soggy from all the toppings, so sticking to three to five add-ons is your best bet.
Finding Balance
Mixing all sorts of different toppings is all fun and games, but some of them simply don’t bring out the best in each other. If you’re still new to pizza making, stick to classic recipes and figure out which ingredients perfectly balance each other out before starting to experiment.
The post 3 Mistakes That You’re Probably Making With Your Pizza Toppings appeared first on thedancingcucumber.com.
]]>The post Weird Pizza Toppings from Around the World appeared first on thedancingcucumber.com.
]]>Here are three weird pizza toppings from around the world that are just considered ordinary where they’re eaten!
Canned Tuna (Europe)
While it might sound weird to put canned tuna on pizza, this is actually a common topping in countries like Germany and Spain! It’s often combined with onion to make a flavor combination that you probably wouldn’t expect to find on a pie.
(c'est une recette de l'adorable @karimaelmakhloufi que je ne change plus 
) Pour la sauce tomate : Un oignon râpé 3 gousses d'ail écrassées 400 g de pulpe de tomate 400 g de purée de tomate 1 càc de sel 1 càc d'origan 2 morceaux de sucre Dans un faitout , ajoutez l'oignon , l'ail et faites les revenir dans un peu d'huile d'olive pdt environ 5 min , ajoutez la pulpe et la purée de tomate , ajoutez le sel , l'origan , mélangez le tout et laissez mijoter à feu doux en remuant de temps en temps jusqu'à épaississement de la sauce , ajoutez le sucre , mélangez bien , retirez du feu et laissez refroidir Pour la pâte à pizza ( 2 grandes pizzas ) 300 g de farine 200 g de semoule extra fine 1 càc de sucre 1 càc de sel 5 g de levure sèche ( ou 15 g de levure fraîche ) 2 càs d'huile d'olive 300 ml d'eau tiède Mélangez la farine et la semoule extra fine , le sucre et le sel puis commencez à pétrir en ajoutant la levure préalablement diluée dans un petit peu d'eau tiède , ajoutez l'huile d'olive , ajoutez l'eau tiède petit à petit en continuant de pétrir pour 10 min. couvrez la pâte et laissez reposer pour 1h à 2h .Dégazez la pâte et formez des boules , laissez reposer 10 minutes , étalez la pâte Préchauffez le four à 250 °c ( chaleur tournante ) Garnissez la pizza Réglez le four en bas seulement et placer la pizza dans le bas du four et laissez cuire pdt 9 à 10 min À la sortie du four , passez un coup de chalumeau sur les côtés pour plus de croustillant 
Green Peas (Brazil)
Green peas are an everyday pizza topping in the country of Brazil—believe it or not. Often combined with other toppings, a typical homemade Brazilian pizza will have a smattering of green peas placed on top of the cheese and tomato sauce.
#masamadrenewy #masamadre #sourdoughpizza #sourdough #newcastlensw #newcastlefood #handstretched #woodfired #cookingwithfire #woodfiredpizza #pizza #instapizza #pizzagram #peaandham #peapizza #spring #eatyourpeasSmoked Fish (Russia)
Russians love smoked fish, and it turns out that their preference for this culinary treat extends to pizza. The popular Mockba pizza includes smoked herring, sardines, tuna, mackerel, and salmon in what can only be described as a pie that’s an acquired taste.
The post Weird Pizza Toppings from Around the World appeared first on thedancingcucumber.com.
]]>