My best one is... let's call it 'Italian Supreme'. Crust and tomato sauce, of course. Add sliced capiccolo and prosciuto, sprikle generously or green pepper, res onion and mushrooms (fresh ones are better). Cheese, and garnish with a sliced italian tomato, hearts of palm medallion and black olives. Cook and enjoy!

My chicken pizza still need some improvement, but it is still very good. marinate half a chicken breast (the perfect recipe is yet to be found) many hours. On the crust, add again green pepper (maybe I should try red or yellow), mushrooms, but this time, add leek. Over the cheese is the chicken, some more mushrooms and black olive (I find they are great on pizzas).

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Originally posted by Eponine:
Best pizza topping I ever had was manicotti cheese on top of regular cheese in NYC.

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It's ricotta (ri-caught-a) cheese. The local term for it is white pizza, because there is no (or very little) tomato sauce. It's even better if you have them add extra garlic and black pepper.

I pizza I make a lot is pesto, sun-dried tomato and roast red peppers.

Stereo: For the chicken marinade you might try red wine, crushed garlic, basil, crushed red pepper and a little olive oil. Cut it and sear it quickly to seal it (but not enough to cook through) before adding to the pizza.

Meat and eggs, mushrooms and cheese, lots of cheese, after all we only have 200 different kinds to choose from in Switzerland. Then you add in the French and Italian cheeses.

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Originally posted by Swiss Mercenary:
How you North Americans call call one type of cheese 'Swiss' I have no idea.

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Originally posted by trowelblister:
I usually just call holey cheese,,,,

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Originally posted by quantumfluff:
So, it's a religious experience for you?

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Only when contemplating the nature of Gouda.

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Originally posted by quantumfluff:
So, it's a religious experience for you?

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,,,and I was raised Romano Catholic,,,

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Originally posted by quantumfluff:
Pinapple should never come within 50 yards of pizza. If I see pinapple available as a topping I leave the place.

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I hear this a lot, but I don't understand why. While living in NZ, where it was impossible to get decent pepperoni, I learned to love "Hawaiian" pizza, which is what they call ham (more like Canadian bacon) and pineapple.

Here are a few variations I've tried for your enjoyment.

Cut the pizza sauce with an equal amount of your favorite barbeque sauce. The aroma was indescribable--three customers tried it and loved it, but the owner didn't want to put it on the menu without corporate approval...and we didn't get it. Phooey.

I marinaded chicken in teryaki sauce, cooked it half-way and put the meat with onion, minced garlic, sweet peppers, mushrooms, some chopped broccoli flowers, some bean-sprouts and ranch dressing as a sauce. I cooked it calzone-style in a small toaster oven for 20 min, then finished it in the pizza oven.

Stereo, red, yellow and green peppers taste the same, the only you'd use the others is for color rather than flavor--as for the chicken, pre-cook that, it will take too long to get properly done on top of a pizza.

Trowelblister's idea was a menu standard...we spread some refried beans on a crust, covered it with cheese and put canned green chilis, olives, onions and ground beef on top, cooked it then put fresh lettuce and tomato(e?)s on top.

If you are making your own pizzas at home, please make sure to have ANY uncooked meats on top, otherwise it won't cook right--e-coli, food poisoning, etc. needs to be avoided.

Fat from food,
Party L

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Originally posted by LifetimeTrekker:
[BStereo, red, yellow and green peppers taste the same, the only you'd use the others is for color rather than flavor
[/B]

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I don't think that is correct. It may be that some people can't taste the difference (I havent had yellow ones in a very long time) but red peppers taste sweeter than green peppers.

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Originally posted by Swiss Mercenary:
Strange Zorro, I thought that you liked other things on Pizza .

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I suppose if it weren't cooked, I would hate to think what would happen if I put the toppings on someone and tried to cook it,,,,,,,,,,,,,,,,,,,,z

...and, of course, a package of altoids. i am working with the public, you know.

this new pizza place just opened up called the Mellow Mushroom (the big ass purple mushroom statues in front have raised some eyebrows around here to say the least), and i've heard tale of a tempeh calzone, i'll have to investigate such allegations and come back with a report.

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Originally posted by SupportGoddess:
I don't think that is correct. It may be that some people can't taste the difference (I havent had yellow ones in a very long time) but red peppers taste sweeter than green peppers.

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I've noticed that, at times, red peppers are sweeter, but some select very fresh green peppers can be just as sweet as their red counterparts. I think, though, that the red ones are always sweet, where the green ones have a potential for being not-so-sweet or even a bit sour. (my sister-in-law eats ONLY red peppers (the expensive ones) so I've spent a lot of time trying to figure out why she likes them and doen't like the green ones).

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Originally posted by SupportGoddess:
I don't think that is correct. It may be that some people can't taste the difference (I havent had yellow ones in a very long time) but red peppers taste sweeter than green peppers.

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Jidabug: Hawaii is almost exactly on the other side of the planet from Italy. Therefore Hawaiian pizza must be totally opposite from Italian pizza. The defense rests, your honor.

pepperoni, sausage, onion, and cheese for me

DiGiorno's frozen pizza is really good too

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Originally posted by Sir Aureus:
you people are so strange ^_^

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Originally posted by Sir Aureus:
you people are so strange ^_^

pepperoni, sausage, onion, and cheese for me

DiGiorno's frozen pizza is really good too

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The very fact that you consider DiGirono as edible pizza implies that you are the strange one.

As far as pizza goes the local pizza place has a seafood pizza that rocks. I order it every time I go there. Shrimp, crab, crawfish...mmmmmmmMMMMMMMMMMmmmmmmm.

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CrawGator

A common mistake people make when trying to design something completely foolproof is to underestimate the ingenuity of complete fools. Douglas Adams Mostly Harmless

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Originally posted by quantumfluff:

Jidabug: Hawaii is almost exactly on the other side of the planet from Italy. Therefore Hawaiian pizza must be totally opposite from Italian pizza. The defense rests, your honor.

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So, just because Italians didn't have access to Canadian bacon and pineapple when pizza was invented, that doesn't mean that it isn't a valid option now that those ingredients are available.