Now you know how to make the perfect dough (here), it’s time to move onto the beloved toppings…
Pizza toppings… where do we start?! There are an infinite number of combinations you can make… different meats, cheeses, veggies and more. However, as I mentioned in part 1, the key to them is the balance. Throw everything onto a pizza base and yes, it may taste nice, but what takes it to the next level is the careful pairing and balancing of each ingredient.
Today we will be making two variations - a creamy white based pizza and classic red based pizza. The lovely thing about these recipes is that once you have these essentials, you can then develop them further to your own taste. Whether that is adding a few other toppings that compliment, or simply pairing the toppings down overall, these recipes will provide you with a great base to work from.
Let’s talk more about the pizzas….
White base pizza: A creamy, cheesy and garlicky bechamel infused with rosemary, topped with thinly sliced potato, julienned onion and drizzle of fresh pesto. This is hands down my favourite topping to date. Traditional? No. Delicious? Yes. Quite literally heaven on a plate.
Red base pizza: A classic marinara. The simplicity of a delicious dough and great tasting tomato sauce is unbeatable. Topped with some fresh basil at the end, a pinch of flaky salt, some extra virgin olive oil and finally, if you love them like I do, a few good quality anchovies (they’re not needed, but if you like them, its a very welcome addition… If you don’t like them though, do try some good quality anchovies and this might well change your mind since they have no ‘fishy’ taste at all! This happened with me.). The wonderful thing about this recipe means that you have the flexibility to develop the toppings as much or as little as you want.
Enough talking, let’s delve into these recipes and show you how to make them….
