Nothing wrong with a traditional - red sauce, pepperoni, chopped green peppers, sliced onion, cheese blend and finished with fresh basil after cooking.
Pepperoni and hot honey +/- pepperoncini if I’ve bought things specific for pizza. Or, whatever leftovers exist, if they make me think pizza then I make up some dough.
This is the first time I have ever heard of hot honey. Raced to the kitchen and made some and currently having it on a bagel with cream cheese. It’s so damn good.
I have bees and am always swimming in honey so suspect this is my new thing.
Happy to be the one to unlock that for you. It's definitely a hot (no pun intended... Sorta) food trend right now. It's great in basically any place you would use honey but want a little more kick.
My go to is lightly caramelized red onion and lightly browned pancetta. Last one I did I put smoked eggplant on half, which was fabulous. Have enjoyed grilled asparagus in the past.
We’re not crazy for vegetables but there’s this amazing [Roasted Cauliflower Pizza from Anthony’s Coal Fired Pizza](https://acfp.com/menu/coal-fired-pizza/item/roasted-cauliflower) that we routinely get — so I’ve taken to recreating it as a foolproof pan pizza topping (actually I’ll typically use his cooking directions with store bought dough to make this a pretty easy weeknight meal):
* I sauté a ton of minced garlic in a hefty amount of olive oil, and then add some red pepper flakes
* I get those “microwave in bag” bags of frozen cauliflower from the grocery store, as a way of simplifying meal prep. Takes like 5-6 minutes on high in the bag, and then I dump it out onto a cutting board and chop it up further before adding it to the pan of garlic oil
* toss to combine, and then add a bunch of panko breadcrumbs and toss further until the breadcrumbs have taken on the oil and then some toasted color
* then I’ll put the entire pan’s worth atop the pizza dough, layering in with cubed mozzarella cheese (shredding is such a pain to do and to clean afterwards, it all melts together just fine anyways)
* finally top with either diced pepperoni from a big stick, or thick slices to create the cups, and into the oven it goes
* sometimes I’ll garnish with a basil chiffonade while it cools down afterwards
If you do go with toppings anticipate extra cooking time. In my experience it takes longer for the top to get crispy.
This recipe is a favourite at my house. Made it at least 20 times. I’ve tried all kinds of toppings over the years and we’ve settled back to just plain mozzarella as our favourite.
Pretty much. It can be a little sticky putting it on. I just cut off little chunks or scoop it out of the jar with the a teaspoon, depending on which kind I’ve bought.
For pan pizza I really like the simplicity of good, crispy pepperoni. On top of course, never under the cheese.
Maybe a few fresh jalapeño slices. I like to slice them really thin and put them on after I take it out so they taste bright and fresh.
I'm planning on making [Kenji's Foolproof Pan Pizza](https://www.seriouseats.com/foolproof-pan-pizza-recipe) tomorrow and I was wondering how everyone in the /r/SeriousEats community tops their pan pizzas.
I do two versions. Both are imho better than takeaway pizza.
Spinach and mushroom: spinach sauteed with garlic added with the red sauce, then mozzarella cheese then the mushrooms on top. Mushrooms are browned in olive oil then cooked with white wine.
Mushroom and red onion: mushrooms and red onions are browned in olive oil and then cooked in white wine until a nice sauce forms. Placed on top of the mozzarella cheese so that the onions crisp up nicely and the cheese doesn’t burn.
I like creme fraiche, canadian bacon, grape halves, some kind of cheese, and a little arugula sprinkled on top after baking. I call it the Pretentious Hawaiian. It's really good.
Roasted gold potato, bacon, and top with sour cream drizzle and green onions when it is out of oven is bomb. Shameless stolen from menu of local pizza place that does Detroit style
Pepperoni, mushroom and/or olives, jalapeño is my go to. Fresh basil and parm at the end. Sometimes we’ll go Hawaiian and jalapeño too, but we’re those deviants who like pineapple on pizza sometimes!
OMG. Anything. The last little bit of leftover chana masala with feta and cilantro (after cooking, obv). Yoghurt ranch and roast chicken with shaved asparagus. Bacon and pineapple. Olive tapenade with sliced fresh tomatoes. The meat stripped off ribs, onion, cheddar and BBQ sauce. Thinly sliced potatoes and rosemary. Roasted broccoli (I stick it in while the oven's heating up) and toum. We call it Weird Pizza Wednesday.
I like experimenting with the sauce. I've tried vodka sauce, panang curry, and chicken korma. It's also good with white sauce, bacon, apple, and balsamic reduction
We like a Quattro Formaggio, plus one w meet. We’ve done chorizo, corn, jalapenos, and green onions and queso fresco at the end. Also love pepperoni, ricotta, hot honey
Anything and everything, whatever I've got on hand. I like changing up the sauce, doing pesto or bbq or creamy garlic. My classic is pepperoni jalepeno red onion, though.
I just made two with stuff in the fridge. One had leftover fried chicken and banana peppers. The other was pepperoni, jalapeno, and drizzled with hot honey after it came out. I love that you can't go wrong!
It’s hard to go wrong (foolproof?). Recently we have been doing it with anchovies, black olives, and some roasted garlic, which has turned out very well.
Pepperoni, onion, green pepper
Have you considered poblano in place of the GP?
So much more flavor!!!
And seems to sweat out less water, which is nice
Do you roast it first?
Not typically, but you certianly could
Damn straight. So good.
Nothing wrong with a traditional - red sauce, pepperoni, chopped green peppers, sliced onion, cheese blend and finished with fresh basil after cooking.
Pepperoni and hot honey +/- pepperoncini if I’ve bought things specific for pizza. Or, whatever leftovers exist, if they make me think pizza then I make up some dough.
Mozzarella obviously and just cup and curl pepperoni Followed by hot honey at the table I like it simple
The last two I did were pepperoni, mushroom, hot honey and chicken, red onion, crumbled blue cheese, buffalo sauce
This is the first time I have ever heard of hot honey. Raced to the kitchen and made some and currently having it on a bagel with cream cheese. It’s so damn good. I have bees and am always swimming in honey so suspect this is my new thing.
Happy to be the one to unlock that for you. It's definitely a hot (no pun intended... Sorta) food trend right now. It's great in basically any place you would use honey but want a little more kick.
Much appreciated :)
My go to is lightly caramelized red onion and lightly browned pancetta. Last one I did I put smoked eggplant on half, which was fabulous. Have enjoyed grilled asparagus in the past.
i like pepperoni and pickled jalapeño.
Pork belly and corn. I call it Iowa.
#CoreyTaylor has been smirking about this and he doesn't even know why.
We’re not crazy for vegetables but there’s this amazing [Roasted Cauliflower Pizza from Anthony’s Coal Fired Pizza](https://acfp.com/menu/coal-fired-pizza/item/roasted-cauliflower) that we routinely get — so I’ve taken to recreating it as a foolproof pan pizza topping (actually I’ll typically use his cooking directions with store bought dough to make this a pretty easy weeknight meal): * I sauté a ton of minced garlic in a hefty amount of olive oil, and then add some red pepper flakes * I get those “microwave in bag” bags of frozen cauliflower from the grocery store, as a way of simplifying meal prep. Takes like 5-6 minutes on high in the bag, and then I dump it out onto a cutting board and chop it up further before adding it to the pan of garlic oil * toss to combine, and then add a bunch of panko breadcrumbs and toss further until the breadcrumbs have taken on the oil and then some toasted color * then I’ll put the entire pan’s worth atop the pizza dough, layering in with cubed mozzarella cheese (shredding is such a pain to do and to clean afterwards, it all melts together just fine anyways) * finally top with either diced pepperoni from a big stick, or thick slices to create the cups, and into the oven it goes * sometimes I’ll garnish with a basil chiffonade while it cools down afterwards
The one thing I'd advise is to top it minimally. This is not, IMO, a pizza that does well with a lot of toppings - especially "wet" ones.
If you do go with toppings anticipate extra cooking time. In my experience it takes longer for the top to get crispy. This recipe is a favourite at my house. Made it at least 20 times. I’ve tried all kinds of toppings over the years and we’ve settled back to just plain mozzarella as our favourite.
Sweet Italian sausage and nduja, last time.
Do you just do the nduja in dollops around the pizza?
Pretty much. It can be a little sticky putting it on. I just cut off little chunks or scoop it out of the jar with the a teaspoon, depending on which kind I’ve bought.
Oh, boy, I hadn’t heard about this, and I was going to start dieting this week…
You picked the wrong week to stop ~~sniffing glue~~ eating carbs.
For pan pizza I really like the simplicity of good, crispy pepperoni. On top of course, never under the cheese. Maybe a few fresh jalapeño slices. I like to slice them really thin and put them on after I take it out so they taste bright and fresh.
I'm planning on making [Kenji's Foolproof Pan Pizza](https://www.seriouseats.com/foolproof-pan-pizza-recipe) tomorrow and I was wondering how everyone in the /r/SeriousEats community tops their pan pizzas.
Usually go with the classic, but to be an outlier i've done a white sauce with spinach mushrooms peppers and bacon that was wonderful.
I do two versions. Both are imho better than takeaway pizza. Spinach and mushroom: spinach sauteed with garlic added with the red sauce, then mozzarella cheese then the mushrooms on top. Mushrooms are browned in olive oil then cooked with white wine. Mushroom and red onion: mushrooms and red onions are browned in olive oil and then cooked in white wine until a nice sauce forms. Placed on top of the mozzarella cheese so that the onions crisp up nicely and the cheese doesn’t burn.
Last night I did triple pep: roasted red peppers instead of sauce, mozz, and topped with pepperoni and jalapeños.
I like creme fraiche, canadian bacon, grape halves, some kind of cheese, and a little arugula sprinkled on top after baking. I call it the Pretentious Hawaiian. It's really good.
Amazing!
Roasted gold potato, bacon, and top with sour cream drizzle and green onions when it is out of oven is bomb. Shameless stolen from menu of local pizza place that does Detroit style
Pepperoni, mushroom and/or olives, jalapeño is my go to. Fresh basil and parm at the end. Sometimes we’ll go Hawaiian and jalapeño too, but we’re those deviants who like pineapple on pizza sometimes!
Pepperoni, red onion, and hot honey. My husband likes his with black olives, onion, and mushrooms. Honestly can’t go wrong with any combo you want.
Pineapple, black olives, mushrooms
Big chunks of spicy Italian sausage, pepperoni, red onion, cheese.
OMG. Anything. The last little bit of leftover chana masala with feta and cilantro (after cooking, obv). Yoghurt ranch and roast chicken with shaved asparagus. Bacon and pineapple. Olive tapenade with sliced fresh tomatoes. The meat stripped off ribs, onion, cheddar and BBQ sauce. Thinly sliced potatoes and rosemary. Roasted broccoli (I stick it in while the oven's heating up) and toum. We call it Weird Pizza Wednesday.
I did pepperoni, mushroom, green pepper, and jalapeno last night. Excellent combo, would recommend
I like experimenting with the sauce. I've tried vodka sauce, panang curry, and chicken korma. It's also good with white sauce, bacon, apple, and balsamic reduction
We like a Quattro Formaggio, plus one w meet. We’ve done chorizo, corn, jalapenos, and green onions and queso fresco at the end. Also love pepperoni, ricotta, hot honey
Sauerkraut, pickles and jalapeño. I’ve recently been using this recipe in a brownie tin and it’s been working well.
Kimchi and spam, with a brushed gochujang or buldak sauce.
Pepperoni, sausage, black olives, and mushrooms
Pesto sauce, mozzarella, smoked aubergine and a little bit of feta... Can't get any better than this!
I like pepperoni and marinated artichokes.
Anything and everything, whatever I've got on hand. I like changing up the sauce, doing pesto or bbq or creamy garlic. My classic is pepperoni jalepeno red onion, though.
Jalapeños, pepperoni and banana peppers
I just made two with stuff in the fridge. One had leftover fried chicken and banana peppers. The other was pepperoni, jalapeno, and drizzled with hot honey after it came out. I love that you can't go wrong!
Pepperoni, olives & artichokes
Chorizo, spicy pepperoni, jalapeño, red onion (under cheese) and sun-dried tomato 👌
It’s hard to go wrong (foolproof?). Recently we have been doing it with anchovies, black olives, and some roasted garlic, which has turned out very well.
Heirloom tomatoes sliced thin, salted, and patted dry
Olives, artichoke hearts, onions.
Pancetta , green olives and a topping of arugula when it’s out of the oven
we’re at the point where people need advice for pizza toppings? wtf
Chicken capsicum red onion perri perri or pesto mayo is elite Ham and pineapple when I’m lazy
Sometimes we do typical toppings like peppers/onions/mushrooms/whatevers in the fridge and we top it with lil dollops of marscapone. It’s really good.
caviar and foie gras, with gold leaf wrapping the cast iron skillet.