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Favorite Veggie Pizza Topping Combos
KenfromMI
Posts: 742
Having a friend over and his guest is Vegetarian and I've committed to pizza night. What's everyones favorite veggie combo's? I found a few that look good. Caprese Pizza with roasted grape tomatoes and Balsamic reduction and a Ratatouille Pizza but looking for other ideas. Also making grilled potato slices topped with Romesco sauce and wild mushroom Crostini along with olives and cheese platter etc.
Dearborn MI
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tomato basil, summer squash with broccoli florets, i ate a craisin pizza the other day, not sure i like it but im not a vegatarian
) fukahwee maineyou can lead a fish to water but you can not make him drink it -
We like tomatoes,yellow and red peppers,shrooms and olives with feta and mounds of moz. Slice everything crazy thin and put just a small bit of marinara on the dough.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Marg
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
May sound weird but it is great. Pesto for the sauce, then sliced tomatoes and fresh corn cut off the cobb. Sprinkle with basil leaves and moz. :-)
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I've used Pesto before for sauce. Nothing weird about that.Dearborn MI
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Hard to beat a well made Margarita Pizza, tomato sauce, cheese and basil.Gerhard
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Fresh garlic, grilled onions, artichokes, and spinach!
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Found this site for some ideas as well. Thought I'd share.Dearborn MI
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Or not LOL.........why do all my sites disappear that I try to share?Dearborn MI
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onion ring:
asparagus:
bloom'n onion:
crispy polenta:
marinated eggplant:
falafel & onion:
homemade kettle chip & pepper:
fried eggplant:
mushroom cast iron pie:
pecorino & sage:
peppadew & feta:
pistachio pesto with mushrooms:
pumpkin pie:
roasted garlic, red pepper & provolone:
sweet potato fry pie:
and about a billion other combinations, sky isn't even the limit when it comes to veggies
happy in the hut
West Chester Pennsylvania -
@zippylip - damn man, what you have to ruin my morning. I ate pop tarts before reading this and now im craving pizza. Looks fantastic.
Do you shape your dough or is it pre made bought
XL BGEJoe JRBaltimore, MD -
They all look good. Only making two so I'm trying to choose wisely LOLDearborn MI
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I make it, most often a simple fast warm rise. In a kitchenaid bowl add 4 cups of bread flour, a teaspoon each of salt & yeast, then 1.5 cups of water. Knead with the hook for 6 or 7 minutes then separate into 3 equal balls & cover. Sit them on the kitchen counter until they double in size (could be as little as an hour this time of year due to warmth & humidity & up to a few hours if it's colder).GATABITES said:@zippylip - damn man, what you have to ruin my morning. I ate pop tarts before reading this and now im craving pizza. Looks fantastic.
Do you shape your dough or is it pre made bought
If you're in a hurry you can always pop them in a warming drawer of your oven at the lowest setting & they'll double in 30ish minutes. You can make fresh homemade dough in the time it takes to fire up & properly preheat the egg. It's not going to have the complexity of a slower rise or cold rise but it ain't too shabby & I doubt you'll get any complaints
happy in the hut
West Chester Pennsylvania -
I can't compete with @Zippylip, but while you're preheating your stone, throw a whole head of garlic on it. By the time your stone is to temp, the garlic will be nicely roasted.
NOLA -
@Zippylip, do you weigh your flour? If so how many ounces do you use?Dearborn MI
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My favorite is thinly sliced roma tomato, thinly sliced artichoke hearts, shredded red onion, arugula, and drizzled with olive oil in which I've mashed a clove of garlic and dried italian herbs.
“The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."
- Julia child
Ogden, UT, USA
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Hey @Zippylip If you ever want to open a pizza joint, count me in as a investor.WOW!!! You just changed my plans for tonight, I was taking my wife out for Chinese food . Now I'm gonna switch to making my own pizza."I'm stupidest when I try to be funny"
New Orleans -
I don't consider "veggie" a real pizza.... just sayin....
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Ken, no. See above recipe. It will yield moderately inconsistent results as opposed to weighing, but it's always been within acceptable limits for me, I enjoy not eating exactly the same crust every time...KenfromMI said:@Zippylip, do you weigh your flour? If so how many ounces do you use?
considering that the origins of pizza are meatless, I consider a "veggie" pizza the very definition of realonedbguru said:I don't consider "veggie" a real pizza.... just sayin....
happy in the hut
West Chester Pennsylvania -
Actually recorded history shows between 996 AD and 1889 meat was not put on pizzas. LOLDearborn MI
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@Zippylip. I'll try it but I'll look up how many ounces in a cup of bread flour. The one thing I learned from taking baking classes as opposed to cooking classes they weigh everything. I always had trouble with baking breads and rolls etc until I started weighing my ingredients.Dearborn MI
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Ken, there is no shortage of exact weight 'recipes' floating around out there. Suffice it to say this discussion has presented itself numerous times over the years. Yes, there is a strong contingent of people that swear by weighing to the point they believe competent baking cannot be achieved any other way. Yes, I disagree with those people. I have no formal training or other credentials to support my position other than to simply say I've done it this way for now 20+ years & I've never had a complaint let alone a fully dissatisfied customer...KenfromMI said:@Zippylip. I'll try it but I'll look up how many ounces in a cup of bread flour. The one thing I learned from taking baking classes as opposed to cooking classes they weigh everything. I always had trouble with baking breads and rolls etc until I started weighing my ingredients.
They say baking is an exact science, I'm not a believer. As mentioned above I rather enjoy the variations that result when inexact measurements (human error), variations in humidity or compaction of flour occur. The idea that I never quite know exactly how the next pie will turn out makes it interesting to me.
That said I am not trying to dissuade you from weighing ingredients, after all, whatever method makes you comfortable to the extent you'll do it is the right and best method for you.
happy in the hut
West Chester Pennsylvania -
I don't believe it's an exact science. I watch women bake in wood stoves at Greenfield Village without measuring and just eyeing it like they did hundreds of years ago. I'm just speaking from experience in my kitchen. I always cooked but never baked. My goal for 2012 was to learn to bake breads, rolls etc as I'm not a sweet eater and my wife makes desserts if we need one. I took a few classes at Zingermans in Ann Arbor and they were huge on weighing for consistency but they also sell to the public. You use a Kitchen Aid and I love working dough by hand. In the end it all works out and everyone enjoys our food so it's all good. I also started measuring because I used to do a cooking blog and people would make comments to me when I wasn't specific enough on ingredients. I'm currently experimenting with cold rises and seeing how it effects the flavor and chewiness in the crust. The funniest part about it is I never was a pizza guy and would only eat them at other peoples houses and maybe ate one a year. Since getting the BGE I've been making them at least every other week. LOLDearborn MI
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They didn't know what they were missing either....
considering that the origins of pizza are meatless, I consider a "veggie" pizza the very definition of realonedbguru said:I don't consider "veggie" a real pizza.... just sayin....
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By far my favorite- pesto as the sauce, then grilled asparagus, with bocconcini (small moltz balls)- salt and pepper to taste. Everyone that has tried this one really likes it-Greensboro, NC
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I do make my own sauce from fresh (or canned) whole tomatoes, evoo, garlic, a bit of salt, pepper and fresh basil (and depending on acidity, **maybe** a bit of sugar just to take that edge off).
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What, no meat in the sauce?THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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Here was #1 garlic butter, blistered cherry tomatoes, parmesan, and mozzarella.Dearborn MI
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