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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Homemade Pizza

Pizza dough, so much fun to knead. Photo by Mariha Kitchen | IST.

 

It’s National Pizza Week. If you’re not already making homemade pizza, here’s an incentive to start.

For the easy way, buy a pre-made crust, raw dough (we get ours at Trader Joe’s—delicious!) and add your favorite toppings. It’s healthier if you use a whole wheat crust.

For those who like to bake, here’s how to make your own pizza dough and a championship recipe from chef Bruno DiFabio, a six-time winner of the World Pizza Games / Pizza World Championships.

You may be a pure pepperoni person, or prefer a grilled veggie pizza. The most popular pizza toppings in America, according to one survey, are (in order) pepperoni, mushrooms, onions, sausage, bacon, extra cheese, black olives, green peppers, pineapple and spinach. (What, no anchovies?)

But if you’d like to consider more creative ingredients, including those that you rarely find at a pizza restaurant. You can also use your leftovers. For your consideration:

 

Proteins

  • Alternative cheeses: Brie, blue, feta, Gruyère, etc. (pick out something special in our Cheese Glossary)
  • Bacon in all its forms (types of bacon)—instead of four cheeses, consider four different types of bacon
  • Chicken, including BBQ or fried
  • Fried egg (crack the raw egg onto the pizza and let it cook in the oven
  • Lamb (ground—delicious with feta)
  • Seafood: clams, crab, scallops, shrimp, tuna
  •  
    Veggies

  • Artichokes, avocado
  • Broccoli rabe, broccolini
  • Capers
  • Chiles: fresh, dried
  • Fresh herbs: basil, oregano, rosemary, thyme
  • Greens: arugula, radiccchio; fennel (sautéed); chard, kale, mustard greens (including mizuna and tatsoi), spinach (sautéed)
  • Onions: caramelized, cippolini, leeks (sautéed)
  • Potatoes: roasted, sautéed, mashed (all delicious with rosemary); sweet potatoes (especially with sage and Gorgonzola)
  • Tomatoes: fresh, sundried
  • You can make pretty much anything work.

     

    DESSERT PIZZA
    You can also make dessert pizzas with bananas and other fruits, chocolate sauce, Nutella, nuts and raisins, and other ingredients you enjoy. Check out:

  • Piña Colada Pizza Recipe
  •  
    PERSONAL FAVORITES

    We enjoy making these “fusion” pizzas, incorporating ingredients from other cultures into the iconic Italian food:

  • Asian: roast pork, scallions, water chestnuts, hoisin sauce
  • Greek: anchovies, dill, feta, fennel seeds, ground lamb, sliced grape leaves (see the different Mediterranean-inspired recipes below)
  • Russian: sliced roasted potatoes, smoked salmon and salmon caviar
  •  

    How creative can you get? This “taco pizza” is topped with ground beef, salsa, shredded cheese, diced tomatoes, shredded lettuce and tortilla chips. From Due Forni | Las Vegas.

    MORE RECIPE IDEAS

  • Andouille Sausage Pizza With Onion Confit
  • Bacon & Walnut Pizza
  • BBQ Chicken & Buffalo Chicken Pizza Recipes
  • Bacon, Chicken & Ham Pizza Recipe
  • Gorgonzola Pizza With Caramelized Onions or with Pear & Walnuts
  • Greek Pizza Recipe: kalamata olives, spinach, onions, feta, sundried tomatoes
  • Middle East Pizza: lamb, Kalamata olives, feta
  • Potato & Pancetta Pizza, with asparagus, brick cheese, garlic and thyme
  •  
    THE HISTORY OF PIZZA

    How did the crust, tomatoes and mozzarella get together, especially when tomatoes were considered poisonous for their first 200-plus years in Europe?

    Check it out!

      





    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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