Want to know what toppings we do for pizza night?
Our family tries to do a pizza night once a week, because it’s delicious, the kids love it, and it’s fun to celebrate the farm bounty in myriad ways on top of pizza. Liberally put fresh arugula or basil on top of any pizza after it comes out of the oven. Here’s a few toppings we love:
Caramelized onion and French fry pizza: Thinly slice potatoes to make very thin French fry shapes… I mean really nice and thin. Toss with olive oil, salt, pepper, and a little garlic powder. Spread them on a baking sheet, and bake at 375. If you have an air fry setting, use that setting. Stir every now and then to make sure they crisp up on all sides. Meanwhile carmalize onions on the stovetop by slow cooking thinly sliced onions with a bit of salt, olive oil, and a splash of maple syrup at the end. These toppings can go on a standard tomato red sauce pizza with a mozzarella/parmesan blend. It’s also delicious on a white sauce base with a mozzarella/blue cheese blend. And we have also enjoyed it on a basil pesto base.
Kimchi pizza: This pizza requires the step of making yourself some kimchi first. (We use whatever we have at the time for making a batch of kimchi. These days we are using the napa cabbage, garlic, onions, carrots, sweet red peppers, hot peppers, and fresh ginger.) On a red sauce pizza, put a layer of kimchi, then a mozzarella/cheddar blend, topped with some sliced hot peppers.
Broccolini, garlic, and roma pizza: Finely chop broccolini, stems and florets. Toss them in a bowl with some crushed garlic, olive oil, salt, and lemon juice. This pizza can be done with a traditional red tomatoe sauce base or a alfredo white sauce base. Then put the mozzarella/parmesan layer on, then top with thinly sliced roma tomatoes and spread out the broccolini mixtures.
Loaded veggie pizza: Finely chop fennel, and toss with olive oil and salt. Spread it on a baking sheet and bake (or air fry) until they start to lightly crisp up. Finely chop leeks, shallots, and sweet peppers. Layer a mozzarella/cheese curd mixture on a traditional tomato red sauce, then add the roasted fennel, and the fresh leeks, shallots, and sweet peppers.
Parsley and Pineapple pizza: Blend a bunch of parsley with 3 garlic cloves and some olive oil in a food processor. Strain pineapple juice from a can of pineapples. (For a different fun pizza, use that strained pineapple juice to caramelize onions for a delightful piña y cebolla pizza!) You can do this pizza with a traditional red tomato sauce base, or a white alfredo sauce base. Spread the garlic parsley paste on top of the sauce layer. Then top with a mozzarella/cheese curd base, and top with the pineapple.
Apple and Honey pizza: Peel and apple, and thinly slice. (If you have them also do a pear or Asian pear.) Toss the fruit in a bowl with honey, olive oil, and a bit of salt. Add some fresh rosemary if you have it. This pizza doesn’t need a sauce, but you could use a whiate alfredo sauce base if you want. Spread a layer of a mozzarella/parmesan/cheese curd base, with optional blue cheese. (The blue cheese is a true delight.) Top with the fruit, and pour the remaining honey/olive oil juices throughout the pizza.
Roasted Red Peppers and Eggplant pizza: Peel, and then thinly slice eggplant. (Any type, small works just fine for pizza.) Toss in a bowl with olive oil and a bit of salt. Spread the eggplant pieces on a baking sheet, and bake until they lightly brown. Meanwhile roast some sweet red peppers. When the peppers have roasted, peel the skin off and slice into strips. This pizza is great on a traditional red tomato sauce base, or an alfredo sauce base. Use a mozzarella/parmesan blend on the sauce layer, and then top with the roasted peppers, Crush a few garlic cloves on top as well.