Anything goes for pizza toppings in these days of gourmet pizza. But there are limits to what you should do. It's not just a matter of what to put on your pizza but how and how much.
On this page:
For best results, use mainly milder cheeses such as Monterey Jack, Fontina, and, most common, Mozzarella. Use small amounts of the more pungent cheeses like bleu, goat, and Parmesan in conjunction with the milder ones. Cream cheese and mascarpone are excellent for fruit pizza.
Mild, creamy cheeses:
More pungent cheeses, use small amounts of these:
Meat, Poultry and Seafood
Meats and seafood are generally cooked before being arranged on a pizza. How they are cooked changes their flavor entirely, and changes the direction of your toppings selections.
Chicken, for instance, can be roasted, grilled, barbecued and marinated, or coated with any pizza sauce before going into the oven. Each process gives the chicken a distinctive flavor and texture, and makes for fun experimentation.
Vegetables and More
Most vegetables do not need to be pre-cooked unless they cook
more slowly than the other pizza toppings, or if they are very juicy.
(See The Rules of Perfect Pizza when you're finished with the Pizza Toppings page.)
But, as with meats and seafood, you may want to do it anyway, to create a different flavor. For instance, the differences in raw onions, grilled onions, and caramelized onions are vast. The same is true of raw garlic and roasted garlic, fried eggplant and grilled eggplant.
Garnishes are a new concept in pizza toppings. They should be applied after the pizza has been baked.