Pepperoni. Sausage. Mushrooms.
Yawn.
Sorry. That stuff’s great and all, but don’t you get tired of the same old faces staring back up at you from your pie? Jeez, mix it up, will ya?
Aw Yeah
Here’s a quick list of some of the stuff we’re using for pizza toppings at Pies and Pints. Try something different the next time you come in, or, even better, try something new at home and tell us about it. It might end up on the menu. Seriously.
1.) Red Grapes. Yup, the grape is where it’s at. There’s that sweetness, with the slight bite from the skin, that just sets off a completely different flavor than you expect. Best used with liberal amounts of rosemary. Plus, they’re juicy!
2.) Toasted Coconut. If you really want an exotic flavor with your pizza, toasted coconut is the way to go. Not only do you get seafood and smoke undertones, but the texture is unbeatable. We use it with shrimp and cilantro on out Thai Pie.
3.) Eggplant. Our favorite purple vegetable (suck on it, cabbage!) adds a savory taste to pizza, even without adding meat. Try it with either red or white sauce, and add some roasted garlic to really make it pop.
4.) Marinated Pulled Pork. No, not barbecue. Something more subtle, really bringing out the flavor of the meat. There are a couple ways you can go here- we use it cuban style, with caramelized onions and jalapenos.
5.) Gorgonzola/Artichoke Hearts (tie). It’s hard to choose here. On the one hand, gorgonzola is a way to take pizza in an entirely different direction, sharp and hefty. The hearts are just the right texture (smooth) to round out their understated flavor, even the marinated ones.
Might have to combine those last two, maybe add some ground italian sausage. We can make that happen for you.
What do you think? What are we missing?