March 25, 2009
What's tops in toppings?
When it comes to topping pizzas, "It's about quality, not quantity," says Peter Reinhart, bread expert and author of "American Pie: My Search for the Perfect Pizza." "Americans like to say that more is better, but Italians like to say that better is better."
Sure, it's pizza, not rocket science. But if you're actively considering making your own pies at home, you might already be thinking your toppings through. First, quality is paramount. You don't want to top your perfect dough with anything less than quality ingredients. Next, consider balance and overall harmony; you want your toppings to work together as a group. Finally, less is better. Your ingredients won't shine if your pie is a jumble of toppings. Besides, too many toppings will weigh down the crust, making it take longer to bake and ruining the crust. And no one wants that.
Below are a dozen pairing suggestions. Don't be bound by these ideas; rather, use them as a springboard when imagining your own toppings.
1. Crisp bacon, Gorgonzola and arugula.
2. Fennel, Italian sausage and garlic.
3. Pears, Fontina and walnuts.
4.Burrata, tomatoes and pesto.
5. Feta, olives and basil.
6. Clams, shallots and parsley.
7. Mushrooms, onion and prosciutto.
8. Potatoes, anchovies and olives.
9. Cabrales, Serrano ham and grapes.
10. Eggplant, sweet peppers and sun-dried tomatoes.
11. Chicken, artichokes and tarragon.
12. Shrimp, bacon and chives.
-- Noelle Carter
Copyright © 2014, Los Angeles Times