This is a catch-all post for pizza topping ideas. I assume you already have your dough.
Chanterelle, Radicchio, and Pancetta Pizza (enough for 2 small pizzas)
6 tablespoons extra-virgin olive oil
8 ounces fresh chanterelles, cleaned, sliced
1 1/2 tb plus 2 tsp finely chopped fresh thyme
1 tsp lemon juice
3 cups thinly sliced radicchio (about 1 small head)
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 cup (packed) Italian Fontina (such as Val d’Aosta), coarsely grated (about 4 ounces)
1 fresh mozzarella cheese, drained, halved, thinly sliced
2 ounces thinly sliced pancetta (Italian bacon), very coarsely chopped
Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in lemon juice and season. Set aside.
Heat remaining oil over high heat. Add radicchio, leek, and 1 tablespoon thyme, season, sauté until just wilted, about 2 minutes. Set aside.
Scatter Fontina and mozzarella on pizza. Top with radicchio mixture, then mushroom mixture. Sprinkle over pancetta and 1 teaspoon thyme. Bake pizza.
Four cheese white pizza
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
6 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices, then coarsely chopped
3 ounces soft fresh goat cheese, crumbled
1/2 cup ricotta cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons thinly sliced fresh basil
Mix remaining 2 tablespoons olive oil and garlic. Brush pizza dough with some of the oil, bake for 1 minute with oiled side down.
Top browned side with mozzarella cheese and goat cheese, leaving. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza. Drizzle remaining garlic-oil over pizza. Sprinkle with basil.
