I`m tired of tomato sauce on my pizza!!!

Really looking for some informative ideas here. Last year, I made a smoked salmon pizza with a white cream cheese sauce base. That worked nicely. I have also worked with olive oil/roasted garlic/basil as my base. Great with roasted veggie pizza!!

Any other ideas out there?

I have a close friend who can't eat tomatoes. Whenever she comes for dinner I make either a pesto pizza or one with ricotta and spinach.

Something else you may want to try is changing the crust you use. A whole wheat crust generally gives a "nuttier" flavor profile.

Spinach and ricotta, ala Cynthia or with artichoke hearts -- cheese optional.

Caramelized onions, thin sliced potatoes, rosemary, olive oil, and raclette. Some wild mushrooms if you've got 'em.

Well, I'd have said pesto pizza, too, but there's no arguing with the photo Stuart posted. That looks phenomenal.

there's no arguing with the photo Stuart posted. That looks phenomenal.

True. But potatoes and crust both! I am not sure my system can handle the carb load!

Pizza is a personal thing. Put what you can eat, and what you love on your pizza. End of discussion! Be sure to share

Goat cheese and sun-dried tomatoes

Infidel!!

Caramelized onions, thin sliced potatoes, rosemary, olive oil, and raclette. Some wild mushrooms if you've got 'em.

Wow! That is a fine looking meal. I was going to start a new thread on favourite pizza toppings but I had to search the archives first and found your post and picture. Not only is your pizza looking good, you referred to one of my favourite pizza toppings which I think really works great on a pizza for us wine lovers. Caramelized shallots really take a savoury style pizza up a level. Keep the toppings simple, think roasted chicken and roasted red pepper and mushroom, and caramelized shallots or onion. This type of pizza makes wine lovers salivate and there are no second thoughts about having a beer with your pizza instead of wine. At least not for me.

Bryan

Pizza is a personal thing. Put what you can eat, and what you love on your pizza. End of discussion! Be sure to share

Nah, pizza is a specific thing. And while all these combos may be terrific - and wonderful dishes - they ain't pizza.

Yes, Stuart does know his way around the kitchen.

I was going to start a new thread on favourite pizza toppings

Go for it, Bryan! Every time it gets asked, it gets new responses. Mine changes almost weekly, I think. Which is how often I make pizza. At least.

Pizza is a personal thing. Put what you can eat, and what you love on your pizza. End of discussion! Be sure to share

Nah, pizza is a specific thing. And while all these combos may be terrific - and wonderful dishes - they ain't pizza.

Finally, someone introduces sanity to this thread.

And remember rule #2: no beans.

And remember rule #2: no beans.

What is rule #1?

Bryan

1. Ignore Larry.

1. Ignore Larry.

Neither Rodney, nor Larry get any respect, except where New Mexico peppers and common sense are concerned, then Larry is my guru.

1. Ignore Larry.

Where is the capitol of the camel capital?

It still stands, right off First Street.

It still stands, right off First Street.

What I want to know is are there any camel marriages there?

http://youtube.com/watch?v=xsmKDnrglXo&feature=related

It still stands, right off First Street.

You can have your own, you know. Cheap, too.

http://www.cameldairy.com/camels%20for%20sale

I'm saving for an airport kiosk: "Mahmoud's Bag Repacking Service."

Really looking for some informative ideas here. Last year, I made a smoked salmon pizza with a white cream cheese sauce base. That worked nicely. I have also worked with olive oil/roasted garlic/basil as my base. Great with roasted veggie pizza!!

Any other ideas out there?

Bob, this one sounds really strange but worked beautifully:

Roasted Acorn Squash and Gorgonzola Flat Bread
Adapted from Giada DeLaurentis

Yield: 4 side dish servings

1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes (we used 1/2 tsp. and it had plenty of kick)
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound pizza dough
1 cup shredded whole milk mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula
Squeeze of lemon juice

Preheat the oven to 375 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.

Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked squash. Toss with arugula with the squeeze of lemon juice and the remaining 1/4 teaspoon salt and pepper. Slice and serve.

I got it from Smitten's Kitchen, a blog I'm, er, smitten with:

http://smittenkitchen.com/2008/03/roast ... ola-pizza/

I don't believe this topping was mentioned in this thread yet. Banana pepper is one of my all time favourite pizza toppings and I should have mentioned in my first post. It spices up a lot of typical pizza recipes plus you can use it on purpose and do something interesting. A really good combo is feta, banana peppers and salami (or pretty much any meat). It is nice because the peppers are basically pickled so you get that acidity/tongue thing plus you get a little sweet heat as well. And try a N. Rhone with it

Bryan