Pizza Topping Ideas

From much-loved classics, like a simple Margherita or Funghi pizza, to newer ideas like Ham and Pineapple, or Goats Cheese and Red Onion, the most popular toppings are a careful balance of taste and texture, often with a little twist that sets them apart. Here, we suggest a few topping ideas that we’ve found ourselves visiting again and again, including a mouthwatering scallop and bacon number, a Westcountry spin on the traditional Four Cheeses topping, and a pizza that made us fall in love with pulled pork all over again! Each topping suggestion will make enough to top one quantity of our Simple Pizza Dough and Basic Tomato Pizza Topping – once you’ve rolled out the pizza base and preheated the oven to 220⁰C (Gas Mark 9), you’re ready to get going…

Scallops & Bacon 

Two of our all-time favourite ingredients, on a pizza – deliziosa!

Add 1 tbsp oil to a frying pan, then add one peeled and thinly sliced onion and a pinch of salt. Cook on a medium heat for 8-10 mins, stirring occasionally, until soft. Allow to cool slightly, then spread the cooked onions across your pizza base (if you don’t want to use onions, just use one quantity of our Basic Tomato Pizza Topping instead). Strip the leaves from a couple of sprigs of fresh thyme or marjoram and scatter them over the onions/tomatoes, then roughly chop 75g Greendale Streaky Bacon and spread the pieces evenly over the pizza. Slice 6 fresh Greendale Scallops in half around their circumference and place them on the rest of the toppings, then add a generous grating of parmesan and plenty of ground black pepper. Cook in the hot oven for 10-15 minutes (depending on how thick your pizza base is) until the pizza crust is golden, the cheese is bubbling and the bacon and scallops are cooked through.

Four Cheeses, Westcountry Style

Four-Cheese Pizzas can be made as ‘rossa’ (or ‘red’, with a tomato base) or ‘bianca’ (‘white’, with no tomato and just the cheese). Typically, they feature a strongly flavoured blue cheese, like gorgonzola, soft cheeses (mozzarella and fontina), and a harder cheese (parmesan), to finish. Our version recreates the original with favourite flavours from best-loved Westcountry cheeses.

Take your prepared, rolled out pizza base and decide whether you’d like a ‘rossa’ or ‘bianca’ pizza; if using, spread tomato topping evenly over the pizza base. Next, weigh out 100g Mozzarella; 60g Devon Blue Cheese; and 80g Cremet Cheese. Break up the cheeses evenly with your fingers, then scatter the pieces over the pizza base, making sure they’re nicely mixed. Grate over 40g Cornish Kern, then add a good grinding of black pepper. Cook in the hot oven for 15 minutes, or until the cheeses have are melted and golden and the base is cooked through.

BBQ Pulled Pork

We love pulled pork, so it’s great to discover a new way to enjoy it – especially as it involves pizza! Read our easy guide to making your own pulled pork, then impress your guests with a made-from-scratch pulled-pork pizza, using our pizza dough and tomato topping recipes.

Roll out the prepared pizza base, then mix 50ml of our basic tomato pizza topping with 50ml of your favourite barbecue sauce and spread thinly over the pizza base, leaving a small border all around the edge. Scatter 100g prepared pulled pork evenly over the pizza, then sprinkle over 60g diced mozzarella cheese; next, peel a small red onion and slice it as thinly as you can, then sit the onion rings amongst the cheese and pork. Grate over 60g Snowdonia Red Devil cheese (if you don’t like chilli, just use red Leicester instead) and finish with slices of one small red chilli (optional). Cook in the hot oven for 10-15 minutes, until the cheese is bubbling and golden and the base is cooked through, then top with a little chopped fresh coriander just before serving.