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5.0 from 78 votes

Pizza toppings

Here are our top 12 favourite pizza toppings! This list will continue to grow, at which point I'll start creating separate recipes for each pizza. For now, enjoy this handy 12-in-1 list! Also see - homemade pizza dough (dough and cooking) and pizza sauce recipe. No yeast? No worries! Make this Magic No Yeast Pizza Dough.

Prep Time
10 mins
Cook Time
10 mins
Servings: 1 pizza
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 1 pizza base (28cm / 11" base, see separate recipe)
  • 1/4 cup Pizza Sauce (see separate recipe)
Pepperoni
  • 1 1/3 cups mozzarella cheese , freshly grated
  • 20 lices pepperoni , cut 3mm / 1/8” thick
Supreme
  • 1 1/3 cups mozzarella cheese , freshly grated
  • 1/3 cup onion , cut 0.5cm (1/4”) thick
  • 1/3 cup Bacon , cut into 1 x 3cm (1/2 x 2”) pieces
  • 1/2 cup capsicum , sliced 0.5cm (1/4”) thick
  • 12 lices pepperoni , cut 3mm / 1/8” thick
  • 1/3 cup beef mince (ground beef) , formed into 1cm (1/2”) balls
  • 1/3 cup button mushrooms , cut 3mm (1/8”) thick
  • 1/4 cup black olives , sliced
Ham & Pineapple
  • 1 1/3 cups mozzarella cheese , freshly grated
  • 2/3 cup ham , cut into 2 x 0.5cm (1 x 1/4") batons
  • 1/2 cup pineapple , cut into small chunks
BBQ Meatlovers
  • 3 tbsp barbecue sauce (instead of pizza sauce)
  • 1 1/4 cups mozzarella cheese , freshly grated
  • 10 lices pepperoni , cut 3mm (1/8”) thick
  • 1/3 cup Bacon , cut into 1 x 3cm (1/2 x 2”) pieces
  • 1/3 cup cabanossi , cut into 5mm (1/4”) pieces
  • 1/3 cup beef mince (ground beef) , formed into 1cm (1/2”) balls
  • 1/3 cup ham , cut into 2 x 0.5cm (1 x 1/4") batons
Garlic Butter Prawns & Chilli
  • 1 1/3 cups mozzarella cheese , freshly grated
  • 12 medium raw prawns/shrimp , shelled and deveined
  • 25g / 1 1/2 tbsp butter , unsalted
  • 1/4 tsp salt
  • 1 tbsp garlic , chopped
  • 1/2 cup capsicum , sliced 0.5cm (1/4”) thick
  • 1/2 cup onion , sliced 0.5cm (1/4”) thick
  • 2 tsp long red chillis , sliced finely
  • 1 cup baby rocket , loosely packed
Sausage & Kale
  • 1 1/3 cups mozzarella cheese , freshly grated
  • 3/4 cup pork sausage , skin removed, torn into 12 or so little balls (raw)
  • 1 1/2 cups kale , stems removed, torn into pieces (raw)
  • 2 tsp olive oil
Margherita
  • 125g / 4.4oz fresh buffalo mozzarella , very well drained
  • 2 tbsp extra virgin olive oil
  • 12 basil leaves
Capricciosa
  • Capricciosa recipe (separate recipe with video tutorial)
Quattro Formaggio (Four Cheese Pizza)
  • 1 heaped cup mozzarella cheese , freshly grated
  • 1/2 cup sliced provolone cheese , torn into pieces
  • 1/3 cup blue cheese , broken into 1.5cm (1/2”) pieces
  • 3 tbsp Parmesan Cheese , grated
Prosciutto & Rocket
  • 1 1/3 cup mozzarella cheese , freshly grated
  • 1 tbsp olive oil , plus extra for drizzling
  • 8 - 10 lices prosciutto
  • 1 cup baby rocket , loosely packed
Cheese garlic pizza
  • Cheese and garlic pizza (separate recipe)
Potato & Rosemary
  • 1 1/3 cups mozzarella cheese , freshly grated
  • 1 1/4 cups potato (waxy variety) , 2mm (1/12") slices
  • 1 tbsp fresh rosemary leaves picked, loosely packed
  • 1/4 tsp salt
  • 1 1/2 tbsp extra virgin olive oil

Instructions

    Cup of Yum
  1. Preheat oven to 275°C/530°F, or as high as it will go. Place oven shelf in top third of oven.
  2. Stretch dough to form pizza base and slide onto baking pan.
  3. Follow topping directions below, then place in oven.
  4. Turn pizza at 4 minutes so it cooks evenly, and check at 8 minutes (even if recipe says 10 minutes). Take out early if cheese gets too brown.
Pepperoni
  1. Spread pizza sauce over base, followed by cheese.
  2. Distribute pepperoni over pizza, and bake.
Supreme
  1. Spread pizza sauce over base, followed by cheese.
  2. Scatter remaining ingredients over pizza, and bake.
Ham & Pineapple
  1. Spread pizza sauce over base, followed by cheese.
  2. Scatter remaining ingredients over pizza, and bake.
BBQ Meatlovers
  1. Spread barbecue sauce over base, followed by cheese.
  2. Scatter remaining ingredients over pizza, and bake.
Garlic Butter Prawns & Chilli
  1. Toss prawns/shrimp with salt.
  2. Heat butter over medium heat in a skillet or heavy frying pan until frothing. Add garlic and cook for another 30 seconds.
  3. Cook prawns for 1 minute on one side until just starting to brown. Flip prawns, cook 1 minute more and remove. Reserve garlic butter.
  4. Spread pizza sauce over base, followed by cheese.
  5. Scatter remaining ingredients except rocket over pizza, top with prawns. Bake until done.
  6. Drizzle reserved garlic butter over prawns and scatter with rocket.
Sausage & Kale
  1. Spread pizza sauce over base, followed by cheese.
  2. Scatter remaining ingredients over pizza, and bake. (Note 2)
Margherita
  1. Spread pizza sauce over base. Drizzle 1 tbsp of oil over base, and bake.
  2. After 5 minutes, remove pizza from oven. Tear buffalo mozzarella into 10 pieces and distribute over pizza. Continue baking until pizza is done.
  3. Drizzle with remaining olive oil, and scatter with basil leaves.
Capricciosa
  1. See recipe directions in the separate recipe here.
Quattro Formaggio (Four Cheese Pizza)
  1. Spread mozzarella cheese over base. Scatter provolone, parmesan and finally blue cheese over pizza. Bake.
Prosciutto & Rocket
  1. Spread pizza sauce over base, followed by cheese. Drizzle 1 tbsp oil over pizza and bake.
  2. 2 minutes before the pizza is done, remove from oven. Drape prosciutto casually around the pizza.
  3. Continue baking until done. Scatter rocket over pizza and drizzle with a little more olive oil.
Cheese & Garlic
  1. See recipe directions in the separate recipe here.
Potato & Rosemary
  1. Spread mozzarella cheese over base.
  2. Arrange potato slices over pizza, each slice overlapping no more than 1/3 so it will cook through properly.
  3. Sprinkle over the rosemary and salt, and drizzle with the olive oil. Bake for the standard cooking time given. Check with a fork or skewer that the potato is tender. If not fully cooked, cook another 2 minutes.

Notes

  • Cheese - best to freshly grate cheese for pizza, it melts better and you get better coverage (store bought is usually thicker batons so you need more for same coverage = weighs down pizza. Also covered in anti caking agent which affects melting quality)
  • Sausage - Raw sausage balls so little, will cook at the high oven temps. If you're concerned, you can just "crumble" raw sausage all over the pizza instead, but pizza shops do little balls. Better to cook sausage on pizza because the sausage drips flavour!
  • Sausage - Raw sausage balls so little, will cook at the high oven temps. If you're concerned, you can just "crumble" raw sausage all over the pizza instead, but pizza shops do little balls. Better to cook sausage on pizza because the sausage drips flavour!